Page:Browne - The Plain Sailing Cook Book.djvu/114

 

POUND CAKE

• MATERIALS
• 1 cup butter
• 1 cup sugar
• 5 eggs
• 2 cups flour
• 2 teaspoons vanilla
• or
• Grated peel of a lemon
• Juice of half a lemon

• UTENSILS
• Mixing-bowl
• Mixing-spoon
• Dover beater
• 2 bowls
• Sifter
• Baking-pans
• Teaspoon or grater and lemon-squeezer

 

DIRECTIONS

1. "Cream" the butter, add the sugar to it, and "cream" again.
2. Break the eggs, putting the yolks in one bowl and the whites in another.
3. Beat the egg-whites until stiff and dry, and then beat the yolks until creamy.
4. Stir the yolks into the butter and sugar, mixing well.
5. Sift the flour, and add it to the mixture.
6. Stir in the flavoring.
7. "Fold" the beaten egg-whites into the mixture.
8. Bake in a buttered cake or muffin pan, in a moderate oven, for. about twenty minutes.

 

REMARKS

To make a layer-cake from this recipe, bake the batter in two shallow cake-pans. When done, remove from the pans, spread current jelly over the top of one layer, place the other layer on this, and cover the top and sides of the cake with Boiled Frosting (page 113).

If a deep cake-pan is used, instead of the muffin or shallow cake-pans, from forty to fifty minutes in a slow oven will be required for baking.

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