XXXII. CAKE FILLINGS AND FROSTINGS. Farmer, Fannie Merritt. 1918. The Boston Cooking
Combine mixtures, and add alternately milk and flour mixed and sifted with baking powder and salt; then add whites of eggs beaten stiff, chocolate melted, and vanilla. If butter is used, put in a small saucepan and place on back of range; when melted, salt will settle to the bottom; butter is then called clarified. I'll probably stick with a 1,2,3,4 for my basic cake. Cream one-half pound butter and add gradually one-half pound sugar, continuing the beating. Cake should be often looked at during baking, and providing oven door is opened and closed carefully, there is no danger of this causing cake to fall.
XXXII. CAKE FILLINGS AND FROSTINGS. Farmer, Fannie Merritt. 1918. The Boston Cooking
Add sugar and flavoring and beat until of right consistency to spread. Bake in a deep pan one and one-fourth hours in a slow oven; or if to be used for fancy ornamented cakes, bake thirty to thirty-five minutes in a dripping-pan. I was a little disappointed in both the flavor and the moistness. Mix the dry ingredients in one bowl. Follow recipe for Ice Cream Frosting , adding to sugar one-half teaspoon cream of tartar, and flavor with maraschino.
This is perfect with a cup of coffee. The longtime president was a man named John D. Bake in shallow pans, and put Marshmallow Cream between the layers and on the top. Pound and rich fruit cakes are tested by pressing surface with tip of finger. In baking cake, divide the time required into quarters. Bake in angel-cake pan, first dipped in cold water, in a slow oven one hour. The joke is on me.
XXXII. CAKE FILLINGS AND FROSTINGS. Farmer, Fannie Merritt. 1918. The Boston Cooking
Chances are you have a copy of The Fannie Farmer Cookbook in your collection. The spelling of the first name was altered to avoid confusion. If placed close to fire box, one side of loaf is apt to become burned before sufficiently risen to turn. No oven thermometer has yet proved practical, and although many teachers of cookery have given oven tests, experience alone has proved the most reliable teacher. It requires a slow oven. When baking cake arrange to have nothing else in the oven, and place loaf or loaves as near the centre of oven as possible.
XXXII. CAKE FILLINGS AND FROSTINGS. Farmer, Fannie Merritt. 1918. The Boston Cooking
These classic recipes are fun reading and still contain a lot of good information for making cakes the way your grandmother used to do it! Raisins are seeded and cut, rather than chopped. This recipe makes two loaves, or one-half the mixture may be baked in individual tins. Put between layers and on top of cake White Mountain Cream sprinkled with almonds. Repeat until one and one-half cups sugar are used. Put in buttered deep pans, cover with buttered paper, steam three hours, and bake one and one half hours in a slow oven, or bake four hours in a very slow oven. Mix and sift remaining ingredients, then add to first mixture.
Heat to boiling-point, and boil about eight minutes. Bake fifteen to twenty minutes in round layer cake pans. Remove from fire and beat until creamy. If they were not here, no one would find them and they would not become famous. This should be eaten the day it is made.
Split, and fill with Strawberry Cream Filling. Pastry flour contains more starch and less gluten than bread flour, therefore makes a lighter, more tender cake. This particular torte is made with hazelnuts and bread crumbs, creating a nutty dense cake base, which is the perfect partner for the light fluffy whipped filling. If cake is put in too slow an oven, it often rises over sides of pan and is of very coarse texture; if put in too hot an oven, it browns on top before sufficiently risen, and in its attempt to rise breaks through the crust, thus making an unsightly loaf. To remaining frosting add enough more sugar, that frosting may keep in shape after being forced through a pastry bag and tube. Flavor with one-fourth teaspoon water white vanilla. Use same as Marshmallow Paste.
Lightning Cake — A Quick & Easy Yellow Cake Recipe
There are better recipes out there; I won't make this again. For small ornamented cakes, pound cake mixture is baked a little more than one inch thick in shallow pans, and when cool cut in squares, diamonds, triangles, crescents, etc. All so-called sponge cakes which have the addition of soda and cream of tartar or baking powder require same oven temperature as butter cakes. Make same as New York Gingerbread, omitting ginger, and substituting one teaspoon vanilla extract. I made this for my business partner's birthday and she is a connoiseur of chocolate cakes.
