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Show t MELANIE QV O There were more $ 10.00 prize-winnin- Contest than we could publish on a This week we're catching up . . Culinary Arti Institute entries g in our Cake Recipe schedule. ue one-per-iss- with thanks . DE PIOFT, Dir tctor to every Family Weekly reader who cooperated in a most successful recipe contest. Banana Fruit Cake Mrs. Bernice R. Carver Box 396, RFD2,Ogden, Utah Mrs. Sophie Suchey Brady, Davenport, Iowa Grease bottom only of one 13x9x2-i- n. cake pan. 1021 Sponge Cake iced with an orange Hot-Mi- lk Orange butter-crea- m frosting. Lemon UoUMUh Sponge Cake P. MM K 0. Sponge Cake a la Glamour FtHZftM BASE JtECfPE Set out a 9 -- in. tubed pan. Sift together and set aside 1 cwp sifted cake flour 1 teaspoon baking powder '4 teaspoon iolt Beat until very thick and piled softly 3 eggs 1 sugar tablespoons lemon ul 1 ys teaspoons grated lemon pool (grated through colored port only) Heat thoroughly (do not boil) over low cwp 2 heat 6 tablespoons milk About an hour before serving, prepare Sweetened Whipped Cream. Spread top of bottom layer with whipped cream. Cover with top layer and spread entire cake with remaining whipped cream. Set in refrigerator until ready to serve. touched. For Orange cup filling) Mix together 6 tablespoons orange juice, cup sugar and lVt teaspoons grated orange peel; set aside. Beat 1 egg white until frothy. Add 2 tablespoons sugar gradually, beating well after each addition. Beat until stiff (but not dry) peaks are formed. Gently fold orange mixture into beaten egg whites. Remove from oven. Immediately invert pan on tube end and let hang in pan until completely cooled. For Lemon Filling-Follrecipe for Orange Filling. Substitute lemon juice and lemon peel for orange juice and peel. When cake is completely cooled, cut around tube with paring knife to loosen cake. Loosen sides with spatula and gently remove cake. One n. tubed coke For Sweetened Whipped Cream (About 2Vi cups whipped cream) Set a bowl and beater in refrigerator to chill. Using chilled bowl and beater, beat lVt cups chilled whipping cream until cream stands in peaks when beater is slowly lifted upright. With the final few strokes, beat in until blended 5 tablespoons confectioners' sugar and IV4 teaspoons vanilla extract. until smooth. Pour batter into pan. Bake at 350 F about 40 min., or until cake surface springs back when lightly 9-i- Orange Dot-Mi- lk Sponge Cake Follow Base Recipe. Substitute 2 tablespoons orange wke and 1 teaspoon grated orange peel for the lemon juice and peel. 10 1 Follow Base Recipe or recipe for Orange Hot-Mi- lk Sponge Cake. While cake is cooling, prepare Lemon Filling (for the lemon cake) or Orange Filling (for the orange cake). Cut cake crosswise into 2 equal layers. Gently spread top of each layer' with the filling. Set layers in refrigerator without putting them together for at least 3 hrs. 1 Filling-(Ab- out Sift dry ingredients over egg mixture about one fourth at a time; after each addition gently fold in until blended. Add hot milk all at one time and quickly mix Family Weekly, September 8, 1957 ooe see ow For Cake Coarsely chop and set aside baking soda teaspoon salt cup dark seedless raisins Cream together until butter is softened Sift together and set aside 1 y2 cups sifted cake flour 2 teaspoons baking powder 1 teaspoon ground nutmeg Vs teaspoon salt cup butter teaspoon vanilla extroct Add gradually, creaming until fluffy after each addition !i Cream together until butter is softened Vs cup butter 2 teaspoons grated lemon peel (grated through colored part only) Add gradually, creaming until fluffy after each addition cups sugar Add in thirds, beating thoroughly after each addition 3 eggs, well beaten (until thick and piled softly) Force through a sieve or food mill enough bananas to yield 1 y4 cups sieved bananas (use bananas with all-yello- or w brown-flecke- cup sugar Add in thirds, beating thoroughly after each addition d peel) Measure 4 1 , cup milk Bake at 350 F about 1 hr. and 10 min., or until a cake tester or wooden pick comes out clean when inserted in center of cake, or until cake surface springs back when lightly touched at center. in pan on cooling rack. cake One 13i9-i- n. egg, well beaten (until thick) Mix together y4 Mix the milk with the sieved bananas. Beating only until smooth after each addition, alternately add dry ingredients in mixture in thirds to fourths, banana-mil- k creamed mixture. Finally, beat only until smooth (do not overheat) . Mix the orange pieces, walnuts, cherries and raisins into the batter. Turn batter into the prepared pan and spread evenly. Cool completely pan. Mix together in a bowl Va vp firmly packed brown sugar 1 tablespoon flour y4 teaspoon ground nutmeg Using a pastry blender or two knives, cut in until mixture is crumbly 2 tablespoons butter Mix in the almonds; set aside. 2 teapoons baking powder 1 8x8-i- n. cup blanched almonds y4 Sift together and set aside 3 cups sifted cake flour 1 rem For Topping Sliver and set aside ys cup candied red cherries Vj cup dark seedless raisins 'j teaspoon - Grease bottom only of an Cut away peel and white membrane from 1 large orange Section and cut into small pieces. Set aside to drain thoroughly. Finely chop and set aside 1 cup (about 4 or.) walnuts Mrs. Hazel B. Sinclair Box 245, Westbrook, Maine Cake Raisin-Crunc- h cup water 3 tablepoons lemon juice Beating only until smooth after each addition, alternately add dry ingredients in thirds, liquid in halves to creamed mixture. Finally, beat only until smooth (do not overheat) . Mix in the chopped raisins. Turn batter into the pan. Spoon topping evenly over batter and press lightly. Bake at 350 F about 45 min., or until a cake tester or wooden pick comes out clean when inserted in center of cake. Cool in pan on cooling rack. Serve warm or cool, cut into squares. One n. square cake 8-i- V (Continued on page 15) |