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Show GERMAN CINNAMON CAKE. Ingredients for Sponge. Three cupfuls of sifted bread flour. Two cupfuls of warm milk and water wa-ter (three-fourths milk). One teaspoonful of salt. Two cakes of compressed yeast. One tablespoonful of sugar. Method. Prepare yeast and set sponge aa directed for almond cake. Ingredlsnts for Second Mixing. une-na.r cuprui or lara ana DUtier. Two-thirds cupful of sugar. Two eggs. Three cupfuls of sifted flour. Method. Stir sugar, shortening and eggs together to-gether until well creamed, beat Into sponge, then beat in the flour little by li'ct!e. When all is in, stir hard with a big perforated spoon, cover and let raise to double Its bulk. Hav9 flat tins well greased. When dough is light, dip 2, spoon in water, then take up portions of the dough and spread one-half to one inch thick in the pan, pressing dough smoothly aiorg sides. Let this stand about one-ha'f hou.-, then dip a thin covering cf melted butter over, strew liberally with sugar and sift a little cinnamon on that, and make as any ..other coffee cake. For small quantity, use cniy half recipe or bake some German tarts with part of the dough. |
