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Show ROLLED CAKES. Jlaally Fropared If You Only Know How 4 ' to Proceed. There are several species of rolled cakes which require special treatment The best known of these are the rolled sponge cakes, which are usually spread 1 witli jelly, custard, soft chocolate or - some fillings rolled up while warm. and when cooled cut off in slices from the end. These cakes are easily pre-., pre-., pared, although thoamateur is often un successful because of her failure to observe ob-serve two or three simple things necessary neces-sary to succes's. Beat the yolks of four eggs with two-t two-t thirds of a cup of powdered sugar. This portion of the work can be done effectually effec-tually with a patent beater, because all that is necessary is a vigorous stirring. Beat the whites of four eggs to a stiff froth with an egg whip, add a table-spoonful table-spoonful of lemon juice- to the yolks and , sugar. Stir it in. Told in the beaten whites of the eggs, being careful not to stir or you would break down the whites. Sift two-thirds of a cup of , pastry flour with half a teaspoonful of j&a baking jiowder twice, then sift it into jfj fhe other ingredients. MK it In cere- , fully with an egg whip. Sproud the cake hatter evenly on a flat biscuit , , tin ind hake it IS minutes. . Take it out '; of the oven and spread It "while warm , with jelly. The edges of the cake ar apt. to be dry and hard; trim tbecoiT i evenly. Begin rolling a little tlrmly a I , "", first and continue until the roll k ', , formed. Pin it in compact form in a -, v a .napkin or a atrip of clean cotton, when ; ,.". ! it will stay in place. Cut (iff slices half an. inch thick from the ends. C'urran ' " or crab-apple makes excellent jelly. 'jfe When the cake is fluvoral with vanilla i'";! use a soft chocolate to spread on it. Soak a tablespoonful of gelatine in three tablespoonfuls of cold water fo.' two hours. Add a quarter of u cup of boiling water and one and two-third cups of powdered ,sug:ir. Scrape line ' two ounces of chocolate and melt 1' over- the firo witli two tablespoonl'ul.t or water, and stir it with the other Ingredients In-gredients until a smooth pnte Is formed. Spread it on the cake and roll It up rapidly., This cake, is very nice spread ' with a boiled Icing in which a eip of grated cocoamit has been stirred, flavor this cocoanut cake with orang? 3rtract. W. Y Tribune. V- . . . |