The Joy of Cooking: Cakes!

The Joy of Cooking: Cakes!

Irma S. Rombauer

Language: English

Pages: 60

ISBN: 2:00269794

Format: PDF / Kindle (mobi) / ePub

The Joy of Cooking remains one of the most popular cookbooks of all time. More than 18 million copies have been sold since it was published in 1931, and it has never been out of print. Famed for its author's concise, witty, and conversational style, The Joy of Cooking has been a reliable resource for generations of cooks.

This special edition of The Joy of Cooking: Cakes! is an extensive collection of cake, cupcake, and icing recipes. From basics like Plain Layer Cake and Chocolate Cake to more involved recipes like Linzer Torte and Lady Baltimore Cake, The Joy of Cooking: Cakes! makes everyday baking a delicious cinch.

HarperPerennial Classics brings great works of literature to life in digital format, upholding the highest standards in ebook production and celebrating reading in all its forms. Look for more titles in the HarperPerennial Classics collection to build your digital library.

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the apples. Stir these ingredients constantly until they thicken, then remove the skillet from the fire and cool the mixture. Add 1/2 cup of blanched almonds, and fold in the stiffly beaten egg whites, to which the salt has been added. Spread the soufflé to the thickness of one inch in a large pan or glass dish. Sprinkle the top with a mixture of sugar, cinnamon, bread crumbs and the remaining almonds. Bake it in a moderate oven 350° until it is firm—about 45 minutes. As all the ingredients,

well, add the vanilla and bake the cake in greased pans in two layers in a moderate oven 375° for 20 or 25 minutes. Place a filling between the layers and sprinkle the top with powdered sugar. Spread whipped cream, a cooked cream filling, (adding coconut to it, or other nuts), jam, jelly, or fruit between the layers. White Layer Cake with Cream Nut Filling 2 cups powdered sugar 1/2 cup butter 3 1/2 cups cake flour 2 teaspoons baking powder 1 cup milk 1 teaspoon vanilla 6 egg whites Cream

it quickly, working it toward the edges and sides of the cake. Dip the spatula in hot water as the icing thickens. Add a little hot water, if necessary, to soften the last icing in the bowl. If raisins, nuts, or other ingredients are to be added to the icing, wait until the last moment to do so. Acid or oil is apt to thin the icing beyond repair, if the fruit is added too soon. When icing large or small cakes, decorate them with nut meats, with candied cherries, angelica, etc. Plain White

of the spoon take up some of the batter and fold it lightly over the egg whites. Enclose all the air, do not stir or beat it out. Repeat this downward cut and upward folding motion until the ingredients are blended. Have a cake pan ready, and pour the batter into it. The dough will cling to the sides of the ungreased pan and will rise higher than if it were greased. Bake a sponge cake in a moderate oven—325°, or place it in a somewhat slower oven—300° and bake it with a slightly increasing

cream. Add the egg and beat it well. Add the sifted ingredients and spread the dough in a shallow lightly greased pan. Bake the cake in a moderate oven 350°. While it is hot, spread the top with powdered sugar and chopped nuts, or with butter, cinnamon and powdered sugar. This cake may be made with sour top milk. It is both light and good. Stollen (Yeast Raisin Cake) 1 1/2 cakes yeast 1 1/2 cups lukewarm milk 6 cups flour 1 1/2 cups butter 3/4 cup sugar 3 eggs 3/4 teaspoon salt 1

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