CAKE 107 



Pound cake is best baked in pans which have a tube in 

 the centre, or small tin pans. Butter the pans well. If the 

 pan is large, the cake will take three or four hours of un- 

 broken but moderate heat. 



SPONGE CAKE. 



Ten eggs, the weight of ten eggs in sugar, the weight of 

 six eggs in flour, the grate and the strained juice of one 

 lemon. Break the eggs over the sifted sugar, beat them till 

 it is quite light, and rises in the pan ; beat the flavoring 

 in, and just before it goes to the oven stir in very gently the 

 sifted flour. Have the pan buttered. Tin pans with divis- 

 ions of oblong squares are the nicest for sponge cake. Bake 

 quickly in a brisk oven. 



JELLY CAKE. 



These cakes may be made of rich cup-cake, but the nicer 

 kinds are made much as pound cake, only more eggs are 

 used. 



Work into a pound of fresh butter the same quantity of 

 sifted sugar, the grate of a nutmeg, and a tablespoonful of 

 rose-water. Beat twelve eggs very lightly, and once stir them 

 into the butter and sugar, a little at a time, with a pound of 

 sifted flour. Butter flat tin plates or dinner-plates, and pour 

 enough batter in to cover the bottom. Bake in a moderate 

 oven without turning. When they come from the oven, take 

 them out, and let them cool, but before they are cold, spread 

 gooseberry jam, or some piquant fruit preserve, between each 

 cake. You may make pies of them, that is, put only two 

 cakes together, or you may pile them up, and trim the edges 

 and ice it as one large cake. 



COMPOSITION CAKE. 

 Three quarters of a pound of fresh butter, and one pound 



