One-Egg Cake

2 tablespoons butter 1/2 cup sugar 1 egg

1/2 cup milk

1 1/2 cups flour

2 1/2 teaspoons baking powder

Grated rind of 1 lemon

Cream the butter, add the sugar and the well-beaten egg; beat thoroughly, add the other ingredients in the order given, and bake in a moderate oven about half an hour.

Orange Cake

1/4 cup shortening 1 cup sugar 1 egg

1/2 cup milk

1 1/2 cups flour

2 1/2 teaspoons baking powder

Grated rind 1/2 orange

Cream the shortening, add sugar and egg well beaten; add milk, flour, baking powder, and rind; beat well, and bake in two layer pans about twenty minutes in a moderate oven. Fill and cover top with Orange Icing (see No. 527).

Plain Cake

1/3 cup shortening

1 cup sugar

2 eggs

1/2 cup milk

1 2/3 cups flour

3 teaspoons baking powder

Few grains salt

1/2 teaspoon lemon extract

Beat shortening and sugar until light and creamy; add eggs well beaten, flour, baking powder, salt, and extract; beat well, pour into a greased and papered cake pan, and bake about half an hour in a moderate oven, or in two layer-cake pans about twenty minutes. This is an excellent foundation cake for use with various flavorings, icings, and fillings.

Spice Cake (Without Eggs)

1/3 cup shortening 1 cup sugar

1 cup sour milk

2 cups flour

1 teaspoon soda

1 1/2 teaspoons cinnamon

3/4 teaspoon nutmeg 1/4 teaspoon cloves 1/4 teaspoon salt 1 cup raisins seeded and chopped

Cream shortening and sugar, add sour milk; add dry ingredients sifted together; beat well; add raisins, pour into a greased shallow pan, and bake half an hour in a moderate oven. Dust with confectioners' sugar or cover with plain icing.

White Cake

Whites of 2 eggs Melted butter Milk

1 1/2 cups flour

3 teaspoons baking powder

7/8 cup sugar

1/2 teaspoon almond extract

Break the whites of eggs into a measuring cup; add melted butter to half fill cup; add milk to fill cup. Mix and sift flour, baking powder, and sugar; combine mixtures, add flavoring, and beat for five minutes. Bake in a shallow cake pan half an hour, or in muffin tins about twenty minutes, in a moderate oven.

Molasses Brownies

1/3 cup shortening

1/3 cup sugar

1/3 cup molasses

2 squares melted chocolate

1 beaten egg

1/2 teaspoon baking powder

1 cup flour

3/4 cup chopped nut meats

Cream the shortening, add other ingredients in order given, drop from spoon on greased pan, and bake about twelve minutes in a moderate oven.

Sponge Cake (Hot Water)

Yolks of 2 eggs 1/4 cup hot water 7/8 cup sugar Grated rind 1 lemon

Whites of 2 eggs

1 cup flour

2 teaspoons baking powder 1/4 teaspoon salt

Beat the yolks of eggs until thick and light, add the water and sugar, and beat three minutes with the egg beater; add the lemon rind and the whites stiffly beaten; sift flour, baking powder, and salt, and fold in carefully. Pour into a shallow greased pan. and bake in a moderate oven twenty-five minutes.

Velvet Sponge Cake

2 eggs

1 cup sugar

1/8 teaspoon salt

1/4 cup potato flour

1/2 cup pastry flour 2 teaspoons baking powder Grated rind 1 lemon 1/3 cup hot milk

Beat eggs until very light, add sugar gradually, and continue beating with the egg beater; mix and sift salt, flour, and baking powder; add half to the eggs and sugar, and beat well; add rest of flour, and beat again; add rind and milk, and beat hard; pour into a deep pan, and bake forty minutes in a slow oven.

Cream Pie

Follow rule for Jelly Roll Cake (see No. 503); bake in two layers, and fill with Cream Filling (see No. 531).

Cake For Jelly Roll Or Charlotte Russe

2 eggs

1 cup powdered sugar

1/3 cup hot water

1 cup flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

Beat the eggs very light, add sugar gradually, and continue beating; add water, flour, baking powder, and salt. Pour into a greased, paper-lined dripping pan and bake in a moderate oven about fifteen minutes. The cake should be about half an inch thick when baked. Trim off the edges, spread with jam or jelly, and roll firmly; wrap in a paper napkin to keep in shape. For Charlotte Russe cut cake into pieces to fit paper cases, and fill with Charlotte Russe Mixture (see No. 562).

Chocolate Marshmallow Roll

To recipe for Jelly Roll (see No. 503) add two squares of melted chocolate. Bake as for jelly roll, trim edges, spread with Marshmallow Filling (see No. 534), and roll the same as jelly roll.