Cake is often frosted with butter cream or marzipan, and finished with piped borders and crystallized fruit. Cake is often the dessert of choice for meals at ceremonial occasions, particularly weddings, anniversaries and birthdays. There are literally millions of cake recipes (some are bread-like and some rich and elaborate) and many are centuries old.

Cake making is no longer a complicated procedure; while at one time considerable labor went into cake making (particularly the whisking of egg foams), baking equipment and directions have been simplified that even the most amateur cook may bake a cake.

• Angel Cake
• Brioche Buns
• Cakes Made with Yeast
• Cream Puffs
• Doughnuts and Crullers
• Frying Doughnuts and Crullers
• Orange Sponge Cake
• Procedure in Cake Making
• Recipes for Sponge Cake & Its Variations
• Swedish Tea Ring

• Baking the Mixture
• Butter Cakes and their Preparation
• Chocolate Filling for Eclairs
• Doughnuts
• Filling for Ladyfingers
• Ladyfingers and Sponge Drops
• Preparation Of Pans
• Recipes for Butter Cakes
• Sponge Cake Pans

The mixture used for ladyfingers is in reality a sponge-cake mixture, but it is baked in a certain oblong shape known as a ladyfinger shape. Shallow pans that will bake the mixture in the required shape can be purchased, but these need not be secured, for much more satisfactory results can be obtained with a pastry bag and tube after a little practice.

The same mixture may be dropped by spoonfuls and baked in small round cakes known as sponge drops. Both ladyfingers and sponge drops, after being baked, are put together in twos by means of a simple sugar icing. Care should be exercised in their baking to prevent them from burning.

Small cakes of these varieties are very satisfactory to serve with a rich gelatine or cream dessert. Then, again, such cakes, especially ladyfingers, are sometimes molded into a frozen dessert or placed in a mold in which a gelatine dessert is solidified.

Often they are served with sweetened and flavored whipped cream; in fact, no matter how stale or fresh they may be, they help to make very delicious desserts.

LADYFINGERS No. 1

(Sufficient for 1-1/2 Dozen Cakes)

Beat the egg whites until they are stiff and dry.
Add the sugar gradually and continue beating.
Beat the two egg yolks until they are thick and lemon-colored and add them.
Add the flavoring and fold in the flour mixed and sifted with the salt.
Cover a cooky sheet with light wrapping paper that is perfectly smooth, marked into spaces 4-1/2 in. by 1-1/2 in.
With the aid of a spoon, fill the ladyfinger mixture into a pastry bag containing a plain pastry tube.
Then, from the pastry tube, squeeze the cake mixture onto the marked spaces,
making the mass slightly narrower in the center than at the ends.

When all the spaces have been filled, set the pan containing the sheet in a slow oven and bake until dry.
Remove from the oven and take from the paper by slipping a sharp knife under each ladyfinger.

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