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ORANGE SPONGE CAKE

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Wikipedia, the free encyclopaedia

Cake is a form of food that is usually sweet and often baked. 
[Cooking]

Cakes normally combine some kind of flour, a sweetening agent (commonly sugar), a binding agent (generally egg, though gluten or starch are often used by vegetarians and vegans), fats (usually butter, shortening, or margarine, although a fruit purée such as apple sauce is sometimes substituted to avoid using fat), a liquid (milk, water or fruit juice), flavors and some form of leavening agent (such as yeast or baking powder), though many cakes lack these ingredients and instead rely on air bubbles in the dough to expand and cause the cake to rise.

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.

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ORANGE SPONGE CAKE

Sponge cake is delicious when it is flavored with orange. No leavening except the eggs is used in the recipe for cake of this kind. Lemon may be used in place of orange and 1/2 cupful of finely chopped nuts may be added.

ORANGE SPONGE CAKE

  • 4 eggs
  • 1 c. granulated sugar
  • 3/4 c. flour
  • 2 Tb. orange juice
  • 1/2 tsp. orange extract

Beat the eggs with a rotary beater until they are light and lemon-colored.
Add the granulated sugar gradually.
Sift into this the flour, and continue the beating until all are mixed.
Add the orange juice and extract, pour into a sponge-cake pan, and bake.

SUNSHINE CAKE.

Nothing more delicious in the way of cake can be made than sunshine cake. It is especially nice to serve with a frozen dessert of some kind, for it is not too rich and it is attractive in color.

  • 6 eggs
  • 1/3 tsp. cream of tartar
  • 1 c. sugar
  • 3/4 c. flour
  • 1 tsp. lemon juice
  • 1 tsp. vanilla

Separate the eggs.
Beat the yolks with a rotary beater until they are thick and lemon-colored.
Beat the egg whites until they are foamy, add the cream of tartar, and continue beating until they are dry.
Fold the sugar into the egg whites and then fold the yolks into this mixture.
Sift the flour several times and add it.
dd the lemon juice and vanilla, pour into a sponge cake pan, and bake.

ANGEL CAKE NO. 1.

A variety of sponge cake in which only the egg whites are used is known as angel cake. Some persons hesitate to make cake of this kind because of the number of eggs it takes, but usually the yolks that remain can be put to very good use and so the cake is no more expensive than most others.

  • 1 c. flour
  • 1 c. powdered sugar
  • 10 egg whites
  • 1/2 tsp. cream of tartar
  • 1 tsp. vanilla

Sift the flour and powdered sugar together four or five times in order to make them very light.
Beat the egg whites with a whip until they are foamy.
Add the cream of tartar, and continue beating until they are stiff enough to heap up in a mound and stay this way.

Sift the mixture of flour and sugar a little at a time into the egg whites and continue beating until all is added. Flavor with the vanilla, place in a sponge-cake pan with a tube in the center, and bake in a very moderate oven.

TYPES OF CAKES

Chocolate cake, carrot cake, sugar cake, strawberry cake, vanilla cake, coconut cake, pumpkin cake, banana cake, lemon cake, almond cake, fudge cake, pudding cake, coffee cake, orange cake, fruit cake, sponge cake, vegan cake, pineapple cake, caramel cake, raspberry cake, cream cheese cake, blueberry cake, red velvet cake, layer cake, black cake, butter cream cake, mandarin orange cake, white chocolate cake, cheese cake


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