Image provided by: University of Oregon Libraries; Eugene, OR
About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Sept. 8, 1957)
r7 I " 1$ C i""-- Orange Hot -Milk Sponge Cake iced with an orange butter-cream frosting. Lemon iiot-Milk Sponge Cake Mrs. Hazel B. Sinclair P. O. Box 245, Westbrook, Maine Sponge Cake a la Glamour Follow Base Recipe or recipe for Orange Hot-Milk Sponge Cake. While cake is cooling, prepare Lemon Filling (for the lemon cake) or Orange Filling (for the orange cake). Cut cake crosswise into 2 equal layers. Gently spread top of each layer with the filling. Set layers in refrig erator without putting them together for at least 3 hrs. About an hour before serving, prepare Sweetened Whipped Cream. Spread top of bottom layer with whipped cream. Cover with top layer and spread entire cake with remaining whipped cream. Set in refrigerator until ready to serve. For Orange Filling (About 1 cup filling) Mix together 6 tablespoons orange ulce, V cup tugor and lVt teaspoons grated orange peel; set aside. Beat 1 egg white until frothy. Add 2 tablespoons sugar gradually, beating well after each addi tion. Beat until stiff (but not dry) peaks are formed. Gently fold orange mixture into beaten egg whites. For Lemon Filling Follow recipe for Orange Filling. Substitute lemon juice and lemon peel for orange juice and peel. For Sweetened Whipped Cream (About 2Vi cups whipped cream) Set a bowl and beater in refrigerator to chill. Using chilled bowl and beater, beat IV4 cups chilled whipping cream until cream stands in peaks when beater is slowly lifted up right. With the final few strokes, beat in until blended 5 tablespoons confectioner' tugor and 1 Vi teaspoons vanilla extract. eooe roe BASE KECIPE Set out a 9-in. tubed pan. Sift together and set aside 1 cup lifted cake flour 1 teaspoon baking powder V teaspoon salt Beat until very thick and piled softly 3 eggs 1 cup sugar 2 tablespoons lemon uice 1 'j teaspoons grated lemon peel (grated through colored part only) Heat thoroughly (do not boil) over low heat 6 tablespoons milk Sift dry ingredients over egg mixture about one fourth at a time; after each addition gently fold in until blended. Add hot milk all at one time and quickly mix until smooth. Pour batter into pan. Bake at 350 F about 40 min., or until cake surface springs back when lightly touched. Remove from oven. Immediately invert pan on tube end and let hang in pan until completely cooled. When cake is completely cooled, cut around tube with paring knife to loosen cake. Loosen sides with spatula and gently remove cake. One 9-in. tubed cake Orange Hot-Milk Sponge Cuke Follow Base Recipe. Substitute 2 table spoons orange ulce and 1 teaspoon grated orange peel for the lemon juice and peel. 4 M ELAN IE DE PROFT, Dirtctor Culinary Arts Institute Mrs &ACk There were more $10.00 prize-winning entries in our Cake Recipe Contest than we could publish on a one-per-issue schedule. This week we're catching up . . . with thanks to every Family Weekly reader who cooperated in a most successful recipe contest. Banana Fruit Cake Mrs. Sophie Suchey 1021 Brady, Davenport, Iowa Grease bottom only of one 13x9x2-in. cake pan. Cut away peel and white membrane from 1 large orange Section and cut into small pieces. Set aside to drain thoroughly. Finely chop and set aside 1 cup (about 4 oz.) walnuts 7i cup candled red cherries 'i cup dark seedless raisins Sift together and set aside 3 cups sifted cake flour 2 teapoons baking powder 7i teaspoon baking soda teaspoon salt Cream together until butter is softened cup butter 1 teaspoon vanilla extract Add gradually, creaming until fluffy after each addition 1 'j cups sugar Add in thirds, beating thoroughly after each addition 3 eggs, well beaten (until thick and piled softly) Force through a sieve or food mill enough bananas to yield 1 4 cups sieved bananas (use bananas with all-yellow or brown flecked peel) Measure cup milk Mix the milk with the sieved bananas. Beating only until smooth after each ad dition, alternately add dry ingredients in fourths, banana-milk mixture in thirds to ' creamed mixture. Finally, beat only until smooth (do not overheat) . Mix the orange pieces, walnuts, cherries and raisins into the batter. Turn batter into the prepared pan and spread evenly. Bake at 350F about 1 hr. and 10 min., or until a cake tester or wooden pick comes out clean when inserted in center of cake, or until cake surface springs back when lightly touched at center. Cool completely in pan on cooling rack. One 13i9-tn. cake Raisin-Crunch Cake Mrs. Bernice R. Carver Box 396, RFD 2, Ogden, Utah eooe see 7 pkihsm Grease bottom only of an 8x8-in. pan. . For Topping Sliver and set aside 14 up blanched almonds Mix together in a bowl Vj cup firmly packed brown sugar 1 tablespoon flour y4 teaspoon ground nutmeg Using a pastry blender or two knives, cut in until mixture is crumbly 2 tablespoons butter Mix in the almonds; set aside. For Cake Coarsely chop and set aside cup dark seedless raisins Sift together and set aside 1 Vi cups sifted cake flour 2 teaspoons baking powder 1 teaspoon ground nutmeg Vs teaspoon salt Cream together until butter is softened Vj cup butter 2 teaspoons grated lemon peel (grated through colored part only) Add gradually, creaming until fluffy after each addition cup sugar Add in thirds, beating thoroughly after each addition 1 egg, well beaten (until thick) Mix together y4 cup water 3 tablepoons lemon ulce Beating only until smooth after each ad dition, alternately add dry ingredients in thirds, liquid in halves to creamed mix ture. Finally, beat only until smooth (do not overheat) . Mix in the chopped raisins. Turn batter into the pan. Spoon topping evenly over batter and press lightly. Bake at 350F about 45 min., or until a cake tester or wooden pick comes out clean when inserted in center of cake. Cool in pan on cooling rack. Serve warm or cool, cut into squares. One 8-in. square cake (Continued on page 15) 10 family Weekly, September S, 1957
