Types of Cakes
General recipes that may be modified to produce other interestingproducts are included in this circular.
The first group consists of cakes in which egg white, egg yolk or whole
eggs are the leavening agents. Angel food and sponge cakes belong in this
class. Another group is composed of those that contain shortening and are
leavened with baking powder or soda. These may contain either whole eggs
or egg whites. For variety, additional cakes, such as sour cream cakes,
gingerbread, applesauce cake, carrot cake, light and dark fruit cakes and
oatmeal cake, have been included.
Ingredients
Cake flour was used for most recipes. Some recipes, however,
specify the use of all-purpose flour. Cake flour is manufactured particularly
to produce light and tender cakes. All-purpose flour will not yield
as fine or light a product. For best results, use the type of flour specified
for each recipe.
Eggs should be relatively fresh and stored in the refrigerator.
General Instructions
At higher altitudes, cakes are more sensitive to slight changes it is
important to carefully follow the directions given for each recipe. Be sure that
measurements are exact and especially note the addition or subtraction of
amounts by tablespoons from cups of flour or liquid. Always use measuring
spoons or cups when definite amounts of ingredients are specified.
When measuring flour and baking powder, do not pack them, but spoon
lightly and level off. Always sift flour before measuring. Brown sugar and
shortening should be packed into the cup or spoon to give accurate
measurements. Shortening should be at room temperature for best results.
Cakes are easier to remove from pans if waxed paper cut to fit the
bottom of pans, is used. The pan should be greased, fitted with the waxed
paper and the paper greased. If preferred, the pan may be dusted with flour
after greasing. Do not grease sides of the pan unless specified. After the
batter has been poured into the pan, cut through it several times with a
spatula to release the pockets of air that may be trapped in it and cause
holes in the cake. When the cake is removed from the pan, lift the waxed
paper off immediately.
Pan size is given for each recipe, although other sizes may be used if the
total area is the same.
Mixing Method
Electric mixers, both upright and portable, were used to develop these
recipes.Observe recommended mixing speeds. Use medium or high
speeds (the numbering depending on the make of your mixer) for
creaming shortening and sugar and adding eggs. Use low speeds for
adding dry ingredients and liquid. Scrape down sides of bowl frequently
with a rubber scraper.
Cakes made with an electric mixer will be uniform every time they are
made if care is taken in measuring ingredients, if mixing times are carefully
watched, and if baking conditions are the same.
Baking Times and Temperatures
Baking times for recipes may vary, depending on the accuracy of the
oven. Remove the cake when it appears to be done, whether or not the exact
time specified in the elapsed recipe has expired. To test for doneness, press
the surface of the cake lightly. If it springs back, remove cake from the oven.
A cake is also done when it pulls away from the sides of the pan. Remove
the cake from the pan after it has cooled about 15 minutes and immediately
pull off the waxed paper. Cool cake completely on a wire rack before
frosting or storing it.
The oven regulators vary, so it is always wise to check the temperature
with an oven thermometer. If the oven temperature is too high or too low,
have the regulator adjusted by the dealer or learn what setting is necessary
to obtain the temperature needed inside the oven.
Baking temperatures in electric and gas ovens are comparable.
What To Expect from a Recipe
If directions are followed carefully, each of the following recipes will
yield an excellent cake in relation to the ingredients used. A cake with
relatively larger amounts of sugar and shortening will give a finer, more
velvety type of cake than a less rich recipe. However, cakes from less rich
recipes will be very acceptable.
The sponge cake should be light, springy, slightly moist and contain
relatively large aircells. The shortening-type cakes should have slightly
rounded tops, a light brown surface and velvety, fine-grained interior.
The recipes have been tested for three specific altitudes. If the altitude at
which you live is not exactly 5,000, 7,500 or 10,000 feet, use the recipe
adapted for the nearest altitude (table 1).ANGEL FOOD CAKE
5,000 ft Oven temperature: 400º
1 cup plus 1 Tbsp sifted cake flour
1 cup sugar
l 3/4 cups egg whites (refrigerator temperature)
1/4 tsp salt
2 tsp cream of tartar
1/2 tsp almond extract
1/2 tsp vanilla
1/2 cup sugar
Directions
• Sift flour and 1 cup sugar together three times.
• Place egg whites, salt and cream of tartar into mixing bowl and beat
at high speed until fairly stiff (not stiff peak).
• Slowly add 1/2 cup sugar, close to beater. Add almond extract and
vanilla. Beat until quite stiff but not dry.
• Add sifted sugar-flour mixture by fourths. Mix on low speed 10
seconds after each of first three additions and 20 seconds after last
addition. Scrape down sides constantly while mixing.
• Pour batter into a 10-inch, ungreased tube pan.
• Bake at 400º, for approximately 30 minutes.
• Remove from oven and cool in inverted pan.
Altitude Adjustments
7,500 ft: Increase flour to 1 cup plus 2 Tbsp. Reduce the 1 cup of
sugar to 3/4 cup plus 2 Tbsp.
10,000 ft: Increase flour to 1 1/4 cups. Reduce the 1 cup of sugar to
3/4 cup. Increase the baking temperature to 425º.Variations
Chocolate Angel Food Cake: Substitute 1/4 cup sifted cocoa for 1/4 cup
cake flour in step 1. Omit almond extract and increase vanilla to 1 1/2 tsp.
Spice Angel Food Cake: Sift 1/2 tsp nutmeg, 1/4 tsp cloves and 1 tsp
cinnamon with the flour. Omit vanilla and almond extracts.
This unique variation of plain angel food is nice for an autumn dessert
when served with whipped cream. A topping of whipped cream mixed with
crushed peanut brittle, crushed peppermint candy or fresh or frozen fruit is
delicious on slices of angel food cake.CHIFFON CAKE
5,000 ft Oven temperature: 350º
2 1/2 cups sifted cake flour
1 1/2 cups sugar
1 1/2 tsp baking powder
1 tsp salt
1/2 cup cooking oil (room temperature)
4 egg yolks, unbeaten (refrigerator temperature)
3/4 cup cold water
2 tsp vanilla
1 cup egg whites (6-7 extra large)
1/2 tsp cream of tartar
Directions
• Mix and sift flour, sugar, baking powder and salt into mixer bowl.
Make a well in center and add oil, egg yolks, water and vanilla.
• Mix 1 minute on low speed of upright mixer or medium speed of
portable mixer, scraping frequently.
• Place egg whites and cream of tartar in another mixer bowl. Using
clean beaters, beat to stiff peaks but not dry.
• Add beaten eggs whites to batter by thirds. With a rubber spatula,
fold 15 strokes after the first and second addition and 25 strokes
after the third.
• Pour batter into an ungreased, 10-inch tube pan.
• Bake at 350º for 55-65 minutes or until done.
• Remove from oven and cool in inverted pan.
Altitude Adjustments
7,500 ft: Same as 5,000 ft.
10,000 ft: Plain Chiffon: Reduce baking powder to l tsp.
Orange Chiffon: Reduce baking powder to 3/4 tsp.
Lemon and Pineapple Chiffons: Same as 5,000 ft.Variations
Lemon Chiffon Cake: In place of the 3/4 cup cold water, substitute
1/2 cup plus 2 Tbsp cold water and 2 Tbsp strained lemon juice.
Omit vanilla and add l Tbsp grated lemon rind.
Orange Chiffon Cake: In place of the 3/4 cup cold water, substitute
1/2 cup cold water and 1/4 cup strained orange juice. Omit vanilla
and add l Tbsp grated orange rind.
Pineapple Chiffon Cake: In place of the 3/4 cup cold water, substitute
3/4 cup cold, unsweetened pineapple juice.EGG YOLK SPONGE CAKE
5,000 ft Oven temperature: 350º
12 egg yolks
1/2 tsp salt
1/2 tsp cream of tartar
1 tsp vanilla
1 tsp lemon extract
1/2 cup plus 1 Tbsp water
1 cup sugar
1 1/2 cups plus 1 1/2 Tbsp sifted cake flour
Directions
• Place egg yolks, salt, cream of tartar, vanilla and lemon extract in
mixer bowel and beat until blended.
• Beat at high speed, gradually add the water.
• Add sugar slowly and continue beating at high speed until thick and
lemon colored. (This will take 3 minutes or more total beating time.)
• Sift 1/4 of the flour over mixture and beat 10 seconds on low speed.
• Sift in remainder of flour and beat 20 seconds on low speed.
• Pour batter into an ungreased, 8-inch tube pan.
• Bake at 350º for 40-50 minutes.
• Remove from oven and cool in inverted pan.
Altitude Adjustments
7,500 ft: Increase flour to 2 cups minus l 1/2 tsp.
10,000 ft: Increase flour to 2 cups plus 2 1/2 Tbsp. Increase water to
3/4 cup minus l 1/2 Tbsp. Increase baking temperature
to 375º.
WHOLE EGG SPONGE CAKE
5,000 ft Oven temperature: 350º
6 egg yolks (refrigerator temperature)
1 1/2 Tbsp water
1 tsp vanilla
1 1/2 Tbsp lemon juice. If you desire a stronger lemon
flavor, use 3 Tbsp lemon juice and omit water.
1 Tbsp grated lemon rind
1 cup sugar
l 1/4 cups plus l Tbsp sifted cake flour
1/2 tsp salt
6 egg whites (refrigerator temperature)
1/2 tsp cream of tartar
Directions
• Place egg yolks, water, vanilla, lemon juice and lemon rind
in mixer bowl.
• Beat at high speed. Gradually add the sugar and continue beating
until batter is thick and lemon-colored (approximately 2-3 minutes),
scraping frequently.
• Add the flour and salt and beat l minute on low speed, scraping frequently.
• Beat egg whites and cream of tartar in separate bowl to form very stiff
but not dry peaks.
• Add beaten egg whites by thirds to batter and fold about 10 strokes
after the first two additions and about 15 strokes after the third addition.
• Pour batter into an ungreased, 8-inch tube pan.
• Bake at 350º for about 40-50 minutes.
• Remove from oven and cool in inverted pan.
Altitude Adjustments
7,500 ft: Same as 5,000 ft.
10,000 ft: Increase flour to 1 1/4 cups plus 2 Tbsp.WHITE CAKE
5,000 ft Oven temperature: 375º
2 1/2 cups sifted cake flour
2 1/2 tsp baking powder
1/2 teaspoon salt
1 1/2 cups plus 1 Tbsp sugar
1/2 cup plus 2 Tbsp shortening (room temperature)
1 1/4 tsp vanilla
1 cup plus 3 Tbsp milk (refrigerator temperature)
5 egg whites (refrigerator temperature)
Directions
• Grease and flour pans or line bottom of pans with waxed paper.
• Mix and sift flour, baking powder, salt and sugar into mixer bowl.
• Add shortening, vanilla, milk and egg whites.
• Beat 30 seconds on low speed, scraping frequently.
• Beat 7 1/2 minutes on high speed. Scrape twice during this beating.
• Pour batter into pans.
• Bake at 375º.
Oblong 9x13x2-inch (small cake): 30-35 minutes.
Two 8-inch layers: 25-28 minutes.
24 cupcakes (half full): 23-25 minutes.
• Remove from oven and cool in pan about 12 minutes.
• Remove from pan and finish cooling on rack.
Altitude Adjustments
7,500 ft: Same as 5,000 ft.
10,000 ft: Reduce baking powder to l 1/2 tsp.
Reduce sugar to l 1/2 cups minus l Tbsp.
WHITE OIL CAKE
5,000 ft Oven temperature: 375º
2 1/4 cups sifted cake flour
1 1/4 tsp baking powder
1/2 tsp salt
1/2 cup cooking oil
1/2 cup minus l Tbsp milk
1/2 cup water
1 tsp vanilla
1/2 cup egg whites (3-4)
1/4 tsp cream of tartar
l cup sugar
Directions
• Grease and flour or line two 8-inch layer pans with waxed paper.
• Mix and sift flour, baking powder and salt into mixer bowl.
• Add oil, milk, water and vanilla.
• Beat 2 minutes on medium speed, scraping frequently.
• In separate mixing bowl, beat egg whites and cream of tartar until
stiff but not dry.
• Gradually add sugar to beaten egg whites and beat to a stiff meringue.
• Add meringue to batter and fold in, using about 40 strokes.
• Pour batter into pans.
• Bake at 375º for approximately 27 minutes.
• Remove from oven and cool in pans about 12 minutes.
• Remove from pans and finish cooling on rack.
Altitude Adjustments
7,500 ft: Same as 5,000 ft.
10,000 ft: Decrease sugar to 1 cup minus 1 Tbsp. Increase egg whites
to 1/2 cup plus 2 Tbsp.
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