4-EGG-CAKE OR 1-2-3-4 CAKE

INGREDIENTS

2 2/3 cups cake flour
2 1/4 teaspoons double-acting baking powder
1/2 teaspoon salt
1 cup butter (2 8" sticks)
2 cups sifted sugar
4 egg yolks
1 cup milk
4 egg whites

COOKING DIRECTIONS

Preheat oven to 350°F.

Sift cake flour with baking powder and salt in a medium sized mixing bowl . In a large mixing bowl, cream butter until soft; then slowly mix sugar in, beat egg yolks in, one at a time, beating after each addition.

Divide the contents of the medium sized mixing bowl into 3 separate parts and add to bowl, alternating with milk. Stir batter until smooth.

Whip egg whites until they are stiff, but not dry.

Bake in greased pans for 30-35 minutes.

MAPLE ICING
INGREDIENTS

2 cups confectioners sugar
1 tablespoon butter
1/4 teaspoon salt
1/2 teaspoon vanilla
small amount of maple syrup

MAPLE ICING
COOKING DIRECTIONS

Sift confectioners sugar, mix butter, salt, and vanilla. Add maple syrup until mixture is of a spreading consistency.

Once add Maple icing and whipped cream and you've made yourself a DELICIOUS cake, which will be rich in taste & flavor.

GOLD CAKE

INGREDIENTS

1/2 cup butter or shortening
1 cup sugar
4 egg yolks, well beaten
1 teaspoon vanilla
1/2 cup milk
2 cups sifted cake flour
3 teaspoons baking powder

COOKING DIRECTIONS

Sift together flour and baking powder until well combined.

Cream butter OR shortening well, add sugar. Beat.

Add egg yolks, beaten until light, and vanilla. Mix.

Stir in a small portion of flour/baking powder mixture, then pour in a small amount of milk. Repeat, beating after each addition until all ingredients are used. To avoid a tough cake texture, do not overbeat.

Pour batter into a greased and floured baking pan.

Bake at 350°F for 40 minutes.

Serves 6 to 8.

EASY DARK CHOCOLATE CAKE

INGREDIENTS

1/2 cup cocoa
milk (see note below)
4 tablespoons Crisco or butter
1 cup sugar
1 egg yolk
1 cup flour
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon baking soda

COOKING DIRECTIONS

Preheat oven to 350°F.

In a 1 cup measure, put cocoa powder; add a small amount of hot water and stir until cocoa dissolves. Fill remainder of measuring cup with milk to bring the measurement up to 1 cup total.

Combine flour, salt and baking soda, mixing well. Set aside.

Beat shortening or butter and sugar, add egg yolk, beating for one minute. Stir in vanilla.

Combine all ingredients for one minute. Turn batter into a buttered brownie pan which has been lightly dusted with cocoa (shake out any excess cocoa).

Bake for about 40 minutes or until cake tests done.

BLUEBERRY LOAF CAKE

INGREDIENTS

1/4 cup butter
1 cup sugar
1 egg, separated
1 cup milk
1/2 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 pint blueberries

COOKING DIRECTIONS

Beat the butter and sugar until creamy. Add the beaten egg yolk. Add the milk, alternately with the sifted flour and baking powder. Stir in the vanilla.

Last of all, gently fold in the whites beaten to a stiff froth.

Bake in a greased and floured loaf pan in a preheated 375°F oven until cake tests done.

Remove cake from pan by running a knife along edges. Spread a little butter over the top of the cake while it is still warm, and sprinkle with granulated sugar.

LEMON SPONGE CAKE

INGREDIENTS

6 eggs
1 cup sugar
2 tablespoons freshly squeezed lemon juice
zest of 1 lemon
1 cup flour
1/4 teaspoon salt
1/2 cup chopped pecans

COOKING DIRECTIONS

Preheat oven to 325°F.

Beat yolks of eggs until thick and lemon colored. Gradually beat in the sugar, grated lemon rind, and juice. Fold in half of the stiffly beaten egg whites.

Cut in sifted flour and salt, add nuts, and remaining egg whites.

Bake in a slow oven for about one hour or until toothpick inserted in center of cake comes out nearly clean.

CHOCOLATE PUDDING CAKE

INGREDIENTS

1 scant cup semi-sweet chocolate chips
2/3 cup milk
1/3 cup sugar
1 large egg yolk

2 sticks unsalted butter, at room temperature

1 teaspoon vanilla extract

COOKING DIRECTIONS

Grind or grate the chocolate chips in a food processor or blender to a fine consistency.

In a small bowl, whisk together the egg yolk with 2 tablespoons of the sugar until light and lemony colored. Combine the remaining sugar and milk in a small saucepan and heat until tiny bubbles appear along the edges of the pan. Remove from heat, and pour small amount of the hot mixture into the egg, stir and pour the egg and milk mixture back into the pan. Cook over low heat until the mixture begins to thicken or reaches 185 degrees F. Remove from heat and add the hot mixture to the chocolate in the blender or food processor. Add the softened butter and vanilla (do not use cold butter), and process 1 minute or until smooth. Pour into cake pan and freeze overnight. Allow to sit at room temperature 45 minutes before serving.