Woman's Institute Library of Cookery Volume IV Part 24

[Ill.u.s.tration: FIG. 27, Beating icing until light.]

[Ill.u.s.tration: FIG. 28, Beating over rapidly boiling water.]

CAKE FILLINGS

93. As already explained, any icing used for the top of the cake may also be used for the filling that is put between the layers, but often, to obtain variety, an entirely different mixture is used for this purpose. A number of recipes for cake fillings are here given, and from these the housewife can select the one that seems best suited to the cake with which it is to be used. As will be noted, many of them are similar to custard mixtures, and these, in addition to being used for cakes, may be used for filling cream puffs and eclairs. Others contain fruit, or nuts, or both, while still others resemble icing, with the exception of being softer. No difficulty will be experienced in making any of these fillings if the directions are carefully followed. They should be applied to the cake in the same way as icings.

FRENCH FILLING

2 c. milk 1 c. sugar 1/2 c. flour 1/8 tsp. salt 2 eggs 1 tsp. vanilla 1/2 tsp. lemon extract

Heat the milk to scalding in a double boiler. Mix the sugar, flour, and salt. Pour the hot milk over this, and stir rapidly to prevent the formation of lumps. Return to the double boiler and cook for 15 to 20 minutes. Beat the eggs slightly and add them to the mixture. Cook for 5 minutes longer. Add the flavoring, cool, and place between layers of cake or use for filling cream puffs or eclairs. Half of the recipe will be sufficient for cake filling.

CHOCOLATE FILLING

If chocolate filling is desired, melt 1-1/2 squares of chocolate and add to the French filling while it is hot.

COFFEE FILLING

A very good coffee filling may be made by scalding 2 tablespoonfuls of coffee with the milk, straining to remove the grounds, and then adding to French filling for flavoring.

FRUIT CREAM FILLING

2/3 c. heavy cream 1/4 c. sugar 1/2 c. crushed raspberries, strawberries, peaches, or any desirable fresh fruit

Whip the cream until stiff, add the sugar, and fold in the crushed fruit. Place between layers of cake.

RAISIN-AND-NUT FILLING

1/2 c. sugar 1/4 c. water 1/2 c. raisins 1/4 c. chopped nuts

Boil the sugar and water until they form a firm ball when tried in cold water. Chop the raisins and nuts and add them to the sirup. Cook until stiff enough not to run, and place between layers of cake.

COCONUT FILLING

1 c. milk 1/2 c. shredded coconut 1/3 c. sugar 2 Tb. corn starch 1 egg

Heat the milk to scalding with the coconut. Mix the sugar and corn starch, pour the hot milk into it, and stir rapidly so as to prevent lumps from forming. Cook for 15 or 20 minutes. Beat the egg slightly, add to the mixture, and cook for 5 minutes more. Cool and spread between layers of cake.

LEMON FILLING

2 Tb. corn starch 1/3 c. sugar 1/2 c. boiling water 1 Tb. b.u.t.ter 1 lemon 1 egg

Mix the corn starch and sugar, and add to this the boiling water. Put to cook in a double boiler, add the b.u.t.ter, the grated rind of the lemon, and cook for 15 or 20 minutes. Beat the egg slowly, add to the mixture, and cook for 5 minutes more. Remove from the heat and add the juice of the lemon. Cool and spread between layers of cake.

ORANGE FILLING

Orange filling may be made by using grated orange rind in place of the lemon in the recipe for lemon filling and 1 tablespoonful of lemon juice and 2 tablespoonfuls of orange juice.

MARSHMALLOW FILLING

2-1/2 c. sugar 3/4 c. hot water 1/4 tsp. cream of tartar 1 egg white

Boil the sugar, water, and cream of tartar until the sirup threads. Beat the egg white until stiff, add the sirup slowly so as not to cook the egg, and beat constantly until thick enough to spread on the cake without running. This may be used for icing, as well as filling.

CAKES, COOKIES, AND PUDDINGS (PART 1)

EXAMINATION QUESTIONS

(1) Discuss briefly the use of cake in the diet.

(2) What leavening materials are used in cake making?

(3) (_a_) What are the two general cla.s.ses of cakes? (_b_) In what way do they differ?

(4) Of what value in cake making are pans with removable bottoms?

(5) Give the various steps up to mixing in making a cake.

(6) How should pans be prepared for: (_a_) b.u.t.ter cakes? (_b_) sponge cakes?

(7) Give the general proportion of ingredients for sponge cake.

(8) Give the order necessary for combining the ingredients in sponge cake.

(9) (_a_) Describe the baking of sponge cake. (_b_) How can you tell when sponge cake is ready to be taken out of the oven?

(10) When and how is sponge cake taken from the pan in which it is baked?

(11) (_a_) Give the general proportion of liquid and flour used for b.u.t.ter cake. (_b_) What makes this proportion vary?

(12) Give the steps necessary for mixing the ingredients of b.u.t.ter cake.

(13) Describe the baking of b.u.t.ter cake.

(14) (_a_) How can you tell when b.u.t.ter cake is sufficiently baked?

(_b_) How is it removed from the pan and cooled?

(15) What is the value of cake icing?

(16) (_a_) What ingredients are used to make the simplest icings? (_b_) What kind of sugar is best for uncooked icings?

(17) What kind of icing should be used for sponge cake? Tell why.