Recipe: Sandy: Party Cakes from 1940 (4)

Here are the party cakes from 1940 you requested -- from a booklet from the Culinary Arts Institute. Let us know if you try them.Star Cake
2-1/4 c. sifted cake flour
3 t. bkg powder
1/4 t. salt
1/2 c. shortening
1-1/2 c. sugar
2 eggs, separated
1 c. milk
3/4 t. lemon extract
1-1/4 c. tart red jelly
1 cup heavy cream, whipped

Sift flour, baking powder and salt together. Cream shortening with 1-1/4 c. of the sugar until fluffy. Add egg yolks and beat vigorously. Add sifted dry ingredients and milk alternately in small amounts, beating well after each addition. Beat egg whites until nearly stiff, add remaining sugar and beat until stiff; then fold into cake with flavoring. Turn into 2 greased 8" pans and bake in moderate oven (350) for 30 minutes. When cooled, melt jelly over warm water and spread between layers and over top and sides of cake. Chill until set. Just before serving, pipe whipped cream in star shape on top and serve with more whipped cream. Serves 10.Seven-Layer Cake
7 eggs, separated
1 cup confectioners sugar
1 cup sifted cake flour
1/4 t. salt
1/2 pound sweet chocolate
3 T. cold water
3 eggs
1-1/2 c. sugar
1/2 pound butter
1 t. vanilla

Beat egg yolks until thick and lemon colored. Add sugar gradually, beating constantly. Sift flour and salt together and fold into yolk mixture. Beat egg whites until stiff enough to hold a peak and fold in lightly. Line 7 layer cake pans with paper and grease the paper. Divide batter evenly among pans and bake in moderate oven (350) for 12 minutes. Remove from pans at once. Heat chocolate and water in top of double boiler. Mix eggs and sugar thoroughly, combine with melted chocolate and cook until thick, stirring constantly. Remove from heat; add butter and beat until well blended. Add vanilla and continue beating until filling is stiff enough to spread. Cover each layer and top and sides of cake with filling. It may be necessary to place several toothpicks through top layers to hold them in place until filling sets. Serve after 24 hours. Serves 14 to 16.Ribbon Cake
3-1/2 c. sifted cake flour
4 t. baking powder
1/4 t. salt
1/2 c. shortening
2 c. sugar
4 eggs, separated
1 c. water
Red food coloring
1 t. molasses
1/4 t. mace
1/4 t. cloves
1/2 t. cinnamon
1/2 c. chopped dates or raisins
1/3 c. chopped figs or nuts

Sift flour, baking powder and salt together. Cream shortening with sugar until fluffy. Add unbeaten egg yolks, one at a time, beating thoroughly after each addition. Add sifted dry ingredients and water alternately in small amounts, beating well after each addition. Fold in egg whites, beaten until stiff but not dry.

Divide batter into 3 equal portions, leave 1 portion uncolored, tint second portion pink with food coloring and add remaining ingredients to third portion. Pour each portion into greased pan and bake in moderate oven (350) for 30-35 minutes. When cool, put layers together with jelly or icing, with dark layer on bottom, uncolored in center, and pink on top. Makes 3 -- 9" layers.

Omit molasses, spices, fruits and nuts and add 1 ounce (square) chocolate, melted to third layer.Mallow White Cake
2 c. sifted cake flour
2 t. baking powder
1/2 t. salt
1/2 c. shortening
1-1/2 c. sugar
1 t. vanilla
3/4 c. water
4 egg whites

Sift flour, baking powder and salt together. Cream shortening with sugar and vanilla until fluffy. Add sifted dry ingredients and water alternately in thirds, beating well after each addition. Beat egg whites until stiff but not dry, and fold into batter. Pour into greased pans and bake in moderate overn (350) for 30-35 minutes. Makes 2 -- 8" layers.