A quaint, old-fashioned idea for a modern cake!
Cake-baking revolutionized! You’ve been making cakes just as your number made them — and her mother before her. And then –suddenly — you discover that cake-baking has been revolutionized! That’s what Presto Cake Flour has done. It’s so speedy you can stir up a cake while getting dinner. It’s so sure you can scarcely turn out anything less than a “championship” cake.
You’ll see the beautiful results in this chintz cake — so easy to make.
Chintz cake recipe
4 cups of Presto Cake flour (divided)
1 cup of butter or shortening
2 cups of sugar
2 teaspoons of vanilla
1-1/2 teaspoon of grated orange rind
3 egg yolks (lightly beaten)
3 egg whites (beaten stiff)
1-1/2 cups of water
Small orange-colored candies or candied orange peel
Sift and measure 4 cups of Presto, then set 1/2 (2 cups) aside. Cream the butter (or shortening) with the sugar and vanilla, then divide the creamed mixture in half. To one of the halves, add the grated orange rind and the 3 egg yolks.
Measure out half of the water (3/4 of a cup), and add alternately with about 1/2 cup of Presto at a time, using up one of the aforementioned halved portions (2 cups) of Presto. Stir smooth into one later cake pan greased, bottom lined with wax paper and the paper also greased. Be sure the pans are 1-1/2 x 9 inches deep.
To the other portion of the creamed mixture, add the other 3/4 cup of water alternately with about 1/2 cup of Presto at a time. Stir smooth after each addition. Fold in the egg whites. Pour the cake mixture in the second layer cake pan, greased, bottom lined with wax paper and the paper also greased.
Bake both layers at 350 F for 45-50 minutes; cool. Remove from their pans and put together with orange marmalade or orange frosting. Frost with orange frosting, and decorate with small orange-colored candies or bits of candied orange peel, and split pistachio nuts for the leaves.
Orange butter frosting
2 tablespoons of butter
2-1/2 cup of confectioners’ sugar
1 teaspoon of grated orange rind
1 egg yolk
1 tablespoon of lemon juice
Orange juice (will vary)
Cream the butter with 1/2 cup of confectioner’s sugar, the grated orange rind, and egg yolk. Then, add the 2 cups of confectioner’s sugar.
Moisten the mixture with the lemon juice and enough orange juice to make the frosting right to spread.
Lighter, higher cakes Here are the three reasons why Presto Cake Flour is better for cake-baking than old-style cake flour:
(1) A finely milled flour from special wheat — very fine, very soft. (2) The baking powder and salt are already added — measured in just the right proportions scientifically. (3) Flour, baking powder, and salt are then sifted together again and again — more thoroughly than you could possibly do it yourself.
This scientific sifting isn’t done just to save you bother. In actual tests, it makes higher, lighter cakes than the very same ingredients, in the very same proportion, sifted together in your kitchen.
With this flour, you simply can’t use the wrong kind or wrong amount of baking powder. (Most common causes of baking failure.) You just can’t forget baking powder or salt — or mix them insufficiently — because Presto already had baking powder and salt measured and blended in.