Angel cake is made without egg yolks, using only egg whites beaten to soft peaks with gradually added sugar and cream of tartar to stabilize the foam. Most common cake methods are blending or creaming shortening and sugar, then adding eggs and liquid alternately with flour. The document provides recipes for angel cake, chocolate cake, and butter cake as examples, listing ingredients and instructions for creaming butter and sugar, adding eggs and dry/wet ingredients, and baking.

1. ANGEL CAKE

6.  THESE ARE CAKES THAT MAKE USE OF THE
EGGWHITE PROTEIN. THE EGGWHITE ARE
BEATEN TO SOFT PEAKS GRADUALLY ADDING A
PART OF THE SUGAR IN THE RECIPE LITTLE BY
LITTLE. CREAM OF TARTAR IS ADDED TO
STABILIZE THE FOAM AND CAUSE A FINER AND
WHITE GRAIN IN THE FINISHED PRODUCT.
 ( Light cake, made without egg yolks)

7.  DEPEND LARGELY ON MILK,FLOUR AND EGGS FOR STRUCTURE AND CONTAIN REASONABLY HIGH
PERCENTAGE OF FAT.THE VOLUME OF THE FINISHED PRODUCT IS ACHIEVE THOUGH THE USE OF
BAKING POWDER.
 MOST COMMON METHODS USED IN BATTER TYPE CAKE
 BLENDING. THE FLOUR AND SHORTENING ARE PLACE INTO A MIXING BOWL AND MIXED WELL UNTIL
FLOUR IS COATED WITH SHORTENING.
 CREAMING. THE SUGAR AND SHORTENING ARE PLACED IN A BOWL AND CREAMED TO VARYING
LIGHTNESS AND FLUFFINES.
 * (Shortening- fat, lard, margarine, butter)
 ( Creaming Method- a mixing method that begins with the blending of fat and sugar; used for
cakes , cookies)
-EGG PRODUCTS ARE SLOWLY AND GRADUALLY ADDEDE WHILE CREAMING IS CONTINUED UNTIL
LIGHT.
- LIQUID IS CAREFULLY AND ALTERNATELY ADDED WITH FLOUR TO MIX UNTIL SMOOTH WITHOUT
TOUGHENING.
*( Dough- mixture of flour and water)

8. INGREDIENTS:
2/3 CUP ANCHOR BUTTER
1-1/2 CUPS REFINED SUGAR
2 EGGS
2 CUPS CAKE FLOUR, SIFTED
1-1/2 TSPS BAKING POWDER
½ CUP MAGNOLIA FULL CREAM MILK
PROCEDURE;
Cream together Anchor Butter and sugar until
smooth.Add eggs one at a time until fluffy.Fold in
sifted dry ingredients alternately with the milk. Pour
butter mixture into 2 round or square pans lined with
wax paper.Bake in pre-heated oven 350ºF for 50
minutes.

9.  2 CUPS CAKE FLOUR
 1 CUP SUGAR
 ½ CUP BUTTER
 2 PCS EGG
 1/2 CUP COCOA
 1 TSP VANILLA
.
 1 TBSP. BAKING POWDER
 ¾ CUP MILK
 PROCEDURE
 Cream butter and sugar
 Add eggs and beat well until fluffy
 Fold cake flour, cocoa and baking powder
 Pour milk alternately while folding flour mixture
 Add vanilla and stir
 Pour into round baking pan
 Bake at 350˚F for 30 minutes.