When I recently asked women to send me recipes for the cakes their husbands like best, I expected to get a lot of good ideas. But I never dreamed they’d arrive by the truckload! I’ve been simply snowed under—thousands and thousands of wonderful recipes!
When all the recipes were sorted and listed, we had what amounts to a real popularity poll. Certain kinds of cake proved to be “husbands’ favorites,” time and again, all over the country!
So we took the best recipes we could find for the ten kinds of cake wives said their husbands like best. We checked them for easy making as well as luscious eating ... and here they are! They’re tested, they’re sure-fire and you’ll find they make the most delicious cakes any husband could ever ask for.
Of course, since they’re Spry cakes, you’ll find they’re all higher, lighter, better-tasting! For Spry is homogenized, pre-creamed to mix more easily with dry ingredients. And Spry is the only kind of shortening specially made to combine with the liquids your cake recipes call for. That’s why your Spry cakes are so high ... so light ... so velvety-textured. You’ll bake a better cake, be a better cook, with Homogenized Spry.
And now you can run your own popularity poll—bake each one of these ten beauties, and see which wins with HIM. Every one of them will win you compliments, and among them he’ll find his favorite cake!
Oven temperature: 350°F. (moderate)
Baking time: 25-30 min.
Yield: 2 round 9″ layers
Sift ...1¾ cups sifted cake flour, 1½ cups sugar, ¾ teaspoon salt, ½ teaspoon double acting baking powder[1], ¾ teaspoon soda into mixing bowl
Add ...½ cup Homogenized Spry, 3 ounces melted chocolate, 1 cup thick sour milk or buttermilk, 1 teaspoon vanilla
Beat ...200 strokes (2 min. by hand or on mixer at low speed). Scrape bowl and spoon or beater.
Add ...2 unbeaten eggs
Beat ...200 strokes (same as above)
Stir in ...1 cup cut-fine coconut
Pour ...into 2 round 9″ Sprycoated layer pans 1¼″ deep
Bake ...until cake tests done
Cool ...and remove from pans, see inside back cover.
Spread ...Tawny Satin Frosting (p. 12) between layers and on top and sides.
Dribble ...melted and cooled mixture of ½ oz. chocolate and ½ teaspoon Spry around rim of cake, letting a few “ribbons” trickle down sides.
Oven temperature: 360°F. (moderate)
Baking time: 30-35 min.
Yield: two 8″ round layers
Sift ...2 cups sifted cake flour, 1⅓ cups sugar, 2 teaspoons double acting baking powder[2], ¼ teaspoon soda, ½ teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon allspice, 1 teaspoon salt into mixing bowl
Add ...½ cup Homogenized Spry, ½ cup unsweetened prune juice, ¼ cup milk, 1 teaspoon vanilla
Beat ...200 strokes (2 min. by hand or on mixer at low speed). Scrape bowl and spoon or beater.
Add ...¼ cup milk, 2 unbeaten eggs
Beat ...200 strokes (same as above)
Pour ...into 2 Sprycoated 8″ round layer pans 1½″ deep
Bake ...until cake tests done
Cool ...and remove from pans, see inside back cover.
Spread ...Prune Whip Frosting (p. 11) between layers and on sides and top.
Oven temperature: 375°F. (moderately hot)
Baking time: 60-70 min.
Yield: 1 large tube cake
Sift ...2¾ cups sifted cake flour, 1¾ cups sugar, 2 teaspoons double acting baking powder[3], 1½ teaspoons salt into mixing bowl
Add ...1 cup Homogenized Spry, ¾ cup milk, 2 teaspoons vanilla, 1 unbeaten egg
Beat ...200 strokes (2 min. by hand or on mixer at low speed). Scrape bowl and spoon or beater.
Add ...2 unbeaten eggs, 1 unbeaten egg yolk
Beat ...200 strokes (same as above)
Put ...⅓ of batter in a smaller mixing bowl
Add ...¾ teaspoon cinnamon, ¹/₁₆ teaspoon cloves, ⅜ teaspoon allspice, ⅜ teaspoon nutmeg, ¾ tablespoon cocoa to ⅓ of batter
Spoon ...both batters alternately by tablespoonfuls into Spry-coated 8½″ tube pan
Run ...spatula through batters several times to marble
Bake ...until cake tests done
Cool ...and remove from pans, see inside back cover.
Spread ...Lemon cream Icing (p. 12) on sides and top.
Oven temperature: 375°F. (moderately hot)
Baking time: 25-35 min.
Yield: 2 square or round 8″ layers
Sift ...2 cups sifted cake flour, 1⅓ cups sugar, 2½ teaspoons double acting baking powder[4], 1 teaspoon salt into mixing bowl
Add ...½ cup Homogenized Spry
Combine ...1 cup less 2 tablespoons milk, 1½ teaspoons vanilla
Add ...⅔ of combined milk and vanilla
Beat ...200 strokes (2 min. by hand or on mixer at low speed). Scrape bowl and spoon or beater.
Add ...remaining milk and vanilla, 2 unbeaten eggs
Beat ...200 strokes (same as above)
Pour ...into 2 square 8″x8″x2″ Spry-coated pans or 2 round 8″ pans 1¼″ deep
Bake ...until cake tests done
Cool ...and remove from pans, see inside back cover.
Spread ...Chocolate Fudge Frosting (p. 11) between layers and on top and sides.
Serve ...with walnut halves.
Oven temperature: 375°F. (moderately hot)
Baking time: 25-30 min
Yield: two 9″ round layers
Sift ...2¼ cups sifted cake flour, 1½ cups sugar, 2½ teaspoons double acting baking powder[5], 1 teaspoon salt into mixing bowl
Add ...¾ cup Homogenized Spry, ½ cup milk, 1 teaspoon orange extract, ½ teaspoon almond extract, 1 unbeaten egg
Beat ...200 strokes (2 min. by hand or on mixer at low speed). Scrape bowl and spoon or beater.
Add ...¼ cup milk, 2 unbeaten eggs
Beat ...200 strokes (same as above)
Pour ...into 2 round 9″ Sprycoated layer pans 1½″ deep.
Bake ...until cake tests done
Cool ...and remove from pans, see inside back cover
Spread ...Best Seven-Minute Frosting (p. 12) between layers, sprinkle with ¼ cup coconut, and spread remaining frosting on sides and top of cake.
Pat ...1 cup coconut onto sides of cake
Write ...Happy Birthday across top of cake with pink frosting. Place pink candles in holders around rim of cake.
Oven temperature: 350°F. (moderate)
Baking time: 1 hour and 25-35 min.
Yield: 2 small loaf cakes or 1 large tube cake
Sift ...2 cups sifted cake flour, 1½ cups sugar, 1½ teaspoons soda, 1½ teaspoons salt, 2 tablespoons cocoa, ½ teaspoon cinnamon, ½ teaspoon cloves, ½ teaspoon nutmeg, ½ teaspoon allspice into mixing bowl
Add ...½ cup Homogenized Spry, 1½ cups unsweetened applesauce[6]
Beat ...200 strokes (2 min. by hand or on mixer at low speed). Scrape bowl and spoon or beater.
Add ...2 unbeaten eggs
Beat ...200 strokes (same as above)
Stir in ...¾ cup cut-up dates, ¾ cup chopped raisins, ⅓ cup diced citron, ¾ cup chopped nuts
Pour ...into 2 small Sprycoated loaf pans, 4″x 6½″x2¾″ (or into 8½″ tube pan). On top of 1 loaf, sprinkle mixture of 2 tablespoons chopped nuts and 1 tablespoon brown sugar.
Bake ...until cake tests done
Cool ...and remove from pans, see inside back cover.
Spread ...Creamy Vanilla Frosting (p. 12) on sides and top of plain loaf.
Oven temperature: 375°F. (moderately hot)
Baking time: 25-35 min.
Yield: 2 round 9″ layers
Mix ...1 cup firmly packed light brown sugar, ¼ cup butter or margarine, ¼ cup milk in saucepan
Place ...on low heat and bring to boil, stirring constantly. Boil gently until a small amount of mixture forms a hard ball in cold water (250°F.), stirring often. Remove from heat.
Stir in ...gradually 1¼ cups scalded milk. Cool.
Sift ...2¾ cups sifted cake flour, 1 cup firmly packed light brown sugar, 3½ teaspoons double acting baking powder[7], ¾ teaspoon salt into mixing bowl
Add ...⅔ cup Homogenized Spry, ¾ of the cooled butterscotch mixture, 1 unbeaten egg, 1 teaspoon vanilla
Beat ...250 strokes (2½ min. by hand or on mixer at low speed). Scrape bowl and spoon or beater.
Add ...remaining butterscotch mixture, 2 unbeaten eggs
Beat ...250 strokes (same as above)
Pour ...into 2 round 9″ Sprycoated layer pans 1½″ deep
Bake ...until cake tests done
Cool ...and remove from pans, see inside back cover.
Spread ...Butterscotch Frosting (p. 12) between layers. Sprinkle with ¼ cup chopped pecans. Spread remaining frosting on sides and top.
Decorate ...with pecan halves.
Oven temperature: 375°F. (moderately hot)
Baking time: 22-27 min.
Yield: three 9″ round layers
Sift ...2¾ cups sifted cake flour, 1¾ cups sugar, 2 teaspoons double acting baking powder[8], 1½ teaspoons salt into mixing bowl
Add ...1 cup Homogenized Spry, ¾ cup milk, 1 teaspoon almond extract, 1 teaspoon orange extract, 1 unbeaten egg
Beat ...200 strokes (2 min. by hand or on mixer at low speed). Scrape bowl and spoon or beater.
Add ...2 unbeaten eggs, 1 unbeaten egg yolk
Beat ...200 strokes (same as above)
Stir in ...1 cup finely cut coconut
Pour ...into 3 round 9″ Sprycoated layer pans 1¼″ deep
Bake ...until cake tests done
Cool ...and remove from pans, see inside back cover.
Spread ...Fantasia Frosting (p. 12) between layers and on sides and top, making graceful little peaks.
Oven temperature: 360°F. (moderate)
Baking time: 20-25 min.
Yield: two 9″ round layers
Sift ...2¼ cups sifted cake flour, 1½ cups sugar, 4 teaspoons double acting baking powder[9], 1 teaspoon salt into mixing bowl
Add ...½ cup Homogenized Spry, ¾ cup milk, 1 teaspoon vanilla, 1 teaspoon orange extract
Beat ...200 strokes (2 min. by hand or on mixer at low speed). Scrape bowl and spoon or beater.
Add ...4 unbeaten egg whites, ¼ cup milk
Beat ...200 strokes (same as above)
Pour ...into 2 round 9″ Sprycoated layer pans 1½″ deep
Bake ...until cake tests done
Cool ...and remove from pans, see inside back cover.
Spread ...Waikiki Frosting (p. 11) between layers and on sides and top of cake.
Decorate ...with a “lei” made by arranging bits of pineapple, candied orange peel, and citron around top of cake.
Oven temperature: 350°F. (moderate)
Baking time: 40-50 min.
Yield: 1 large oblong loaf cake
Sift ...1½ cups sifted cake flour, 1¼ cups sugar, ½ cup cocoa, 1¼ teaspoons soda, ¼ teaspoon cream of tartar, 1 teaspoon salt into mixing bowl
Add ...⅔ cup Homogenized Spry, ¾ cup milk, 1 teaspoon vanilla
Beat ...200 strokes (2 min. by hand or on mixer at low speed). Scrape bowl and spoon or beater.
Add ...¼ cup milk, 2 unbeaten eggs
Beat ...200 strokes (same as above)
Pour ...into oblong 8″x12″x2″ Sprycoated pan
Bake ...until cake tests done
Cool... and remove from pan, see inside back cover.
Spread ...Marshmallow Frosting (p. 11) on sides and top, using short strokes to create attractive irregular effect.
Mark ...with knife into squares
Decorate ... alternate squares with 2 pecan halves.
Combine in a saucepan 3 oz. chocolate, cut fine, 2¼ cups sugar, ¾ cup milk, 6 tablespoons Homogenized Spry, 3 tablespoons butter or margarine, 1½ tablespoons corn sirup, and ¼ teaspoon salt. Bring slowly to a full rolling boil, stirring constantly, and boil briskly for 2 min. (On a rainy or very humid day, boil mixture 2¼ min.) Cool to lukewarm, add 1½ teaspoons vanilla and beat until creamy and thick enough to spread. Yield: frosting for tops and sides of two square 8″ layers.
Mix thoroughly in top of double boiler 2 unbeaten egg whites, 1 cup brown sugar, firmly packed, ½ cup granulated sugar, ⅛ teaspoon salt, and 5 tablespoons unsweetened prune juice. Put over rapidly boiling water and beat constantly with rotary egg beater until mixture will hold a peak (7 min.). Remove from hot water, and beat until cool and thick enough to spread. Stir in 2 teaspoons lemon juice, 6 cooked prunes, drained and cut in small pieces, 2 tablespoons almonds, blanched, chopped, and toasted. (Optional: Frosted cake may be sprinkled with 2 more tablespoons of almonds.) Yield: frosting for tops and sides of two 8″ layers.
Mix thoroughly in top of double boiler 2 unbeaten egg whites, 1½ cups sugar, 5 tablespoons canned pineapple sirup (drained from crushed pineapple), 1 teaspoon light corn sirup and ⅛ teaspoon salt. Set over rapidly boiling water and beat constantly with rotary egg beater until mixture will hold a peak (7 min.). Remove from hot water, add ½ teaspoon vanilla, ½ teaspoon orange extract and beat till cool and thick enough to spread. Fold in ½ cup crushed pineapple. Yield: frosting for tops and sides of two 9″ layers.
Mix thoroughly in top of double boiler 2 unbeaten egg whites, 1½ cups sugar, 3 tablespoons light corn sirup, 4 tablespoons water, ¼ teaspoon cream of tartar, and ⅛ teaspoon salt. Set over rapidly boiling water and beat constantly with rotary egg beater until mixture will hold a peak (7 min.). Remove from hot water, add 1 teaspoon vanilla, 12 and beat until cool and thick enough to spread. Just before spreading, fold in 1 cup marshmallows, cut in quarters. Yield: frosting for top and sides of 8″ x 12″ x 2″ loaf.
Mix thoroughly in top of double boiler 2 unbeaten egg whites, 1½ cups sugar, 5 tablespoons cold water, 1 teaspoon light corn sirup and ⅛ teaspoon salt. Set over rapidly boiling water and beat constantly with rotary egg beater until mixture will hold a peak (7 min.). Remove from hot water, add ½ teaspoon orange extract, ½ teaspoon almond extract and 2 marshmallows, cut in pieces. Beat until cool and thick enough to spread. Yield: frosting for tops and sides of two 9″ layers.
Mix thoroughly in top of double boiler 2 unbeaten egg whites, 1 cup granulated sugar, ½ cup brown sugar, firmly packed, 4 tablespoons water, 3 tablespoons dark corn sirup, ¼ teaspoon cream of tartar, and ⅛ teaspoon salt. Set over rapidly boiling water and beat constantly with rotary egg beater until mixture will hold a peak (7 min.). Remove from hot water, add 1 teaspoon vanilla, and beat until cool and thick enough to spread. Yield: frosting for tops and sides of two 9″ layers.
In a mixing bowl blend 2 tablespoons Homogenized Spry, 1 tablespoon butter or margarine, ⅛ teaspoon salt, ¼ teaspoon grated lemon rind and 1 tablespoon lemon juice. Beat in ½ cup sifted confectioners’ sugar. Add 5 tablespoons scalded light cream and 2½ cups sifted confectioners’ sugar, alternately, beating well after each addition. Tint delicately with a few drops of yellow coloring, if desired. Yield: frosting for top and sides of 8½″ tube cake.
Mix thoroughly in top of double boiler 2 unbeaten egg whites, 1½ cups sugar, 4 tablespoons cold water, 3 tablespoons light corn sirup and ⅛ teaspoon salt. Set over rapidly boiling water and beat constantly with rotary egg beater until mixture will hold a peak (7 min.). Remove from hot water, add 1 teaspoon vanilla, ½ teaspoon almond extract, and beat until cool and thick enough to spread. Fold in 1 cup mixed candied cherries, citron, and dates, cut very fine, and 1 cup pecans, chopped fine and toasted. Yield: frosting for sides and tops of three 9″ layers.
In a saucepan mix well 2 cups light brown sugar, firmly packed, 1 cup granulated sugar, 2 tablespoons light corn sirup, ¾ cup milk, ¼ cup Homogenized Spry, ¼ cup butter or margarine and ¼ teaspoon salt. Bring slowly to a full rolling boil, stirring constantly, and boil briskly 2 minutes. (Boil 2½ min. on a rainy or very humid day.) Cool to lukewarm, add 1 teaspoon vanilla, and beat until creamy and thick enough to spread. Yield: frosting for tops and sides of two 9″ layers.
Blend together 1 tablespoon Homogenized Spry, 1 tablespoon butter or margarine, ¾ teaspoon vanilla, and ¼ teaspoon salt. Beat in ½ cup sifted confectioners’ sugar. Add, alternately, 1½ cups sifted confectioners’ sugar and 3 tablespoons scalded light cream, beating well after each addition. Yield: frosting for top and sides of 4″ x 6½″ x 2¾″ loaf.
Frosting Tips
Here are the crowning touches—the simple, easy ways to add glamour to your cakes
Designing and executing a pretty decorative finish for a handsome cake is pure fun—and certainly worth the trouble in the extra pleasure that it gives. Do it when you won’t be disturbed and remember planning is half the battle. If the plan is elaborate, draw it on paper first and then mark the important spots with toothpicks set lightly in place after the cake is frosted. They will serve as guides and insure even spacing.
Be sure cake is thoroughly cold (see inside back cover) before starting to frost. Brush off loose crumbs and trim off over-browned or ragged edges. Have decorations ready to use.
For layer cakes: Turn the bottom layer from the rack onto the cake plate, bottom side up, and spread some of the frosting with a spatula evenly over the surface. Top it with the second layer, bottom side down, with edges even. Frost sides of cake first, using light up-and-down strokes and bringing the frosting up and just over the top rim of the cake. Pile the remaining frosting on top and spread out to rim, making graceful swirls or soft ridges according to the type of frosting. With a seven-minute frosting, attractive little peaks can be made by lifting the frosting gently with a spatula. For certain types of decoration, like lettering, a smooth frosted top is best. Avoid “puttering” with frosting, as overworking ruins its appearance.
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For tube or loaf cake: Place cake top or bottom side up, as preferred. Frost sides, then top, following suggestions for frosting layer cakes.
For decorating, use good-to-eat ingredients, chosen to go with the cake in color, texture, and character. Let the decorations be simple but artistic and effective. For example, the ingredients commonly found in the kitchen cupboard make beautiful decorations when used correctly.
Coconut—For an all-over sprinkle of coconut, use the canned moist shredded coconut with long glistening white shreds. Pat it on while the frosting is still soft. To tint, add a few drops of food coloring, then rub between the palms of the hands to color it evenly. For a rainbow effect, tint separate lots of coconut pink, green, yellow, and violet, and then mix them. To tint and flavor, rub 1 cup coconut with 8 fine-cut maraschino cherries or with the grated rind of 1 orange. For some cakes, golden toasted coconut is effective.
To toast coconut, spread a thin layer in a shallow pan, toast in moderate oven (350°F.) until a delicate brown, stirring often to toast evenly.
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{decorated cake frosting}
Chocolate—Striking effects can be obtained on a frosted cake with melted chocolate (see directions for Chocolate Rapture Cake, p. 1). For decorative dribbles or lettering, melt together over hot water ½ oz. unsweetened chocolate and ½ teaspoon Spry. Cool before using. For enough chocolate to cover the entire top of the cake and let it drip down the sides in interesting icicle formations, double these quantities. Melted chocolate can also be used for lettering as in “Happy Birthday” treatment. White frostings or delicately tinted pink or green mint frostings are especially pretty with melted chocolate decorations. Halloween black cats or witches for the top of a frosted cake can be made as follows: Draw or trace an outline of the desired shape on waxed paper, fill in the outline with melted chocolate. Put in refrigerator to harden, loosen from paper, and place on cake. Make other designs similarly.
{decorated cake frosting}
A lacy filigree effect can be made on a white-frosted cake as follows: Melt ½ oz. chocolate with ½ teaspoon Spry. Mark 5 circles around top of cake and pour in chocolate. With a pointed knife, make 8 evenly spaced strokes toward the edge of the cake, then between them make 8 upward strokes toward the center, to get web effect (see illustration).
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Thin curls or shavings of sweetened or unsweetened chocolate make interesting decoration. They can be made with a vegetable peeler or a sharp knife. Semisweet chocolate bits can be used as push-ins on a soft frosting to form letters or designs.
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Nuts—Use perfect walnut or pecan halves for making interesting patterns on frosted cakes, pressing them in while the frosting is soft. Nuts can be tipped or tilted into frosting with artistic effect. For making nut borders, lines, or designs, cut the nuts in pieces; do not chop the nuts as this makes unattractive “dust.” Brazil nuts can be “curled” by softening them first in hot water, then cutting in very thin slices or “curls.” Blanched almonds can be used for 15 making patterns; sprinkles of toasted slivered almonds are attractive on beige-colored frostings. Sprinkling the sides of the cake with chopped nuts gives an attractive finish.
{decorated cake frosting}
Fruits and Peels—Fruits (canned, candied, dried, or fresh) can be used endlessly. Maraschino cherries are especially good for Valentine, holiday, or party cakes. Cherry halves can be cut to resemble hearts or flowers, then placed around the rim of a frosted cake. Lengthwise cherry slices can be arranged to form attractive poinsettias.
Pineapple can be tinted with food coloring, or cut up and arranged in simple patterns with green citron; crushed pineapple, citron, and orange peel can be used to make an unusual “flower lei” (p. 9). At Christmastime, charming holly wreaths and Christmas trees can be fashioned on frosted cakes with bits of red and green cherries and green citron. Citron can be colored bright green with green coloring. Streamers of fine-cut dates, figs, or raisins are pretty on some frosted cakes, or definite patterns can be made with larger pieces if preferred.
{decorated cake frosting}
Candies—Sprinkles of silver or gold dragées are beautiful on cakes with fluffy white or pastel frostings. Dragées can be used to outline interlocking hearts for a bridal shower, or to spell out “Happy Birthday.” Gumdrops, cut in small pieces, can be sprinkled on a white frosted cake for sparkling color, or arranged to outline a pattern like a green shamrock for St. Patrick’s Day.
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Lollipops, canes, all-day-suckers, or stick candy can be crushed and used as gay color on the frosted sides and for lettering on top of the cake. Contrasting colors are pretty.
{decorated cake frosting}
Those round flat orange patties can be used as jack-o’-lanterns by making little faces on them with melted chocolate and arranging them on a chocolate frosted cake for Halloween. Chocolate candy animals standing lightly on frosted cupcakes delight the children.
Tiny colored sugar flowers can be bought in the 5-and-10 cent store and these are pretty arranged on cakes with fluffy white or pastel frostings. For “extra-special” cakes you can buy candied violets or rose petals to make wreaths of dainty flowers on a frosted cake.
You’ve probably had thoughts of your own as you were reading—of other materials and other ways to use them. Go to it! Experimenting is half the fun. Happy decorating!
These call for special tools, “boughten” or homemade, and special frostings. Cake-decorating sets, consisting of a bag or “gun” and assorted tubes can be purchased in housewares departments. They can be used for making flowers, designs, or lettering on special-occasion cakes.
If you haven’t a tube set, a paper cone for decorating can be easily made. Just cut a 6” square of waxed paper and roll it into a cone. Spoon in the frosting, filling the cone not more than half full. Fold down the top edges and cut off the tip at the bottom to make a tiny opening for the frosting to come through. Then take the cone in left hand, and grasp its top with right hand, bringing thumb down to about the center. Pressing down with the thumb forces the frosting down to the tip of the cone and out through the hole, while your hand directs the movement of the cone. With a little practice, lovely effects can be obtained.
The best frosting for this purpose is Ornamental Frosting because it is very stiff, squeezes out ideally, and sets up firm on the cake.
Make a waxed paper cone for each color icing you plan to use (see instructions above).
(To use in cake-decorating set or paper cone)
2¼ cups confectioners’ sugar
⅓ teaspoon cream of tartar
2 egg whites, unbeaten
⅓ teaspoon vanilla
Sift sugar and cream of tartar through very fine sieve.... Add egg whites and mix with slotted spoon or wire whip.... Continue to mix for 3-4 min.... Add vanilla.... Beat 8-20 min. longer with spoon or 3-4 min. on mixer at high speed.... Frosting should be so stiff that a sharp ridge is held when the tip of a knife is drawn through.... Frosting may be tinted with a few drops of food coloring, if desired.... Yield: 1½ cups.
Prepare cake pans for baking by rubbing them with Spry Pan-coat.
Mix ...½ cup Homogenized Spry ¼ cup all-purpose flour
Use ...for “greasing” cake pans, baking sheets, etc. Gives even, brown crust—prevents sticking.
Store ...Pan-coat in covered dish in cupboard for handy use—can be made ahead and stored till wanted. Need not be refrigerated.
The cake recipes in this booklet specify a baking range in minutes within which the cake should finish baking and be “done.” However, before removing the cake from the oven, test it for doneness by touching the top of the cake in the center lightly with finger. If the cake springs back leaving no impression, the cake is done. Also, insert a toothpick or wire cake tester in the center, and if it comes out clean, the cake is done. If any dough adheres to the tester, longer baking is needed.
Cakes come out of pans readily with Spry Pan-coat (p. 16) and proper cooling.
When cake has finished baking, remove it from the oven and put it on a wire cake rack, in the pan. This permits circulation of air around it and insures even cooling. Let it stand 10-15 min. Then gently loosen the cake from the sides of the pan with a spatula or knife, working carefully to avoid breaking edge. Place another rack on top of the pan, turn over, and lift off the pan. Then turn cake right side up on rack to finish cooling. When the cake is thoroughly cold, it is ready to be frosted. For frosting recipes and frosting suggestions, see pp. 11-16.
Dip your spoon into Homogenized Spry—see how much lighter and fluffier it is than other shortenings—how easy to work with. It’s pre-creamed, easier to blend with dry ingredients. And Spry is the only kind of shortening that is specially made to mix with the liquids your cake recipes call for. So you can see why Spry, with this special blending-action, makes any cake a better cake. You can count on it every time—you’ll bake a better cake, be a better cook, with Homogenized Spry.
