Here is page 22 from the vintage cookbook “Kate Smith chooses her 55 Favorite Ann Pillsbury CAKE RECIPES”. This was published in 1952 by Pillsbury Mills, Inc. Kate Smith was a popular singer and radio personality with a career that began in the 1930s.

You can view all the pages in this cookbook by visiting this category: 55 Favorite Cake Recipes: Kate Smith, just click a page title to view that section. There is a scan of the page included below, you can click the image to view a larger copy.

White Magic Cake

Eight or nine-inch layers (or a loaf cake) can be made from this extra-special four-egg-white cake made by the “cream the shortening, add the sugar” method. You can vary it with the frosting you use.

BAKE at 350° F. for 30 to 35 minutes.
MAKES two 8 or 9-inch round layers or 13x9x2 or 12x8x2-inch cake.
All ingredients should be at room temperature.

Sift together . . . 2 1/4 cups sifted Pillsbury Sno Sheen Cake Flour
2 1/2 teaspoons double-acting baking powder
1 teaspoon salt

Beat . . . 4 large egg whites (1/2 cup) until stiff but not dry; gradually add
1/3 cup sugar. Continue beating until mixture stands in shiny, heavy points.

Cream . . . 1/2 cup shortening; add gradually
1 cup sugar, creaming well.

Combine . . . 7/8 cup milk (1 cup minus 2 tablespoons) and
1 teaspoon vanilla; add alternately with dry ingredients to creamed mixture, beginning and ending with dry ingredients. Blend thoroughly after each addition. (With electric mixer use low speed.)

Fold . . . in the beaten egg whites, gently but thoroughly.

Pour . . . into two well-greased and lightly floured 8 or 9-inch round layer pans, at least 1 1/4 inches deep.*

Bake . . . in moderate (350° F.) 30 to 35 minutes.
Cool and frost as desired.

*If desired, cake may be baked in 13x9x2 or 12x8x2-inch pan at 350° F. for 35 to 45 minutes.

Here is page 21 from the vintage cookbook “Kate Smith chooses her 55 Favorite Ann Pillsbury CAKE RECIPES”. This was published in 1952 by Pillsbury Mills, Inc. Kate Smith was a popular singer and radio personality with a career that began in the 1930s.

You can view all the pages in this cookbook by visiting this category: 55 Favorite Cake Recipes: Kate Smith, just click a page title to view that section. There is a scan of the page included below, you can click the image to view a larger copy.

Wishing Ring Cake
Quick-Mix Method

Fill the center of this ring cake with scoops of ice cream and serve it as a complete dessert for luncheons, bridal showers, teas. Pretty as a picture!

BAKE at 350° F. for 35 to 40 minutes. MAKES 9-inch ring cake. All ingredients should be at room temperature.

Sift together . . . 2 cups sifted Pillsbury Sno Sheen Cake Flour
3 teaspoons double-acting baking powder
1 teaspoon salt
1 cup sugar

Add . . . 1/2 cup shortening
3/4 cup milk

Beat . . . for 2 minutes, 300 strokes, until batter is well blended. (With electric mixer blend at low speed, then beat at medium speed for 2 minutes.)

Add . . . 3 egg whites, unbeaten
1 teaspoon vanilla

Beat . . . for 2 minutes.

Pour . . . into well-greased and lightly floured 9-inch ring mold, 3 inches deep, filling mold no more than half full.*

Bake . . . in moderate oven (350° F.) 35 to 40 minutes. Cool and frost with creamy butter frosting, page 46, tinted pale green if desired.

*If there is extra batter, a few small cupcakes may be made.

Here is page 20 from the vintage cookbook “Kate Smith chooses her 55 Favorite Ann Pillsbury CAKE RECIPES”. This was published in 1952 by Pillsbury Mills, Inc. Kate Smith was a popular singer and radio personality with a career that began in the 1930s.

You can view all the pages in this cookbook by visiting this category: 55 Favorite Cake Recipes: Kate Smith, just click a page title to view that section. There is a scan of the page included below, you can click the image to view a larger copy.

Lady Baltimore Cake
Quick-Mix Method

Rich, fruit-nut Lady Baltimore filling and frosting decorate this queenly three-egg-white cake. Blend shreds of coconut right into the batter, for a change, to give you a rich, chewy treat.

BAKE at 350° F. for 25 to 30 minutes.
MAKES two 8-inch round layers.
All ingredients should be at room temperature.

Sift together . . . 2 cups sifted Pillsbury Sno Sheen Cake Flour
2 1/2 teaspoons double-acting baking powder
1 teaspoon salt
1 1/4 cups sugar

Add . . . 1/2 cup shortening
3/4 cup milk

Beat . . . for 2 minutes, 300 strokes, until batter is well blended. (With electric mixer blend at low speed, then beat at medium speed for 2 minutes.)

Add . . . 1 teaspoon vanilla
3 egg whites, unbeaten

Beat . . . for 2 minutes.

Pour . . . into two well-greased and lightly floured 8-inch round layer pans, at least 1 1/4 inches deep.

Bake . . . in moderate oven (350° F.) 25 to 30 minutes. Cool and frost with Lady Baltimore frosting, page 51.

COCONUT SURPRISE CAKE

Prepare Lady Baltimore Cake, folding in 3/4 cup shredded coconut (chopped slightly if shreds are long) before pouring into pans. Frost with almond frosting, page 51.

Here is page 19 from the vintage cookbook “Kate Smith chooses her 55 Favorite Ann Pillsbury CAKE RECIPES”. This was published in 1952 by Pillsbury Mills, Inc. Kate Smith was a popular singer and radio personality with a career that began in the 1930s.

You can view all the pages in this cookbook by visiting this category: 55 Favorite Cake Recipes: Kate Smith, just click a page title to view that section. There is a scan of the page included below, you can click the image to view a larger copy.

Sno White Cake
Quick-Mix Method

This four-egg-white cake is one of our basic recipes. Bake it in layers and frost with pretty fluffy frosting. For special occasions try the Lime Delight variation or Birthday Cake. You can make a loaf cake, if you like, for family fare.

BAKE at 350° F. for 25 to 35 minutes.
MAKES two 8 or 9-inch round layers or 12x8x2 or 13x9x2-inch cake.

All ingredients should be at room temperature.

Sift together . . . 2 1/4 cups sifted Pillsbury Sno Sheen Cake Flour
3 1/4 teaspoons double-acting baking powder
1 teaspoon salt
1 1/2 cups sugar

Add . . . 1/2 cup shortening
2/3 cup milk

Beat . . . for 2 minutes, 300 strokes, until batter is well blended. (With electric mixer blend at low speed, then beat at medium speed for 2 minutes.)

Add . . . 1/3 cup milk
1/2 cup egg whites (4 medium), unbeaten
1 teaspoon vanilla

Beat . . . for 2 minutes.

Pour . . . into two well-greased and lightly floured 8 or 9-inch round layer pans, at least 1 1/4 inches deep.*

Bake . . . in moderate oven (350° F.) 25 to 35 minutes. Cool and frost with white mountain frosting, page 53, or speedy fudge frosting, page 49.

*If desired, cake may be baked in 13x9x2 or 12x8x2-inch pan for 35 to 45 minutes.

LIME DELIGHT CAKE

Prepare Sno White Cake as directed above. Spread lime filling, page 55, between layers. Frost with one-egg-white fluffy frosting, page 50. For festive occasions, decorate cake with coconut that has been tinted pale green (see Cake Decorating, page 56).

CANDY STICK BIRTHDAY CAKE

Prepare Sno White Cake as directed above. Fill and frost with peppermint frosting, page 51. Decorate with crushed peppermint stick candy and candles.

Here is page 18 from the vintage cookbook “Kate Smith chooses her 55 Favorite Ann Pillsbury CAKE RECIPES”. This was published in 1952 by Pillsbury Mills, Inc. Kate Smith was a popular singer and radio personality with a career that began in the 1930s.

You can view all the pages in this cookbook by visiting this category: 55 Favorite Cake Recipes: Kate Smith, just click a page title to view that section. There is a scan of the page included below, you can click the image to view a larger copy.

Company’s Coming White Cake
Quick-Mix Method

This generous cake is perfect for a “company” dessert. We suggest a lemon filling, a white frosting, and fluffy coconut on top.

BAKE at 350° F. for 30 to 35 minutes.
MAKES two 8-inch square or two 9-inch round layers.
All ingredients should be at room temperature.

Sift together . . 2 1/2 cups sifted Pillsbury Sno Sheen Cake Flour
4 teaspoons double-acting baking powder
1 teaspoon salt
1 1/2 cups sugar

Add . . . 1/2 cup shortening
3/4 cup milk

Beat . . . for 2 minutes, 300 strokes, until batter is well blended. (With electric mixer blend at low speed, then beat at medium speed for 2 minutes.)

Add . . . 2/3 cup egg whites (5 medium), unbeaten
1/4 cup milk
1 teaspoon vanilla
1/2 teaspoon almond extract

Beat . . . for 2 minutes.

Pour . . . into two well-greased and lightly floured 8-inch square or 9-inch round layer pans.

Bake . . . in moderate oven (350° F.) 30 to 35 minutes. Cool. Spread lemon filling, page 55, between layers; frost with two-egg-white fluffy frosting, page 50. Sprinkle with coconut.

Here are pages 14, 15, 16 and 17 from the vintage cookbook “Kate Smith chooses her 55 Favorite Ann Pillsbury CAKE RECIPES”. This was published in 1952 by Pillsbury Mills, Inc. Kate Smith was a popular singer and radio personality with a career that began in the 1930s.

You can view all the pages in this cookbook by visiting this category: 55 Favorite Cake Recipes: Kate Smith, just click a page title to view that section. There is a scan of the page included below, you can click the image to view a larger copy.

This is the Easy Way to Make a Quick-Mix Shortening Cake

The Quick-Mix Method is a relatively new but very popular way of making light, velvety cakes in a very short time. There’s no creaming of shortening and sugar, no beating of eggs separately; all the ingredients are mixed together in just one bowl. But best of all, Quick-Mix cakes are delicious! Here are our suggestions for Quick-Mix success:

Ingredients should be at room temperature unless otherwise specified in recipe. A high-grade “Quick-Mix” or hydrogenated shortening is recommended–either animal or vegetable. Butter, lard or margarine may also be used–the general rule when using them is to decrease each cup of milk by 2 tablespoons.

Standard-size measuring cups and spoons are a necessity. Dry ingredients are most accurately measured in graduated cups since they can be leveled; liquids are easily measured in glass cups and should be read at eye level. Sift flour before measuring.

Use pan size specified in recipe for best results. Measure diameter of round pans or top inside length and width of rectangular pans–then inside depth. If pan is too small, cake will hump or crack; if too large, cake will be undersized. The following pans are equivalent in size and can generally be used inter-changeably.

Two 8-inch round layer cake pans = 9x9x2-inch square pan, 12x8x2-inch rectangular pan or about 24 cupcakes.

Two 9-inch round layer cake pans = two 8-inch square layer cake pans or 13x9x2-inch rectangular pan.

Beat the batter the full amount of time listed in recipe, 150 strokes per minute. If an electric mixer is used, blend at low speed to avoid spattering, then beat at medium speed (middle of the dial) for length of time given in recipe.

Prepare pans by generously greasing bottom (not sides) and lightly coating with flour.

Batter may be divided by measurement or weight to obtain layers of equal height. Do not fill pans more than half full. Cut through batter several times with spatula to break large air pockets.

Preheat oven. Bake two 8-inch layers on rack centered in oven. For larger cakes, or three layers, stagger pans on two racks so pans do not touch each other or oven walls.

If glass baking pan is used decrease oven temperature 25° F., as glass pans absorb more heat than metal.

Cake is done if it springs back when touched lightly in center or recedes slightly from edge of pan.

Cool cake 10 to 15 minutes on rack before removing from pan. Then run spatula around side of pan to release cake. Turn out on rack to cool, right side up. If cake is cooled on plate or board, it steams, making bottom surface soggy.

Conventional Method Cakes

A few of the cakes in this chapter are made by the conventional method–that is, shortening and sugar are creamed thoroughly, and dry and liquid ingredients are added alternately. Cakes made this way are light and fluffy if you remember these pointers:

Cream shortening and sugar thoroughly–have shortening at room temperature for easy creaming. The sugar should be gradually added to shortening until the mixture is very light and fluffy. An electric mixer can do this very quickly. A wooden spoon is good for creaming by hand.

Add the flour mixture and liquid alternately–beginning with about 1/3 of flour mixture, then about 1/2 of liquid. Beat only until batter is smooth. Add another 1/3 of flour, then balance of milk. Always begin and end with flour. The batter may curdle if liquid is added first. Blend well after each addition, but do not overbeat after liquid and flour have been added.

Here is page 13 from the vintage cookbook “Kate Smith chooses her 55 Favorite Ann Pillsbury CAKE RECIPES”. This was published in 1952 by Pillsbury Mills, Inc. Kate Smith was a popular singer and radio personality with a career that began in the 1930s.

You can view all the pages in this cookbook by visiting this category: 55 Favorite Cake Recipes: Kate Smith, just click a page title to view that section. There is a scan of the page included below, you can click the image to view a larger copy.

Gold and Silver Daffodil Cake

Such a pretty cake! Yellow batter is marbled with white to make a delicate angel-sponge cake combination.

BAKE at 350° F. for 40 to 50 minutes. MAKES 10-inch tube cake.
Egg whites should be at room temperature.

Sift together 1 cup sifted Pillsbury Sno Sheen Cake Flour
three times . . 3/4 cup sifted sugar

Beat . . . 1 1/4 cups egg whites (9 to 11 medium) with
1/4 teaspoon salt and
1 1/2 teaspoons cream of tartar until very foamy.

Sprinkle . . . 3/4 cup additional sugar, 2 tablespoons at a time, over egg whites. Beat well after each addition. Continue beating until stiff, straight peaks form when beater is raised.

Sift in . . . dry ingredients, 2 tablespoons at a time, folding carefully but thoroughly.

Divide . . . batter in half.

Beat . . . 4 egg yolks until thick and lemon colored.

Blend in . . . 3 tablespoons sugar
3 tablespoons Pillsbury Sno Sheen Cake Flour
1/4 teaspoon orange extract. Fold into half of batter.

Blend . . . 1/2 teaspoon vanilla into remaining batter.

Pour . . . yellow and white batters alternately into ungreased 10-inch tube pan.

Bake . . . in moderate oven (350° F.) 40 to 50 minutes. Cool in inverted pan for 1 hour. Serve plain, or frost with quick vanilla icing, page 48.

Here is page 12 from the vintage cookbook “Kate Smith chooses her 55 Favorite Ann Pillsbury CAKE RECIPES”. This was published in 1952 by Pillsbury Mills, Inc. Kate Smith was a popular singer and radio personality with a career that began in the 1930s.

You can view all the pages in this cookbook by visiting this category: 55 Favorite Cake Recipes: Kate Smith, just click a page title to view that section. There is a scan of the page included below, you can click the image to view a larger copy.

Angel Food Swirl

If some people at your table like chocolate cake and some like white, you can please them both with this marble angel food.

BAKE at 325° F. for 50 to 60 minutes. MAKES 9-inch tube cake.
Egg whites should be at room temperature.

Sift together 3/4 cup sifted Pillsbury Sno Sheen Cake Flour
three times . . . 1/2 cup sifted sugar

Beat . . . 1 1/4 cups egg whites (9 to 11 medium) with
1/4 teaspoon salt and
1 1/4 teaspoons cream of tartar until very foamy.

Sprinkle . . . 3/4 cup additional sugar, 2 tablespoons at a time, over egg whites. Beat well after each addition. Continue beating until stiff, straight peaks form when beater is raised.

Add . . . 1 teaspoon vanilla
1/4 teaspoon almond extract

Sift in . . . dry ingredients gradually, folding carefully but thoroughly.

Divide . . . batter in half.

Sift together . . 2 tablespoons Pillsbury Sno Sheen Cake Flour
2 tablespoons sugar; fold into half of batter.

Sift together . . . 3 tablespoons cocoa
2 tablespoons sugar; fold into remaining batter.

Pour . . . light and dark batters alternately into ungreased 9-inch tube pan.

Bake . . in slow oven (325° F.) 50 to 60 minutes.
Cool in inverted pan for 1 hour.