The Algona Upper Des Moines from Algona, Iowa on April 13, 1961 · Page 13
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The Algona Upper Des Moines from Algona, Iowa · Page 13

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Location:
Algona, Iowa
Issue Date:
Thursday, April 13, 1961
Page:
Page 13
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Handsome ICE CREAM TV CAKE ROLL 15x 10 inch pan (jelly roll pan) 8-10 servings 375° oven, preheated 13-15 minutes * cup sugar Jf teaspoon baking powder 4 egg yolks 4 egg whites 1 teaspoon vanilla X teaspoon salt * cup flour, sifted Confectioners' sugar 1 quart ice cream Beat egg yolks until light and lemon-colored. Add sugar and vanilla and mix well. Sift the flour and baking powder together, and add them slowly to the egg mixture, beating until it is smooth. Add salt to the egg whites and beat until stiff but not dry. Fold them lightly into the cake batter. Butter the bottom of a 10 x 15 inch jelly roll pan. Line it with wax paper that also has been well buttered. Spread the dough in it and bake in a 375° oven about 13 minutes. Turn out onto a long, clean tea towel or cloth that has been sprinkled evenly with confectioners' sugar. Remove waxed paper from bottom of cake. If edges are brown and crisp, trim them off. Roll cake up in towel. The towel, rolled along with the cake, will keep it from sticking together while cooling. Let stand until cool. Then carefully unroll and spread, with softened ice cream. Roll up again and freeze until firm. Just before serving time remove it from the freezer and frost it with meringue. Then put it on a wooden board and place in a 450° preheated oven for about 3 minutes, or until meringue is lightly browned. Cut and serve immediately. MERINGUE 4 egg whites % cup sugar % teaspoon salt Few drops food coloring Have the egg whites at room temperature. Add the salt and beat until frothy. Then add the sugar, two tablespoons at a time and beat until the mixture becomes shiny and stiff. Add a few drops of food coloring and blend thoroughly. pice ©hiffbn Did you ever see such a superfine texture? And just wait until you taste the spicy-sweet flavor of this light-as-a-feather beauty! It's simply out of this world! Cakes, pies, cookies, breads, biscuits—they all turn out special every tune when you bake with RobinHopd Flour. You see, Robin Hood is milted from a variety of high protein wheats, to be the best flour for all your baking. Its High Protein Richness gives you better baking — better nutrition, too. Get Robin Hood at your grocer's today! Try Rita Martin's ROBIN HOOD spice chiffon cake 2 cups siftod ROBIN HOOD All-Purpose Flour cupc sugar .3 t*p. baking powder 1 tip. salt 1 tsp. cinnamon 5 egg yelks V* tsp. nutmeg % cup water '/a t*P> allspice Yt tsp. cloves Vx cup salad oil 2 tsp. vanilla 1 cup (7-8) egg white* Vl tsp. cream of tartar SIFT. ... dry ingredients together into bowl ADD ... salad oil. egg yolks, water and vanilla in order listed. BEAT ... 2 minutes in electric mixer or by hand (150strokes per minute) until satin smooth. BEAT ... egg whites in large bowl until foamy. Add cream of tartar and beat until very stiff peaks are formed. FOLD ... egg yolk batter into egg whites very carefully using a rubber scraper. POUR. . . into ungreased 10-inch tube pan. BAKE ... at 325° for 55 minutes, then at 350° for 10 minutes more. INVERT. . pan on funnel to cool Frost with a butter cream icing, or as desired. Robin Hood. Flour A Product of IntwiMrtioiMl Milling Company

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