Preparation: Beat the sugar, butter and eggs together until smooth; add the remaining ingredients. Bake in three layers and put together with white frosting. No. 109—WHIPPED CREAM CAKE. Make a good sponge cake dough (see No. 29). and omit the chocolate. Filling. 1 pint whipped, sweet cream 1 pound blanched, chopped almonds Vanilla Sugar Preparation: After the layers are baked, beat the cream stiff, add sugar, vanilla and almonds; sweeten the cream and spread between the layers and on top. This is the queen of all cakes. No. 110—WALNUT CAKE. 1 lb. walnuts (leave out 14 halves for the top) 1 cup powdered sugar ¾ cup crackers (rolled fine) 8 eggs 1 tsp. baking powder 1 cup powdered sugar Filling. 2 cups milk Corn starch to thicken ½ cup sugar Vanilla Yolks of 2 eggs Preparation: Cream the yolks of eggs and the sugar; add the beaten whites of the eggs; mix the rolled crackers, finely chopped nuts and baking powder and add. Bake in three layers in a slow oven. Stir powdered sugar with a little water, spread on top of cake and put on the walnut halves. No. 111—ANGEL CAKE. 1 scant cup flour 1 scant cup sugar 1 tsp. baking powder 1 cup walnuts (cut) 1 cup dates (cut) 4 eggs Preparation: Cream the eggs separately, add sugar, walnuts, dates, baking powder and flour. Bake in a buttered pan. CHAPTER 20. FILLINGS AND FROSTINGS FOR CAKES. No. 1—VANILLA FILLING. ½ cup of sweet cream 3 eggs 1½ tsps. of vanilla 4 tbsps. of sugar The preparation of the vanilla filling is the same as given in Chapter 19, No. 29, Layer Cake with Chocolate. No. 2—NUT FILLING No. 1. 1 tsp. of butter ½ cup of milk 2 tbsps. of flour 1 cup of sugar ½ cup of chopped nuts 1 egg Preparation: The ingredients, excepting the white of egg, are all mixed well. The mixture is cooked one minute, stirring constantly, then cooled and the beaten white of egg mixed in. No. 3—RAISIN FILLING. 1 cup of sugar ¼ cup of water 1 cup of seedless chopped raisins 1 white of egg Preparation: Water and sugar are stirred well, then boiled for one minute and taken from the stove. The raisins and beaten white of egg are mixed in and the filling spread on the cake, while still warm. No. 4—NUT FILLING No. 2. 1 cup of sugar 1 cup of finely chopped nuts 1 cup of sour cream Preparation: The ingredients are mixed and cooked for several minutes, stirring constantly. No. 5—ALMOND FILLING. 2½ tbsps. of sugar 1 tbsp. of water ½ tsp. of vanilla 1 cup of blanched, ground almonds Whipped cream, to taste Preparation: The sugar, water and vanilla are boiled 1 minute and spread on the cake while warm. The almonds are strewn on immediately, then cover with the sweetened whipped cream. No. 6—LEMON FILLING. ½ cup of milk 4 tbsps. of sugar 1 tsp. of lemon extract 2 eggs 1 tsp. of flour Preparation: This is given in Chapter 19, No. 33, Sponge Cake. No. 7—WALNUT FILLING.