CAKE is classified as, cakes without butter, example : sponge cake, angel food cake ; cakes with butter : pound cake, cup cake.

In making cake use only the best of material.

Have all utensils ready, an earthen bowl, with a wooden spoon for mixing, a half pint measuring cup for measuring, a dover beater for the egg yolks, a wire egg whip for the whites, a flour sifter for dry ingredients.

The pan should be greased, using cold lard, dusted over afterwards with flour. Never grease pans used to bake sponge or angel food cake. Large loaf cakes or fruit cakes should be baked in pans lined with greased paper.

The oven should be ready.

The tests are : If a piece of white paper turns a deep yellow in five minutes the oven is right for butter cakes ; if it turns a light yellow in five minutes it is ready for sponge cake.
All measures are used level. Dry ingredients should be sifted before measuring. Sift flour and baking powder after measuring two or three times before using.

Method of Mixing :

1st Sponge Cake : Separate the yolks from the whites, beat the yolks until thick, add sugar gradually, continue beating, add flavoring. Beat whites until stiff and dry
and add to the first mixture. Mix and sift the flour with the salt and cut and fold in at the last. Do not stir after the flour is folded in.

2nd For Cake with Butter : Have the bowl slightly warm, measure butter into it and beat butter until creamy, add sugar slowly, the yolks well beaten, flavoring. Mix and sift the flour and baking powder and add to the mixture, alternating with the milk ; fold in the egg whites beaten very stiff. Do not stir after the whites are added.

Time for Baking :

The time for baking is divided into quarters 1, should rise and not brown; 2, continue to rise and brown in spots ; 3, light brown ; 4, deeper brown and shrink from pan. Thin cakes need a hotter oven than the loaves and should bake in ten minutes; sheets of cake, in from fifteen to thirty minutes; loaves, from thirty to sixty minutes ; fruit cake, two to four hours.

To Remove Cake from Pans :

Invert pans as soon as taken from the oven onto a wire netting. If cake sticks to the pan turn upside down and put a damp cloth over the bottom for a few

To Frost Cake :

When cooked frostings are used the cake may be spread when hot or cold. When uncooked frostings are used it is best to have the cake rather warm.

Sponge Cake, No. 1

6 eggs
1 cup granulated sugar
1 cup Gold Medal flour
1/4  teaspoon salt
Grated rind and juice of 1 lemon

Sift the flour and salt ; beat the eggs separately, add the sugar slowly to the beaten yolks, add lemon juice and rind, add the whites beaten very stiff, fold in the flour. Bake in rather deep tin for about fifty minutes. Do not open the oven door for the first fifteen minutes, at the end of that time it should begin to rise, at the end of the next fifteen minutes it should double its bulk, by the end of the next twenty it should be sufficiently browned and baked through.

Sponge Cake, No. 2

3 eggs
1 1/2 cups sugar
1/2 cup cold water
2 cups Gold Medal flour
2 teaspoons baking powder
1/4  teaspoon salt
The grated rind of half a lemon

For mixing, follow directions as given for Sponge Cake No. 1. Bake thirty to forty minutes in a moderate oven.

Jelly Roll

1 cup sugar
1 cup Gold Medal flour
1 1/2 teaspoons baking powder
3 eggs
6 tablespoons of hot water

Mix and sift the dry ingredients, stir in eggs well beaten, add the hot water, beat the batter well, pour into a smooth, well greased pan. The batter should be put one-fourth of an inch deep, for if thicker the cake will not roll nicely. Bake slowly. When done turn the cake onto a sheet of brown paper, well dusted with powdered sugar. Beat the jelly with a fork and spread on the cake. With a sharp knife trim off all crusty edges, roll it up by lifting one side of the paper. The cake will break, ‘if allowed to cool before rolling. To keep the roll perfectly round, roll it up in a cloth until cool.

Children’s Sponge

1 1/2 cups Gold Medal flour
2 teaspoons baking powder
1 cup sugar
2 eggs
Milk or cream

Break the eggs into a cup and fill with milk or cream. Mix and sift dry ingredients, combine with the milk and egg, beat all together for five minutes. Bake ten minutes in muffin pans.

Graham Sponge Cake

Use either Sponge Cake No. 1 or 2, substituting graham meal for flour, making the measure round instead of level.

Sunshine Cake

11 egg whites
6 egg yolks
1 teaspoon cream of tartar
1 1/2 cups sifted granulated sugar
1 cup Gold Medal flour
1 teaspoon orange extract

Beat whites till stiff and flaky, then whisk in one-half the sugar, beat yolks very light ; add flavor and one-half the sugar. Combine yolks and white mixture, then fold in the flour and cream of tartar sifted together. Bake fifty to sixty minutes in a slow oven, using angel cake pan.

Angel Cake

11 egg whites
1 1/2 cups sugar
1 cup Gold Medal flour
1 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla

Beat whites of eggs until frothy, add cream of tartar and continue beating till eggs are stiff. Then sift in the sugar gradually, fold in the flour mixed with salt and sifted four times. Add
the flavoring. Bake forty-five to fifty minutes in angel cake pan. Never try to take out, but stand upside down till it drops of itself.

Cup Cake

1 cup butter
2 cups sugar
3 1/2 cups Gold Medal flour
1 cup milk
4 eggs
3 teaspoons baking powder

Put together according to general directions, bake in two brick loaves or one large one. Using but half a cup of butter and a scant measure of sugar makes a plain cup cake that is useful for layer. A heaping tablespoon of yellow ginger makes this cake a most delicious ginger bread. Omit the milk and add enough Gold Medal flour to roll out and it can be baked as jumbles, or
with half the milk and flour to roll out, as cookies.

White Cup Cake

Same as above, using 8 egg whites instead of four whole eggs. The yolks of 6 eggs with 1 whole one makes an excellent gold cake.

Delicate Cake

1/2 cup cup butter
1 1/2 cups sugar
2 cups Gold Medal flour
1/2 cup milk
4 eggs (whites only)
1 teaspoon baking powder
Almond, vanilla or lemon extract for flavoring.

Makes one sheet.


Orange Cake, No. 1

2 cups sugar
1/2 cup butter
2 cups Gold Medal flour
2 teaspoons baking powder
5 egg yolks
4 egg whites
Grated rind of 1 orange
1/2 cup orange juice

Filling and Frosting :

White of 1 egg beaten stiff, add alternately powdered sugar and orange juice until the juice of 1 large orange and 1/2 lemon has been used. It will take from 1 1/2 to 2 cups sugar.

Orange Cake, No. 2

Two eggs, 1 cup of sugar, 1 tablespoon melted butter, 1/2 cup of milk, 1 1/2 cups of Gold Medal flour, 2 teaspoons baking powder, 1 tablespoon of orange juice, 1 teaspoon grated rind, mix in
order given and bake in square pan, split and fill with orange cream.

Orange Cream :

Put into a cup the rind of 1/2 and the juice of 1 orange, 1 tablespoon of lemon juice, and fill with hot water. Strain and put on to boil, add 1 tablespoon corn starch, wet with cold water and cook ten minutes, being careful not to scorch. Beat yolk of 1 egg with 2 heaping teaspoons sugar, add to the mixture with 1 teaspoon butter, let cook until the butter is dissolved and cool. Fill the cake with cream and frost with orange icing.

Lemon Cake

Is made by the above recipe, using lemon instead of orange.

Pineapple Cake, No. 1

Same recipe, using pineapple juice and pulp instead of orange, and frosting the top and sides with Five Minute Frosting.

Pineapple Cake, No. 2

1 cup sugar
1 cup butter
3 egg yolks
2 cups Gold Medal flour
2 teaspoons baking powder
2 tablespoons pineapple juice

Cream the butter and the sugar, add the well-beaten yolks and the flour sifted with baking powder. Add the flavoring, and bake in three jelly cake tins. Two tablespoons of water and 1/4 teaspoon mace with 1/2 teaspoon vanilla may be substituted for the pineapple juice.

Filling :

Boil 2 cups sugar with 2/3 cup cream for ten minutes. Take from the fire and beat till thick and smooth. To 1/3 of this add 1 cup grated pineapple to spread between the layers. To the remaining 2/3 add enough pineapple juice to make it spread smoothly for an icing.

Ashland Cake

1/2 cup butter
1 cup sugar
4 eggs, whites
10 drops lemon extract
1/2 cup milk
1 cup Gold Medal flour
1/2 cup corn starch
1 teaspoon baking powder
Bake in two deep jelly cake tins

Filling :

Two cups granulated sugar, 1/4 cup of boiling water. Boil till it will spin, then pour slowly boiling hot on the wellbeaten whites of 2 eggs, beating all the time. Beat till thick enough not to run, then add 1/2 teaspoon citric acid (powdered), 1 teaspoon each of lemon and vanilla, spread between the layers and over the cake, or, ice with maple fondant.


1 cup butter
1 cup sugar
1 1/2 cups corn starch
1/2 cup Gold Medal flour
2 teaspoons baking powder
6 eggs
1 teaspoon vanilla

Cream the butter, add the sugar gradually ; separate the eggs, beat the whites until stiff, beat the yolks and add them to the whites, then to the butter and sugar. Sift the dry ingredients and add gradually to the other mixture. Add flavoring. Bake in patty pans fifteen minutes.

Quisset Cake

One-half cup butter rubbed to a cream with 1 1/2 cups sugar add yolks of 3 eggs well beaten with 2 tablespoons of milk 2 cups Gold Medal flour in which has been sifted 2 level teaspoons baking powder, 1/2 cup milk, 6 tablespoons chocolate melted over hot water, and lastly 3 whites of eggs. Bake in two narrow loaves.


2 cups granulated sugar, 3/4 cup milk, 1 ounce butter. Boil fifteen minutes, beat till thick, spread while warm. Is best after the third day.

One-Egg Cake

One-half cup butter, 1 cup of sugar, 1 egg, 2 cups of Gold Medal flour, 1 cup of sweet milk, 3 teaspoons baking powder. Mix as directed and bake in a hot oven.

Pound Cake, No. 1

Wash and dry 1/2 pound of butter. Beat until it is quite creamy, then add 1/2, pound of sugar. Beat it until it is like the lightest and whitest hard sauce, then add 1 egg, beat until it is quite
incorporated, then add another and beat again, and so on until 5 eggs are used. Take great care that each egg is completely incorporated before the next is added ; this requires from three to five minutes’ beating between each egg, according as your strokes are vigorous or slow, and on sufficient beating the success of the cake depends.

When eggs, sugar and butter look like thick yellow cream, add gradually a small sherry-glass of wine or brandy and 1/2 wine glass of rose water. Mix well together, then sift to the ingredients 1/2 pound of Gold Medal flour, well dried, and very slightly warmed, to which ‘., saltspoon of salt has been added. Line a round cake pan with upright sides with buttered paper, neatly fitted, and pour the batter into it, and sift powdered sugar over the surface. Bake this cake one hour and a half in a very slow oven. It should have a cardboard cover laid on the top for the first hour, which may then be removed and the cake allowed to brown slowly. In turning, be very careful not to shake or jar it.

Pound Cake, No. 2

1 lb. sugar
1 lb. butter
14 oz. Gold Medal flour
1/2 teaspoon salt
10 eggs
1 lemon, grated rind and
1/2 the juice, if large

Soda the size of a pea, dissolved in 1 tablespoon of cold water. Beat eggs separately and very thoroughly, adding whites last, folding them in carefully. Citron or other fruit may be added, making yellow fruit cake.

White Pound Cake

1 lb. Gold Medal flour
1 lb. sugar
3/4 lb. butter
Whites of 16 eggs
Flavor to taste

In mixing, follow directions as given under Pound Cake No. 1.

Emma’s Wedding Cake

1 lb. Gold Medal flour
1 lb. butter
1 lb. citron
1 1/4 lb. dark brown sugar
1 lb. lemon and orange peel (1/2 lb. each)
2 lbs. currants
6 lbs. raisins
3 tablespoons cinnamon
2 tablespoons mace
2 tablespoons nutmeg
1 tablespoon ginger
1 tablespoon allspice
1 dessert spoon of cloves
1 cup molasses
1 pint brandy
12 eggs

Bake slowly until a straw will come out clean. This is a very delicious cake and will keep indefinitely.

Election Cake

4 lbs. or 12 4/5 cups Gold Medal Flour
3 lbs. or 6 cups sugar
2 lbs. or 4 cups butter
Whites of 6 eggs
1 1/2 teaspoons salt
4 nutmegs
1 qt. sweet milk
1 1/2 lbs. raisins
1/2 pint home-made yeast
Juice and rind of 2 lemons

Cream the butter and sugar, then divide ; with one-half mix all the flour, milk and yeast; when light add the other half of butter and sugar, eggs, raisins and flavoring. Beat thoroughly; put in pans and let rise till light and bake with great care.

Queen’s Cake

4 cups sugar
4 lbs. raisins
2 lbs. currants
6 2/5 cups Gold Medal flour
1 teaspoon soda
1 cup sweet cream
1 1/2teaspoons salt
8 eggs
1 cup wine
1 cup brandy
3 cups butter
2 nutmegs
1 tablespoon orange peel or marmalade


PDF: Gold Medal Flour Cookbook 1910