Cake Without Chemicals by Mrs. W. W. Wheeler

Review and Herald Publishing Association · Takoma Park Station, Washington, D. C. · Oct 14, 1909

Cake Without Chemicals

By Mrs. W. W. Wheeler

MRS. W. W. WHEELER

THE teachings of the Testimonies and of science agree in their statements that it is not well for us to prepare our food with chemicals. Must we, then, dispense with cake?—Not necessarily. Here is a recipe for one that will be found excellent in the proving (eating), and it is one that can be eaten with a clear conscience as far as chemicals are concerned. Neither can it be classed with rich and therefore unhealthful cakes:—

In the morning before kneading out your bread save out one large cupful of the thin sponge. Break three eggs into a bowl. If you wish, save either one white or one yolk to use afterward in the filling. Beat the eggs light, and then add slowly one cup of sugar, continuing the beating. Add five tablespoonfuls of olive oil. Now with a spoon stir in the cup of bread sponge. Carefully fold in two-thirds cup of sifted flour. Oil three pie-plates, and divide the dough equally into each. Let stand for two or three hours where it will not be too warm. It may appear to rise but little, but it will come out all right; the standing is necessary. Bake in an oven of even heat, the same as for any cake. The reserved white makes a good filling when beaten stiff, with one table spoonful of sugar and two of thick, sweet cream added to it. Beat very little after adding the cream. Flavor to your taste. If you saved the yolk, make a cream sauce for the filling.

You will have better success if you use magic or compressed yeast.

Ambato, Ecuador.