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A few varieties of cake are made light by means of yeast instead of being leavened with eggs or chemical leavening agents. These cakes are, of course, similar to bread in many respects, but they are sweeter and richer than bread and contain eggs. For this reason they are not economical mixtures and should not be made if economy must be practiced. Because of the sugar, butter, and eggs used in them, the action of the yeast is slow; consequently, the processes involved in making these mixtures are neither short nor simple. Often, after they have been baked in a mold, the center is removed and the shells are then filled with different mixtures to make a variety of desserts.
BRIOCHE

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1 c. milk
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1-1/2 yeast cakes
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1/2 c. sugar
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2/3 c. butter
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4-1/2 c. flour
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3 egg yolks
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3 whole eggs
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1/2 tsp. lemon extract
Scald the milk, cool until lukewarm, and then add the yeast cakes. When they are thoroughly dissolved, add the sugar, the butter, which has been softened but not melted, and half of the flour. Add the egg yolks and beat with the hands. Add the eggs one at a time and when all have been beaten in thoroughly, continue to add more flour. After all of the flour and also the lemon extract have been added and the mixture is of a consistency to knead, allow it to rise for 6 hours. Punch down and place in the ice box or some other cool place overnight. In the morning, the mixture will be ready to bake in whatever shape is desirable. The four recipes that follow show various ways in which the brioche may be used to make attractive as well as appetizing desserts.

COFFEE CAKES

Roll the brioche mixture into a long rectangular piece about 1/4 inch thick. Spread with softened butter, fold one-third of the side over the center and the opposite side on top of that, making three layers. Cut this into strips about 3/4 inch wide, cover, and let rise. When light, twist the ends of each piece in the opposite direction, coil, and bring the ends together on the top of the cake. Let rise in pans for 20 minutes, and bake in a moderate oven for about 20 minutes. Upon removing from the oven, brush with confectioner's sugar moistened with enough water to allow it to spread.