Rose Levy Beranbaum's superb The Cake Bible, now at the Bermuda Library. This definite prize-winner, written by one of America's top bakers, contains more than 200 recipes and 350 drawings of techniques and equipment, and is described "a magic wand for baking the cakes of your dreams''.

It includes easy-to-follow recipes for everything from pancakes to four-tiered wedding cakes; fabulous frostings and fillings to toppings; low cholesterol, sugar and fat cakes, to countless tips for professional results. Exquisitely detailed, The Cake Bible is a "must'' for serious cooks, amateur and professional.

Here's a sampling: GOLDEN ALMOND CAKE (Ingredients at room temperature:) 2 large eggs 2 cup sour cream 1 tsp. almond extract 1 tsp. vanilla 1 2 cups sifted cake flour 1 cup unblanched, sliced almonds, toasted and finely ground 1 cup sugar 1 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 12 tbsps. unsalted, softened butter PRE-HEAT oven to 350 degrees F. Grease and line bottom of one 9-inch x 2-inch pan or one 9-inch springform pan.

In a medium bowl lightly combine eggs, 1 of the sour cream, and almond extract.

In a large mixing bowl combine dry ingredients, mix on low speed for 30 seconds to blend. Add butter and remaining sour cream. Mix on low speed until dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 1 minutes to aerate and develop the cake's structure. Scrape down bowl sides. Gradually add egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down bowl sides.

Transfer batter into prepared pan, smooth surface with a spatula. Bake 35 to 45 minutes or until a wire cake tester inserted in the centre comes out clean and cake springs back when pressed lightly in the centre. The cake should start to shrink from the sides of the pan only after removal from the oven.

Let cake cool in the pan on a rack for 10 minutes. Loosen sides with a small metal spatula, unmould or remove sides of the springform pan. Allow to cool completely before wrapping airtight. Serves 8 to 10.

CHOCOLATE LOVER'S ANGEL FOOD CAKE 1 cup 1 tbsp. (lightly spooned into cup) unsweetened cocoa (Dutch-processed) 1 liquid cup boiling water 2 tsps. vanilla 1 3 cups sugar 1 cup sifted cake flour 1 tsp. salt 16 large egg whites 2 tsps. cream of tartar PRE-HEAT oven to 350 degrees F.

In a medium bowl combine cocoa and boiling water, whisk until smooth. Add vanilla.

In another medium bowl combine 3 cup of the sugar, flour and salt. Whisk to blend.

In a large mixing bowl, beat egg whites until frothy, add cream of tartar and beat until soft peaks form when beaters are raised. Gradually beat in remaining 1 cup sugar. Beat until very stiff peaks form when beaters are slowly raised.

Remove 1 heaping cup of egg whites and place onto cocoa mixture. Dust flour mixture over remaining whites, 1 cup at a time, and fold in quickly but gently. It is not necessary to incorporate every speck until the last addition. A large balloon wire whisk or slotted skimmer also works well.

Whisk together egg white and cocoa mixture and fold into batter until uniform.

Pour into ungreased 10-inch, two-piece tube pan (batter will come to within 3 of an inch from the top). Run a small metal spatula or knife through the batter to prevent air pockets. Bake for 40 minutes or until a cake tester inserted in the centre comes out clean and the cake springs back when lightly pressed. (The centre will rise above the pan while baking and sink slightly when done. The surface will have deep cracks like a souffle).

Invert pan, placing tube opening over the neck of a soda or wine bottle to suspend it well above the counter. Cool cake completely in the pan (this takes about 11 hours). Loosen sides with a long metal spatula, remove centre core of pan. Dislodge bottom and centre core with a metal spatula or thin, sharp knife. (A wire cake tester works well around the core). To keep the sides attractive, press the spatula against the sides of the pan and avoid any up-and-down motion.) Invert onto a serving plate. Wrap airtight. Serves 14.

BERT GREENE'S SPECIAL SPONGE CAKE In this extraordinary recipe, my friend and colleague Bert Greene has come up with some truly original and inventive tricks to create one of the most moist and tender of sponge cakes.

One of the secrets of this cake's exceptional moistness and tenderness is using 1 cup less flour than classic sponge cake and a very high proportion of sugar (almost 1 cup more). For additional volume, Bert applies heat while beating the yolks and uses 3, sometimes even 4, extra egg whites to compensate for structure usually provided by a higher quantity of flour. To ensure that the cake will not collapse during baking, he preheats the empty pans so that the batter starts to expand and set immediately.

2 tbsp. orange juice 2 tsp. orange juice 2 tsp. grated lemon zest 1 tsp. vanilla 1 cup 7 tbsp. superfine sugar 1 cup sifted cake flour 5 large eggs, separated, 3 additional egg whites 1 tsp. cream of tartar PRE-HEAT oven to 350 degrees F.

In a small bowl combine orange juice, lemon zest and vanilla. Remove 2 tablespoons of the sugar and reserve to sprinkle on top of raw batter.

Remove 3 more tablespoons of the sugar, whisk together with the flour.

Rinse a large mixing bowl with hot water and wrap the sides with a hot towel.

(If using a hand mixer, place the bowl in a sink partially filled with hot water).

Beat yolks, gradually adding remaining 1 cup of sugar, on high speed for 5 minutes or until the mixture is very thick and ribbons when dropped from the beaters. Lower speed, gradually add orange juice mixture. Increase to high speed, beat 30 seconds.

Sift flour mixture over yolk mixture without mixing in and set aside. Beat egg whites until foamy, add cream of tartar, continue to beat until soft peaks form when beaters are raised. Gradually beat in the 2 tablespoons of reserved sugar, beating until very stiff peaks form when beaters are raised slowly. Add 1 of the whites to yolk mixture and with a large skimmer or rubber spatula fold until incorporated. Gently fold in the remaining whites in 2 batches.

Pour batter into ungreased 10-inch, two-piece tube pan, pre-heated for at least 5 minutes -- it will be a little more than half full. Sprinkle top evenly with remaining 2 tablespoons of sugar. Bake 35 to 40 minutes or until golden brown and a cake tester comes out clean when inserted in the centre.

Invert pan, placing tube opening over the neck of a soda or wine bottle to suspend it well above the counter. Cool cake completely in the pan (this takes about 1 hour). Loosen sides with a long metal spatula and remove centre core of pan from the sides. (To keep sides attractive, press spatula against pan sides, and avoid any up-and-down motion). Dislodge bottom and centre core with a spatula or thin, sharp knife. (A wire cake tester works well around the core). Invert onto a greased wire rack and reinvert onto a serving plate. Wrap airtight. Serves 8.

PUMPKIN-WALNUT RING (Ingredients at room temperature:) 1 1 cups sifted cake flour 1 tsp. baking soda 1 tsp. cinnamon 1 tsp. nutmeg 1 tsp. ground cloves 1 tsp. salt 1 cup coarsely chopped toasted walnuts 2 large eggs 3 cup light brown sugar, firmly packed 3 liquid ozs. safflower oil 2 tbsp. walnut oil 1 cup fresh or canned, unsweetened pumpkin puree PRE-HEAT oven to 350 degrees F.

In a small bowl combine flour, soda, spices and walnuts, whisk to blend. In a large mixing bowl, beat eggs, sugar and oils for 2 to 3 minutes, or until very smooth. Add pumpkin and beat just until smooth. Add flour mixture and beat until completely moistened.

Scrape batter into greased and floured 6-cup baby Bundt pan or loaf pan, bake 30 to 35 minutes, or until a cake tester inserted in the thickest part of the cake comes out clean. Cool in the pan on a rack for 10 minutes, then unmould onto the rack.

To Store: When completely cool, wrap well in plastic wrap and foil and store at room temperature overnight. Keeps 5 days refrigerated or 3 months frozen.

Flavours blend best when prepared 1 day ahead. Serves 6 to 8.

CHOCOLATE FUDGE CAKE The molasses in the brown sugar gives this cake a distinctive and pleasantly bitter edge. The texture is soft and light yet moist with good chocolate flavour impact and a lingering bittersweet aftertaste.

(Ingredients at room temperature:) 3 cup 3 tbsp. (lightly spooned into a cup) unsweetened cocoa (Dutch processed) 1 1 liquid cups boiling water 3 large eggs 1 1 tsp. vanilla 3 cups sifted cake flour 2 cups (firmly packed) light brown sugar 2 1 tsp. baking powder 3 tsp. baking soda 3 tsp. salt 1 cup unsalted, softened butter PRE-HEAT oven to 350 degrees F.

In a medium bowl, whisk together cocoa and boiling water until smooth. Cool to room temperature.

In another bowl, lightly combine eggs, 1 of the cocoa mixture, and vanilla.

In a large mixing bowl, combine remaining dry ingredients, mix on low speed for 30 seconds. Add butter and remaining cocoa mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 11 minutes to aerate and develop the cake's structure. Scrape down bowl sides. Gradually add egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down bowl sides.

Scrape batter into two 9-inch by 11 -inch cake pans, which have been lined with parchment or wax paper, and then greased again and floured. Smooth surface with a spatula (pans will be about half full). Bake 20 to 30 minutes or until a tester inserted near the centre comes out clean and cake springs back when pressed lightly in the centre. Cakes should start to shrink from pan sides only after removal from oven. Let cakes cool in the pans on racks. To prevent splitting, reinvert so that tops are up, and cool completely before wrapping airtight. Serves 12.

PERFECT POUND CAKE This cake not only has a silky-smooth, dissolving texture similar to famous Sara Lee pound cake but also the incomparable moist, buttery flavour of a home-baked cake. Its excellent keeping qualities make it ideal for slicing ahead.

(Ingredients at room temperature:) 3 tbsp. milk 3 large eggs 11 tsp. vanilla 11 cups sifted cake flour 3 cup sugar 3 tsp. baking powder 1 tsp. salt 13 tbsp. unsalted, softened butter PRE-HEAT oven to 350 degrees F.

In a medium bowl, lightly combine milk, eggs and vanilla.

In a large mixing bowl, combine dry ingredients and mix on low speed for 30 seconds to blend. Add butter and half the egg mixture. Mix on low speed until dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 minute to aerate and develop the cake's structure.

Scrape down bowl sides. Gradually add remaining egg mixture in two batches, beating for 20 seconds after each addition to incorporate ingredients and strengthen the structure. Scrape down bowl sides.

Scrape butter into prepared pan (choose one 8-inch x 4-inch x 21 -inch loaf pan or any 6-cup loaf or fluted tube pan, greased and floured). Smooth surface with a spatula (batter will be almost 1 inch from the top of the 4-cup loaf pan. If your pan is slightly smaller, use any excess batter for cupcakes).

Bake 55 to 65 minutes (35 to 45 in a fluted tube pan) or until a wooden toothpick inserted in the centre comes out clean. Cover loosely with buttered foil after 30 minutes to prevent overbrowning. Cake should start to shrink from pan sides only after removal from oven.

To get an attractive split down the middle of the crust, wait until the natural split is about to develop (about 20 minutes) and then with a lightly greased, sharp knife or single-edged razor blade make a shallow mark about 6 inches long down cake middle. This must be done quickly so that oven door does not remain open very long or the cake will fall. When cake splits, it will open along the mark.

Let cake cool in the pan on a rack for 10 minutes then invert onto a greased wire rack. If baked in a loaf pan, to keep the bottom from splitting, reinvert so that top is up. Cool completely before wrapping airtight. Serves 8.

VARIATIONS : Deluxe Double-Vanilla Pound Cake: Tiny black grains from the vanilla bean offer a round, full flavour and a barely perceptible crunch. Using a vanilla bean along with vanilla extract is a technique that can be applied to any cake or custard sauce. Vanilla bean imparts a deeper, sweeter, more aromatic flavour. By contrast, increasing the extract would add a hint of bitterness.

To make Deluxe Double-Vanilla Pound Cake: You will need 1 vanilla bean (1 bean if it is Tahitian, which is exceptionally aromatic and delicious). With a small, sharp knife split it in half lengthwise. Place it in a small saucepan with the 3 tablespoons of milk and scald. (Small bubbles will start to form around edges). Cover immediately, remove from heat, allow to cool to room temperature. Remove vanilla bean and scrape black grains from its centre into the milk. Add vanilla-infused milk to vanilla extract and eggs and proceed as usual with the recipe.

Lemon Poppy Seed Pound Cake: The fresh, light flavour of lemon blends beautifully with the buttery flavour of pound cake. The lemon syrup tenderises, adds tartness, and helps to keep the cake fresh for a few days longer than usual. Poppy seeds add a delightful crunch. Lemon blossoms and lemon leaves make a lovely and appropriate garnish. To make Lemon Poppy Seed Pound Cake, you will need: 1 tbsp. grated lemon zest, loosely packed 3 tbsp. poppy seeds 1 cup 2 tbsp. sugar 1 cup freshly squeezed lemon juice ADD lemon zest and poppy seeds to dry ingredients and proceed as above.

Shortly before the cake is done, prepare the Lemon Syrup: In a small pan over medium heat, stir sugar and lemon juice until dissolved. As soon as cake comes out of the oven, place the pan on a rack, poke the cake all over with a wire tester, and brush it with half the syrup. Cool in the pan for 10 minutes.

Loosen sides with a spatula and invert onto a greased wire rack. Poke bottom of the cake with the wire tester, brush it with some syrup, and reinvert onto a greased wire rack. Brush the sides with the remaining syrup and allow to cool before wrapping airtight. Store 24 hours before eating to give the syrup a chance to distribute evenly. Syrup will keep cake fresh a few days longer than a cake without syrup.

Note: This cake is very attractive made in individual portions. A 6-cake Bundt-lette pan will bake 6 individual cakelets in about 20 minutes.