New-York tribune., 1891-05-03
MAKING GOOD CAKE.
SOME WISE SUGGESTIONS.

II has sometimes seemed as IL caIebaking might ~
cassed among the lost arts there so much tougn'
favorless or over-spiced hard cake. When properly
made loafcake should he Of extremely delicate con'
sstency featherke in dencacy, yet possessed OF fns
Havoc 1t is therefore particularly pleasant to watch
the demonstration Dns" in cake baking now being
given in the department the sale Of household goods
at the store of H. ONell, Sixthave. and Twenuethst
The lessons given in loaf cakes and layer cakes OF
various kinds. These baked in Mrs. Van Dusens
new cake moulds by of which all cake Inverted
and cooled like angel cake, and baked without greasng
the pan using paper. Slides are placed at Two
opposite sides Of these pans and extended beyond the
rim so that current of cold air passes under tha
cake as we'll as over it when 1t Is inverted When
thus cooled, by hanging the pan, the cake stretches
out and is lighter. and more tender cake with less
flour can be made. After the cake is cooled the slides
are removed and a fat pallet knife or any other nat
knife Is slid under the cake and IT is lightly lifted ouf
of the pan and forms an even, handsome LOAF
1t Is interesting TO watch these cake bakers, VINO
have brought their business perfection. Angel cake
is always favorte cake, but Ii Is quite likely 10 Do
dry and tough. 1T is very easy,' sald Mrs. van
Dusen Yesterday at her lesson, to make this cake
tough If you use any Of the rapid eggbeaters They
beat the whites Of the eggs till they are tough ana
perfectly worthless for cake anything else. use
any simple whip / can get This four'cent whip Is
excellent 1 am careful to take long, rapid strokes.
and II the eggs are cold and esh they are soon beaten
to a hrm stiff froth Of rather open texture, winch is
the hest for cake use the whites of nine large eggs
or CT ten smaller for good angel cake.
add half a easpoonful Of ceamtartar 10 the whites
of the eggs when they are partly beaten, and theh
finish the beating the cream-tartsr makes them
lighter The next step is 10 add cup and quartec
of oranulated sugar For measuring the sugar use
cuu carefully marked of in quarters ! stir the
sugar with a silver tablespoon very lightly into tha
whites. and add cup of hOuc that has been sfed
four or five times to make 1t light stir the noui
I'm quickly ard carefully, being careful TO fold
n In and not TO stir the cake with the usual circular
motion, which would break down the whites Of tho
eggs I am also careful not TO stir it long, as thas
would be certain to make the cake tough. put tho
cake batter IN the pan, quickly spreading 1t on evenly
on ton and set it at once in the oven, and feel as
certain Of the result as we can OF any human enort
II is always the because do not vary the pro-
cess. I use a teaspoonful Of vanilla TO flavor the
cake or a little bitter almonds. always use pastry
-four cannA make good cake with bread hour
bobph there is considerable difficulty in getting good
nastrv aour In New York and Brooklyn When i use
tobinc powder In cake sft the Hour once, tlen
measure It, and sift the baking powder with II two
or three times to mix It thoroughly. Our gold loaf Is
worry nopular We bake as you see in shallow pans.
To make it use the yolks OF eight eggs, one cup Of
sro.r scant half-cup Of butter, half cup Of sweet
milk and one and half cups OF pastry -four. cream
the butter and sugar. using this narrow wooden
spoon-a spstua, l believe the French cooks call IL
When the butter is well creamed, beat the yolks with
anv natent beater t cannot hurt them), and stir them
in then add the milk and stir hard, still using the
spatula Add the -four and baking powder and stir the
batter hard again. bake all my cake In moderate
oven that will allow the cake TO rise before 1t begins
10 brown After the cake Is risen the heat OF tho
oven should be increased and the cake baked TIL DONE
II the oven Is hot and the cake begins to brown
before IL has risen. put pan Of cold water in the oven
ill the cake has risen. II the water should begin tc
steam before the cake rises, however, replace 1t by
another pan OF cold water We like 10 put boiled
white Icing or one Of chocolate gold cakes. We
make our boiled icing with cup OF granulaed sugar.
five tablespoonfuls Of water and the white OF one egg
Add the water to the sugar. boil 1t over hot fire TIL
il forms long thread from the spoon when spoonful
is lifted up Beat the whites of the stiff Just before
the sugar Is boiled After the sugar Is boiled prop
erly turn II carefully In stream into the beaten
whites and stir the mixture rapidly for thirty seconds
then put In beater and beat the mixture III. creamy
When cooled enough to spread put II on The cake 10
make a chocolate dressing stir half cup OF scraDe4
chocolate into this boiled icing when II Is hot