The San Francisco call. [volume] (San Francisco [Calif.]) 1895-1913, 1895-04-29
MAKING DELICATE CAKE
Mrs. Ewing Tells Three Hun
dred Ladies How 1t Is
Done.
The Caramel-Coating and FroSting
Art deliberately Ex-
planned.

Mrs. Ewing finished her course of lee.
lures on scientific cooking last Friday
morning. taking as her subject Success in
Cake Making" The CALL of yesterday
gave that portion relating to 'angel cake, u
but as the lecture was deeply interesting,
so far as. cake-making in general goes, the
remainder of the talk of this disciple OF
scientific cookery is given. She said:
We will now take delicate cake, which is the
foundation Tor nut cake or any other cake OF
like nature. take one and half cups OF
sifted graduated sugar, three OF sitted -four,
one of cold water, three teaspoons OF baking
powder, one cup OF butter and one-haH cup of
the whites of eggs. The butter has been stand
ing in the bowl until IL has softened, so l cream
it. using the fork, and stir in gradually one cup
of the sugar. Next put in the water, little
at time. could use milk, but water makes
the cake more delicate. If you want rich
cake however, you could use a third more egg
and butter, leaving, of course, the other pro-
portions the same.
But now begin TO stir in the flour, sitting a
little at the time, and when sift in the last
cupful put the baking powder in the sitter
and let it be distributed with the -four. gen.
orally use one teaspoonful of powder to each
cup of -four. Now, If at this point your batter
seems little stiff, put In spoonful of water.
Ny assistant has been beating the whites
and the other half eupof sugar, and now turn
this into my mixture, stirring ii well with the
hand-beater. The batter is done and / spoon it
into q pan and treat it further, As | did the
angel cake, baking slowly and handling with
care.
Now, to save you the tediousness of waiting
for the baking of different cakes / have here
three cakes, with exactly the same foundation.
One is d nut cake, one has caramel coating
and one is iced. For the nut cake simply chop
up English walnuts and stir in your batter.
When frosting the cake, after it is baked, i'm
bed into the icing or caramel coating half sec
tons of the nut meat as garnish.
For the caramel crust or coating put one cup
of sugar and half cup of hot water into a
saucepan and cook until an amber hue. Then
about three minutes, or until IL candies, then
add piece Of butter about the size OF hens
egg, stir gently while the mixture Is cooking
and until it grains or will pour nicely. Take
your cake, which is supposed to be out of the
oven and cooled, and pour the caramel over it,
Roll your cake, or rather tip it this way and
that in your hands until the crust is smooth
and even.
Now to get this beautiful white frostlug,
which is warranted not to discolor with age
or in any way behave itself unseemly, take one
cup of xxx confecdoner's sugar and one
fourth of a cup of whites of egg. A bowl is
preferred to a platter in the beating, as the
beating does not need to spread over so great q
watery, but keep on until il thickens, and
when you let it drop from the fork and it piles
up in the bowl then it is right for pouring.
There you have the whole art OF making
delicate cake with its coating or frosting. OF
course you may flavor it if you desire, and be
careful TO put the frosting on the cake just as
did the caramel. The frosting will keep a day
or so if you keep the bowl covered with wet
linen cloths.