Evening star., 1914-11-23
ART AND MYSTERY
OF ANGEL CAKE

One OF the finest little things Cor the
take certain portions of flour. eggs and
sugar and whip them swiftly into the
shape of sponge cake. Is there any
man, woman OF child of right mind
who does not like d properly baked
sponge cake? Echo answers none. An
old hand furnished The star with the
necessary method in careful detail.
Here it is:
ihe proper requisites for cake bak
ing are some deep, round bottomed
bowls for mixing. one to be large
enough to hold entire mixture when
done: a regulation graded one-half-
pint measuring cup, standard tea and
tablespoon. & good perforated mixing
spoon. fiat egg whip and revolving egg
beate:.
The correct molds for cake are so
constructed that they require no greas
ing, a German spring form or those
with remova BILE slides where a knife
can be slipped in to cut out the cake
are the best; If round molds are used
select those with Il tube in center
they hold up The delicate mixture while
raising and cut more evenly.
jtWofold. 1t is decidedly cleaner, and
cake baked that way is more delicate.
AS the batter rises it clings to sides
and tube and stays there until cut out.
while 4 CREASED mold lets cake slide
down and sag even during the baking.
The egg cakes should be inverted with
the nold as soon us taken from the
oven and allowed to hang while cool
ing: this stretches the cake and in
creases it materially in size. If mold
has no projections for that purpose
| set rim on three cups or rest center
, tube on Mason jar; this will raise it
from level of table and let air circu-
late freely around cake while cooling.
! When whipping whites for cakes al
ways use j fiat egg whip and use it
air and makes cake light: on the other
hand. for icings or merinGue Il revolv-
! ing egg beater should be used. as a
| close grained consistency is desired for
that purpose. When told TO fold in
sugar or flour use a fat whip or spoon
and combine material with a dipping
motion, never beat. whip or stir at
that stage. or cake will be tough. The
care of these light cakes while baking
can be summed up as follows: The
| first ten to twenty minutes the heat
should be moderate, the cake must
rise SLOWLY, to top of pan without
At all times watch carefully. AS sool
as oven gets too hot open oven door
and let hot air escape: this will change
| the temperature at once.
/ Do not be afraid that cold air may
chill cake. AS the hot air escapes il
will keep the cold from penetrating. 4
few asbestos sheets are useful to place
above or below cake if it browns toe
fast. To ascertain when cakes are done
press top with finger tips. if it re-
bounds without making a hiss1ng
sound and the cake has shrunk slight :
ly. it is done. Take from oven. care
fully iuvert the mold. being careful
that no draft can strike il, and let
stand until cold. When cake has been
cut from mold place inverted on fiat
plate, rub off the little loose furry
particles that may be on sides and top
then cake is ready for icing.
| AS a last caution to the inexperienced
cook let me say never substitute other
material for that called for in these
reciPHs; especially does this apply to
the hour. Pastry flour is SO superior
to. the spring wheat" for all cakes and
pastry that the small difference i'll
price should not be considered. Granu-
lated sugar must be fine grained. and
he sure to note the difference in pow
der and confestioner suear"-the
former is extremely fine grained and
used In baking, while the latter is
| smooth like starch and is best for
icing, etc.