Askov American. [volume] (Askov, Pine County, Minn.) 1914-current, 1914-12-24
HAS APPROVAL OF ALL
NO MISTAKE POSSIBLE WHEN A
SPONGE CAKE is PROVIDED.
Method OF Preparation Carefully Given
BY an Expert Who Knows Just
How Ii Should Be Put To-
gether for Best Results.

One OF the finest little things for
the expert housewife to know Is how
To take certain portions of -four. eggs
and sugar and whip them swiftly into
the shape OF sponge cake. 10 there
any man. woman or child Of right
mind who does not like properly
baked sponge cake?" Echo answers
none. An old hand furnished the Star
with the necessary method in careful
detail Here 1t IS:
The proper requisites for cake bak.
fnE are come deep, round .bottomed
bowls for mixing, one to be large
enough to hold entire mixture when
done; q regulation graded ons-haif.
pint measuring cup. standard tea and
Tablespoon, good perforated mixing
spoon. FIAT egg whip and revolving
egg heater.
The correct molds for cake are so
constructed that they require no greas-
ing: German spring form" or those
with removable slides where a knife
can be slipped In to cut out the cake
arc the BEST IL round molds are used
select those with a tube In center;
they hold up the delicate mixture
while raising and cut more evenly.
The object of INCREASED molds Is
twofold II is decidedly cleaner, and
cake baked that way Ii more delicate.
AS the batter rises it elings to sides
ard tube and stays there until cut
out, while a creased mold let's cake
slide down and sag even during the
baking. The egg cakes should be In.
verted with the mold as soon az taken
from the oven and allowed to hang
while cooling; this stretches the cake
and Increases II materially in size.
IL mold has no projections for that
purpose set rim on three cups or rest
center tube on a Mason Jar, this win
raise II from level OF table and let air
circulate freely around cake while
cooling.
When whipping whites for cakes al.
ways use a fat egg whip ard use IL
with long even stroke: this incloses
air and makes cake light; on the other.
hand, for icings or meringue a revoiy.
Ing egg heater should be used. as a
close-graiRed consistency 10 desired for
that purpose. When told to Reid In
sugar or -four use q Dat whip or spoon
and combine material with a dipping
motion, never beat, whip or stir at
that stage or cake. viii be tough. The
care OF these light cakes while baking
can be summed up as fellows: The
first ten to twenty minutes the heat
should be moderate, the cake must
rise slowly to top OF pan without
browning, then heat can be increased
At all times watch carefully. AS soon
as oven gets too hot open oven door
ana let hot air escape: this will
change the temperature at once,
Do not be afraid that cold air may
rhill cake. As the hot air escapes II
will keep the cold from penetrating. A
few asbestos sheets are useful to
place above or below cake II It browns
200 fast, To ascertain when cakes
are done press top with finger tips. II
It rebounds without making q kissing
sound and the cake has shrunk
slightly, II IS done. Take from oven.
carefully invert the mold. being care
full that no draft can strike II. and let
stand until cold, When cake has been
cut from mold place inverted ON flat
plate, rub Of the little loose furry
particles that may be on sides and top,
then cake Ii ready for icing.
As last caution to the inexperi.
enced cock let me say never suhsti
tate other material for that called for
In these recipes: especially does this
apply to the -four. Pastry -four Is so
superior 10 the "spring wheat" for all
cakes and pastry that the small diff
ference in price should not be con.
sidered. Graduated sugar must be
flne grained, and be sure to note the
difference In powder and confection,
eF's sugar"--the former is extremely
fine grained and used in baking, whiis
the latter Is smooth like starch and Is
best for icing. Washington Star.