Tensas gazette. [volume] (St. Joseph, La.) 1886-current, 1915-01-15
HAS APPROVAL OF ALL
NO MISTAKE POSSIBLE WHEN a
SPONGE CAKE Is PROVIDED.
Method Of Preparation Carefully GIVE"
by an Expert Who Knows '"ss
How u Should Be Put To-
oether for Best Results.


Ono NJ the finest little things for
thevexpert housewife to know ID now
to take certain portions Of flour. eggs
and sugar and whip them swiftly INTO
the shape of sponge cake. Is there
any man, woman or child OF right
mind who does not like q properly
baked sponge cake?" Echo answers
none An old hand furnished the Star
with the necessary method In carelui
detail. Here It is:
The proper requisites for cake pak.
ing are some deep, round-bottomed
bowls for mixing. one to be large
enough to hold entire mixture when
done; a regulation graded one-naii'
pint measuring cup. standard tea ana
tablespoon, q good perforated mixing
spoon, fiat egg whip and revolving
egg beater.
The correct molds for cake are 30
constructed that they require no greas-
ing; a German "spring form" or those
with removable slides where knife
can be slipped in to cut out the cake
are the best; II round molds are used
select those with q tube In center;
they hold up the delicate mixture
while raising and cut more evenly.
The object of INCREASED molds 10
twofold. It is decidedly cleaner. ana
cake baked that way IL more delicate.
As the batter rises It clings to sides
and tube and stays there uEtil cut
out. while q creased mold lets cake
slide down and sag even during the
baking. The egg cakes should be In,
verted with the mold as soon astaken
from the oven and allowed to hang
while cooling: this stretches the cake
and increases 1t materially In size.
II mold has no projections for that
purpose set rim on three cups or rest
center tube on q Mason jar; this VIII
raise 1t from level Of table and let air
circulate freely around cake while
cooling.
When whipping whites for cakes al
ways use fiat egg whip and use 1t
with long even stroke; this incioses
air and makes cake light; on the other
hand, for icings or meringue revolv-
ing egg beaten should be used. as .
close-grained consistency is desired for
that purpose. When told to fold In
sugar or flour use fiat whip or spoon
and combine material with q 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
browning, then heat can be increased
At all times watch carefully. Az soon
+ as oven gets too hot open oven dool
and let hot air escape; this vii
! change the temperature at once.
Do not be afraid that cold air ma,
chill cake. As the hot air escapes I
, will keep the cold from penetrating.
+ few asbestos sheets are useful u
place above or below cake II 1t brown
too fast. To ascertain when cake
: are done press top with finger tips.
It rebounds without making hissin
sound and the cake has shrun
. slightly. It is done. Take from oveI
carefully invert the mold. being car
; full that no draft can strike 1t. and u
u stand until cold. When cake has bee
cut from mold place inverted on ~
. plate, rub OF the little loose furr
/ particles that may be ON sides and to-
]. then cake is ready for icing.
. As q last caution to the inexper
. enced cook let me say never subsl
tute other material for that called 4
in these recipes: especially does tn
apply to the -four. Pastry hour IL
1t superior to the spring wheat" for 9
Ii cakes and pastry that the small d
1t ference in price should not be co
D. sidered. Granulate6N cougar must
Q. fine grained, and Be sufa &s-e>SsA
70 difference in powder and corfectiol
% eY's sugar"-the former - cxtremel
70 fine grained and used in baking. whil
n. the latter is smooth like starch ana
ut best for icing, disadvantages Sta