The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1915-01-01
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 It Should Be Put To-
qether for Best Results.

One of the finest little things for
the expert housewife to know is how
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 properly
baked sponge cake" Echo answers
aone. An old hand furnished the Star
with the necessary method in careful
1etail. Here it is:
The 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, a 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; a German Spring form" or those
with removable slides where a knife
can be slipped in to cut out the cake
are the best; If 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 ungreased molds is
twofold. 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
IL 1nf II
slide down and sag even during the
baking. The egg cakes should be in
verted with the mold as soon as taken
from the oven and allowed to hang
while cooling; this stretches the cake
and increases it materially in size.
If mold has no projections for that
purpose set rim on three cups or rest
center tube on a Mason jar; this will
raise it from level of table and let air
circulate freely around cake while
cooling.
When whipping whites for cakes al
ways use a fiat egg whip and use 1t
with long even stroke; this incloses
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 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
browning, then heat can be increased.
At all times watch carefully. AS soon
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 1t
will keep the cold from penetrating.
few asbestos sheets are useful to
place above or below cake if it browns
too fast. To ascertain when cakes
are done press top with finger tips, if
1t rebounds without making Kissing
sound and the cake has shrunk
slightly, it is done. Take from oven.
carefully invert the mold, being care
full that no draft can strike it, 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 1nay be on sides and top,
then cake is ready for icing.
As last caution to the. inexperi-
enced cook let me say never substi-
tute other material for that called for
in these recipes; especially does this
apply to the -four Pastry flour is so
superior to the Spring wheat" for all
cakes and pastry that the small DIFF
ference in price should not be con-
sidered. Granulated sugar must be
fine grained, and be sure to note the
difference in powder and CONNECTION
er's sugar"-the former is extremely
fine grained and used in baking, while
the latter is smooth like starch and is
best for icing, etc.-Washington Star.