Putnam patriot., 1915-02-19
HAS APPROVAL OF ALL
uo MISTAKE POSSIBLE WHEN A SPONGE CAKE IS PROVIDED.
Method of Preparation Carefully Given by an Expert Who Knows Just How 1t Should Be Put To-
 oether for Best Results.

One of the finest little things for the expert housewife to know is how 4n take certain portions of four, 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 a properly naked sponge cake?" Echo answers none An old hand furnished the Star with the necessary method in careful detail. 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: regulation graded one-half- pint measuring cup, standard tea and tablespoon, a good perforated mixing spoon, flat egg whip and revolving egg beater.
 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 a tube in center; they hold up the delicate mixture while raising and cut more evenly.
 The object of ungreased molds is twofold It 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 a greased mold lets cake 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 8 Mason jar; this will raise it from level of table and let air circulate freely around cake whiia cooling.
 When whipping whites for cakes al- ways use fiat egg whip and use it with long even stroke; this inctoses air and makes cake light; on the other hand, for icings or meringue 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 fiat whip or spoon and combine material with 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. A few asbestos sheets are useful to place above or below cake if 1t browns too fast To ascertain when cakes are done press top with finger tips, if it rebounds without making a hissing sound and the cake has shrunk slightly, it is done. Take from oven, carefully invert the mold, being care ful 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 may 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 four 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 confection- CTS 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.