The St. Mary banner. (Franklin, Parish of St. Mary, La.) 1889-1931, 1915-01-30
has APPROVAL OF ALL
ue1AkE POSSIBLE WHEN A
.ooMeE CAKE is PROVIDED.
....hod Of Preparation Carefully Given
4 - an Expert Who Knows Just
How It Should Be Put To-
oether for Best Results.

Law II Should Be Put To-
oether for Best Results.
o,a ~ the finest little things for
- avnert housewife to know is how
= take certain portions Of -four, eggs
nd sugar and whip them swiftly into
- .haue of sponge cake. Is there
~ man. woman or child OF right
m,rd who does not like a properly
s.ted sponge cake?" Echo answers
.ne An old hand furnished the Star
9TH the necessary method in careful
detail. Here it is:
Tho nroper requisites for cake bak-
Inc are some deep, round-bottomed
scv,s for mixing, one to be large
.ronph To- hold entire mixture when
aone: a regulation graded one-half-
mint measuring cup, standard tea and
tablespoon, a good perforated mixing
snoon fiat egg whip and revolving
egg beater.
Tba correct molds for cake are so
constructed that they require no greas-
-. 4 German Spring form" or those
vith removable slides where knife
an be slipped in to cut out the cake
=. the best; If round molds are used
e.lact those with a tube in center:
aev hold up the delicate mixture
nile raising and cut more evenly.
The object CT INCREASED molds Is
tvofold. It is decidedly cleaner, and
ate baked that way is more delicate.
y the batter rises it clings to sides
"a tube and stays there ultil cut
~ while a creased mold lets cake
~ down and sag even during the
tting. The egg cakes should be In.
1sfed with the mold as soon as taken
nm the oven and allowed to hang
shile cooling; this stretches the cake
"a Increases it materially in size.
When whipping whites for cakes al
uays use fiat egg whip and use 1t
41h long even stroke; this incloses
~ and makes cake light; on the other
Amd, for icings or meringue revolv-
IL egg beaten should be used, as q
1usegrained consistency is desired for
nat purpose. When told to fold In
mar or -four use fat whip or spoon
"a combine material with dipping
zion, never beat, whip or stir at
nt stage, or cake will be tough. The
fo Of these light cakes while baking
i h summed up as follows: The
I'm to twenty minutes the heat
eoj6 be moderate, the cake must
slowly to top of pan without
1ing, then heat can be increased.
times watch carefully. As soon
ven gets too hot open oven door
1T hot air escape; this will
n the temperature at once.
S1s not Be afraid that cold air may
11n cake. As the hot air escapes 1t
lll keep the cold from penetrating. A
N asbestos sheets are useful to
! hcs above Or below cake If it browns
s ~ inst TO ascertain when cakes
: - done press top with finger tips, II
rebounds without making Kissing
!! IND and the cake has shrunk
{ lightly, It Is done. Take from oven,
1fefllly invert the mold, being care
d that no draft can strike it, and let
md until cold. When cake has been
l NJ hom mold place inverted on fiat
q ata rub of the little loose furry
fticles Tat faay be on sides and top,
~ cake is ready for icing.
~ last caution to the inexperi-
eod cook let me say never vsubsti-
n other material for that called for
ahese recipes; especially does this
~ to the flour. Pastry -four is so
pefior to the spring wheat" for all
- and pastry that the small DIFF
nee In price should not be con-
ed. Granulated sugar must be
J grained, and be sure to note the
n l1nce In powder and CONNECTION
Sngar"-the former is extremely
g1ined and used in baking. while
1tteF Is smooth like starch and Is
1M icing, Decentralization Star.