Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1917-03-13
Cake and Cake Making.

Oornstarch makes dry cake, - ais'
|oes powdered sugar.
Measure -four after once sifting; I'd,
eavenipg Ingredients and spices. wheI
lsed, and sift again.
Potato -four makes most excellen
PONCE cake. Half . CUP of potato fiou
) equivalent to one cup Of wheat -four
Fine. granulated sugar, unless som
thor variety Of sugar 10 specified,
lsed In Ill recipes for cakes and frost
ngs.
Before mixing cake, determine II th
ven IL to be In q proper condition to
'aking, when 1t 10 ready. Also have 81
measured, and oil utensils 9
and and In condition for use.
Water may be used instead Of milk u
II recipes where milk 10 indicated, bu
he texture will be different.
Two varieties Of cake are recognised
H., Sponge and Butter Cakes.
SPONGE CAKE
In Q true sponge cake no leavening IN
,redient 10 used; the cake depends TO
10 lightness entirely upon the air intro
luced into the eggs by beating and tn
expansion Of this air when heated In tn
ven. Great care 10 necessary to incoi
,orate air during the mixing OF the IN
,redients. A sponge cake must be thor
'ughly baked, but when done should b
4 pale-yeAiow color. Sponge cak
hould not be cut but broken apart wit
he fingers or pulled apart with two oil
'er forks.
TO NIX A SPONGE CAKE
~ Beat the yolks Of eggs until YER
ig .colored and thick. az Beat th
whites until exceedingly light but nc
Try. (3) Gradually beat the sugar an
lavoring into the yolks. az Fold i
,alf the whites, half the -four. tho res
4 the whites and the rest Of the houl
81 Note there 10 absolutely no stirring q
Ingredients, and no beating after To-
ugar has been beaten into the yolki
stirring would completely break dow
he bubbles of air In the eggs, and beat
ng conserves them much less than fOld
ng.
TO MIX A BUTTER CAKE
~ Measure all the ingredients acct
ately. Note In particular that bakin
,owder is always measured by the leve
(2) Beat the shortening t
cream or until of q smooth consistenc
butter beaten to orear
will look whitish on the edges. e
Trad ually beat the sugar into the shor,
ming. (4) Beat the yolks and white
separately, very light; beat the yolk
nto the sugar and shortening. ~ A
ernately beat In the liquid and tho aou
lifted with the tightening ingredient
md spices. (6) Beat in the egg-white'
EXCEPTIONS
(l) If the quantity of sugar Is NOR
han twice the quantity Of shortening
md egg. yolks are used, beat part OF th
ugar into the shortening and part int
be yolks, then beat the two together
p If no yolks are used, after beatiD
vice the measure of sugar into th
alternate the rest of tn
ugar with little of the liquid. ShorI
ming does not readily take up more tina
vice its measure of sugar. (9 Whe
,uts or fruit are TO be used in q cake
i'd them to the butter and sugar mi1
ure.
BAKING CAKE
As much depends on the proper bal
ng az on the proper mixing OF cake
he heat of the oven must be such that
IAN be easily regulated.
The oven door may be opened as man
lines as desired, II 1t be closed at ono
md without s!amming.
The simpl.s; way to get good result
q cake-baking-is to watch the cak
md the clock.
Divide the time of baking into qusl
ers:
(a) In the first quarter, the mixtul
should simply rise in the pan. (b) 1
he second quarter, the mixture shout
brown in spots. (c) In the third qua
or, the whole top should be browne
Uniformly. I'D In the last quarter
he cake should settle little and shrin
rom the sides of the pan.
The above gives the key to the bakiD
II all cakes, large or small, for In sma
,akes, the quarters" being shorter, th
wen must be hotter than when simils
.esults are given longer time, -
hick, large cakes. 'f
TIME OF BAKING CAKE
The time of baking varies somewhs
With the oven and the fuel. 10 genera
(D Layer cakes will bake In from !
% 20 minutes. (2) Cakes in q shee
about an inch and a quarter thick whe
,aked), 10 from Is TO IS minutes. 6
Cakes two inches thick, in about 40 mir
,tes. ~ Cakes filling (when baked)
,rick-loai bread tin, in IL to 2 hour
81 Cakes In round pan two to thre
inches thick, in 1 1,2 to 2 hours. 4
small round cakes about l IL inche
;hick, in Is minutes. (0 Cookies, etc
q 10 to Is minutes.
TREATMENT OF SPONGE CAKE AFTER
Special pans are best for bakin
Iponge cake; those with removsbl
springs that hold the bottom and aide
II the pans together are particular
rood. The springs extend about an inc
beyond the edge Of the pan, and whe
he pan 10 turned upside down, after th
AXE is baked, support the pan and allo'
. free circulation Of air between the csk
md the dish or table on which 1t stands
The pan should never be buttered, th
Jake clings to the pan and hangs from
10 such q way that the air cells are NJ
but dry out fully expande
md thus the cake retains Ito full ligh
ness. When cold, the springs are r
moved and q spatula 10 run between th
.ske and the pan. A small vegetab
brush is useful In cleaning the pan.
If the cake Is to be iced remove q
crumbs possible BY brushing 1t tho
oughly with wbisk broom KEPT for tt
then pour over 1t q thin fros
log made OF sifted confectioner's sugs
and, boiling water or syrup; flavor It
Icing Nth lemon for . sPonge cake, vii
vanilla for an angel cake.
TREATMENT OF BUTTER CAKE AFTER
BAKING
Let the cake stand In the tin on cal
cooler FIVE or six minutes after remov
from the oven, then turn upside dow
on the cooler Put layer cakes togeth'
With filling before they are quito COLI
frost when cold. Cake that 10 TO |
kept over night should be covered to o,
clude air, use tin or earthern dish.
UTENSILS FOR CAKE MAKING
An earthen bowl, rounding on Il
bottom, for mixing. vn
Smaller earthen bowls for beatiu
eggs. I,a8a8af
Egg heaters, one or moro.
A slitted wooden spoon.
Table and tea spoons for msasuring.
Measuring cups.
Magic cover for rolling dough Il
cookics, etc. o.. isfe -
Spatulss for lifting thin cakes att