The Washington times., 1927-04-11

gradients.
When making butter cake. the
fat should be creamed, never melt.
ed unless the recipe partlcuIarly
states this. Mix the sugar IN with
the tat gradually and work and
beat until the mixture Is so creamy
that It resembles whipped cream
and the sugar has lost It's identity.
! Add liquid and dry ingredients al.
fold in the beaten whites.
Sponge cakes and angel food or
those made without any fat should
be baked In ungreased cake pans
kept just for that purpose The
grease on q pan causes the batter
/ to stick and makes the outer part
/ tough. There are q few excep.
tions to this rule. one being the
use Of a mock sponge or angel
cake batter in which case the pans
are creased. Baking powder has
been added here and one Is not
depending on the air enclosed as
the sole leaven. All cakes con.
tanning pans, using an unsalted fat
as the cake will not burn and a
/ pastry brush to spread the grease
evenly and in all corners. IL cakes
are baked in muffin tins merely
| grease them; IL baked in layers,
flour the pans lightly. toos and
4 il baked in a loaf. grease the pans
and line with greased paper. This
prevents burning.
All cake pans should be filled
two.thirds full of the mixture to
be baked. In putting batter into
layer cake pans. have the edges
of the batter slightly higher than
that in the center that the cake
win rise more evenly.
Many ovens now have thermo-
static control on them and they
are joy as well as q protection
and guide, The baking period Of
| any cake liz divided into quarters
regardless Of the length Of time
required. During the first quarter
the cake should begin to rise; the
second 1t continues to rise and
begins to brown: the third 1t fin.
ishes rising and browns: the fourth
| It finishes cooking. Cake Is done
when 1t is a uniform brown color:
shrinks from the side OF the pan.
when 1t leaves no impression of a
! light touch with the finger or
when a toothpick inserted IN the
center comes ont clean and dry.
All cakes baked In muffin pans
require an over temperature %
| IEOAH Ot0 uSSTeGS VI 10 4UU uSRTeeS
F-a hot oven from 10 to 20 min.
utes; usually IL Is enough. Layer
cakes require an oven Of 3T5 de.
grees r for 20 to 30 minutes. Loaf
cakes with butter land they are
best II baked in funnel cake
PAM require an oven Of $50 de.
grees to $50 degrees r for IS to
so minutes while true sponge cakes
need an over of 325 degree r (rnod.
eratel for 45 to so minute. Light
the oven when starting to combine
materials.
Every one remembers some of the
| old sayings that a cake must not
he disturbed during baking. but one
must look after It, turn 1t around
| il 1t IL rising unevenly. and regulate
the heat of the oven II one does not
have a control The oven may be
! opened after the first quarter IL
| done quickly. As far as possible
the pans should be In the center
or the CRATE to get a uniform heat,
but, of course, this is not always
| possible. Some of our best cake
bakers tell us that cakes should
be put into cold oven and allowed
to heat gradually with the oven
| to get the hest results. and per.
| sonally agree with this, even though
| the time required for baking may
| be longer
When the cake Is done 1t should
be turned into a wire cake cooler
or clean towel to cool. IL of the |
angel or sponge cake variety, let
these cool in the pan and do not
| force them out: IL OF the butter cake |
type, remove from pans at once and |
cool before icing. Never let them |
cool in a direct draft.
The causes of many failures lie |
in not measuring ingredients accu
rately. Too much sugar makes |
cake tough, coarse grained and very |
apt to "falP' In the center; too much |
flour makes a very dry. stiff cake. |
too much baking powder makes a |
coarse darker cake and very pow |
derry; too hot an oven for baking |
means the cake will crack on the |
top. while too cold an oven makes a
coarse grained cake.
Try some of the following recipes
and meet with success.
Plain Cake
y cup fat.
cup sugar.
2 eggs.
X cup milk.
cups flour.
"a teaSpoonsful baking powder.
n teaspoonsful flavoring.
Y teaspoonsful salt.
Mix and bake as ordinary Butter
Cake"
This may be varied by adding !
teaspoonful cinnamon and II teas.
poonful cloves, by adding / cup
raisins; " cup citron, ounces
melted chocolate or u cup cocoa.
Angel Gingerbread
u cup sugar.
\ cup fat.
cup flour.
1 teaspoonful soda.
x teaspoonful each ginger, CHINA
mon and salt.
u cup boiling water.
Beat the egg, add the sugar
molasses. fat dry ingredients and
lastly the water. Bake in an 1.
inch square pan in a moderate
Hot Milk Sponge Cake
IA cup sugar.
23 cup hot milk.
Ia cup flour.
Salt.
2 teaspoonsful baking powder.
y teaspoonful vanilla.
Ends the 81
faI y -,