Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-11-29

It Is not luck that produces a good
cake. It is painstaking attention to
details In the making of the cake. In
the first place 1t is very important to
use the best grade of shortening, eggs
in the best condition, fine graduated
sugar, good baking powder and pastry
flour of good quality. The shortening
should first be thoroughly creamed
shortening light and fluffy, almost like
whipped cream. It is best to add the
sugar a little at a time, beating it
gradually, never letting the mixture be-
come dry and granular. Egg whites
should be folded In lightly after the
other ingredients have been combined.
Add the liquid and sifted dry ingredi-
entS alternately in small amounts. Beat
the batter well after the -four Is added,
but not longer than one or two min
utes. Both too little and too much
beating spoils the texture.
Baking Very Important.
The baking of cakes is very I'M
portant part Of the general success.
The heat of the oven depends some
what upon the nature Of the cake.
Thickness of the cake pan also influ-
ences the heat of the oven. The most
oven too hot. In too hot an oven the
cake cooks, and sometimes burns, next
to the pan and over the top before ris-
ing is complete. As a result the gas
which continues to expand either humps
the cake in the place where the heat
Is lowest of makes crack at that spot
through which the expanding batter can
escape.
Rich cake mixture such as pound
cake, fruit cake or cake containing
molaSSeS or chocolate, need a lower
temperature when baking than that
used for plain cakes. A cake viii fall
and, of course, be heavy If it is taken
from the oven before 1t is entirely
baked or II 1t contains too much short
ening or too little -four. Do not allow
cake to cool in the pan. Remove from
the pan and place it on a wire rack so
that air can circulate around 1t and
prevent it from being soggy. Cake pans
should be creased with an unsalted
cooking fat or oil and busted lightly
with hour. When a cake Is baked in q
large thin sheet, q lining of creased
paper Will help when removing the cake
from the pan.
Thoroughness in the mixing Of in
gradients is absolutely necessary to
success in cake making. Whatever. the
mixture is, or whatever kind of pan is
used, the length Of time required for
baking should be divided into quarters
and the action Of the batter during and
at the end Of each quarter should be
as follows: During the first quarter the
CAKE should begin to rise; at the end
OF the firSt quarter the portion nearest
the pan should be higher than the other
portion, and bubbles should show over
the top. During the second quarter
the rising should continue and the cake
take on somewhat cooked appearance
next to the pan, bubbles still showing
through the center. During the third
quarter the cooked appearance should
extend over the top and browning
Snouio take place. During the last quar-
Csr Ine CAKE should finish browning and
should shrink from the pan.
To vary plain cake. YOU can add
chopped nuts, raisins, bits of candied
Irult, or all OF these together, with or
without spices. Variety in shape NAV
be obtained by baking the cake in a
nlgn, narrow pan, in muffin pans both
large and small, in layer cake pans and
IN well-greased jelly molds. Flour the
fruit and nuts and stir them lightly into
the batter after the mixing has been
completed.
FrOstings and Filings.
Most Of the cooked frostings are made
by boiling q strip to the soft-balI stage
and beating until creamy or adding It to
Sttmy beaten egg whites. It Is an ex-
cellent plan to use candy thermometer
when cooking frostings. Uncooked
frosttngS are made with confectioners'
or powdered sugar, moistened with a
liquid to make 1t of the right consistency
to spread, and favored to suit the taste
The addition Of butter helps to keep the
frosting moist and takes away the raw
taste.
Quickly Made FrOsting. --
Place in the top of q double boiler
one unbeaten egg white, seven-eighths
cupful Of granulated sugar and three
tableSpoonfulS Of cold water. Place over
boiling water and beat with a beater
for seven minutes. Add half a tea
spoonful Of any preferred flavoring and
half q teaspoonful Of baking powder.
Beat and spread on cake.
To make chocolate frosting, add TO
the above ingredients one and one-half
ounces Of melted unsweetened chocolate
two minutes before taking from the fire.
To make coffee frosting, add to the
above ingredients three tablespoonfuls
of cold boiled coffee in place Of the
three tableSpoonfuls Of cold water.
FroSting.
Beat half a pound Of confectioners'
sugar with enough water and lemon