The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1930-01-21

/ In modern recipes, ali measure
ments are stated in definite terms,
to be measured, leveled, in meaSur-
ing cups and spoons which are
standardized. This fact, of course,
makes for greater accuracy and it
behooves the cake-maker to invest
in measuring cup and spoons and
then to use them with exactnesS.
Baking Important Factor
| Baking the cake Is an important
factor in it's goodness, too. Heat
regulated ovens, either, gas, or cleo
| trio, are growing in use daily, but
there still are many homes without
them. AS long as this remains true,
the baking of the cake always will
be subject to more or less guess
work. The terms moderate" and
slow when used to describe or
perscribe the heat of the oven, easily
can be interpreted differently by
| two individuals. They are as loose
as the old measuring terms, really.
We still use them. have used them
on this page many times, because /
know there are many, many
kitchens unequipped with heat
regulated ovens and have to de-
scribe oven temperatures to women
who will bake in such ovens. shall
say, thought, that heat regulated
oven is one of the most important
factors in successful baking, and
when you buy new stove, keep this
| fact in mind.
Selection Is Important
The selection of ingredients Is, Of
course, important. Coarse sugars
make cakes coarse in texture. Any
winter wheat -four is more SatiSfac-
tory for cake making than a spring
wheat flour which is a bread flour.
Pastry flour Is a winter wheat -four
especially milled for cakes. If pas
try flour is not at hand, a fairly good
substitute can be made by adding
cornstarch to pastry -four in the
proportion Of four tablespoons of
cornstarch to each cup of bread
flour, and sitting all together.
There are certain dos and don'ts
which should be observed in mix
| ing the cake: The fat should be
well creamed, then the sugar added
gradually and creamed into the fat.
A slotted spoon or a fork is good
tool to use for this purpose. A well
creamed mixture is not achieved in
in minute.
Sift Flour First
Always sift the flour before meas
uring, then pile lightly into the cup
without packing or shaking it down.
After the baking powder and salt are
added to the -four all should be well
sifted, as thoroughly incorporated
baking powder means a more even
textured cake.
If the beaten white of the egg is
to be folded in last be sure to mix it
well throughout the batter. as it 9TH
erwise will destroy the even texture
of the cake. When adding raiSins,
nuts or dried fruits have then dry
on the surface and well dredged with
-four to prevent punching and sink
ing to the bottom.
Melted chocolate is best added d.
rectly to the fat and sugar. 1t helps
the dreaming process and is easily
distributed throughout the batter.
Before starting to mix it is best to
assemble all necessary ingredients
and utensils, so the process may be
carried through without Interrupt
ton.
The pans used for baking short
ened cake should be creased, while
those used for sponke cake do not
require greasing. A busting of flour
over the creased pans helps to re-
move the cake from the pan with
greater ease.
Do not attempt to bake cake
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