, 1934-12-07
BUTTER CAKES
In which shortening i u

IN Nnich Shortening II ISeu
All cakes in which some fat or
shortening is used, belong TO what
has long been called the butter
cake" family, although butter need
not be the actual shortening used,
in these modern days. IN these
batters, there is usually some liquid
IN addition TO egg Except in very
rich cakes like pound cakes. The
batters are made light In most
cases by what We call "~leavening
materials-by baking powder. or
by baking soda used along with an
acid (like our milk, buttermilk,
molasseS or cream OF tartar; and
sometimes the eggs only, with a
great deal Of air beaten into them,
are depended upon for NghtneSs.
To Mix Butter Cake
]. See TO proper heating OF oven.
A.. usc AL supplies and utensils on
2 z and prepare pans.
1 fat thoroughly, using
the wooden fork I have recommend
w "A wooden spoon. Gradually
work the sugar into the Fat and
and cream until light and fluffy
this Is necessary 70 give fine tex
ture 10 cake.
3. Beat eggs well and combine
thoroughly with butter and sugar.
Sometimes We Just beat the egg
yolks very light and add az this
point-keeping the whites 70 be
beaten and added az the end.
4. Silt flour once. then measure
Ii: SIT again. several times, with
the salt added. This Is very i'm
portant-it makes the flour light
and airy and so clips to give tex
ture 70 the cake. II is convenient
% silt the flour from one rather
a~ae sheet OF paper 10 another
III iS easy TO set the sitter on one
nee. OF paper and put the flour
into IL from the other. Most eX-
perienced cooks sift their baking
powder or soda with all OF the
flour, and this N alright for those
who work quickly: but for the be-
ginner. ID Is better to add the
leavening material after more of
the work has been done. 50 that
none Of its action will be wasted.
But don't forget it,
5. Add part OF the flour 10 the
tat-sugar-egg miXture-about ia
OF the flour al a time. Stir until
smooth, being sure that you lift all
the mixture from sides and bottom
OF bowl.
g. Add a little liquid, and stir IL
IN. Then continue 10 add flour and
liquid alternately, with flour the
final addition.
7. Before adding the last measure
OF flour, mix the baking powder
Of held until this time) or soda
well with Ii and sift them IN to-
gether.
s. stir in the flavoring-and in
a batter for which the egg whites
were held out separately. beat them
until stiff, but not dry. and fold
them into the batter with a gen.
tie. cut-doWn. lift-up and follower
motion. incorporate completely.
9. Pour batter into prepared tins
and draw II well TO sides and corn
ers with rubber Scraper or spoon.
10. For any Of your plan butter
cakes, either shallow or loaf shape
pound" the tin about q dozen
lines. hy raising 1t about an inch
and letting 10 fall 70 the table.
This has the effect Of knocking out
the larger air bubbles which. when
they expand III the oven. would
cause big airholes IN the cake.
Don't do this II there are fruit or
nuts IN the cake, however, because
10 would send them TO the bottom.
And do not do 10 with a rich pound
mixture either, because with
no other leavening, II Is depending
altogether on the air In the mix
ture To make 1t light.
Baking a Butter Cake
!. Put into oven, already raised
TO right heat, as soon as combined
II any delay Is forced. cover pans
and put in refrigerator.
2. In the average oven. ID Is best
70 have the rack about midway be-
tween top and bottom. to insure even