The Skyland post. [volume] (West Jefferson, N.C.) 193?-1988, 1935-04-04
Dos and Don'ts in Cake Baking

various phases Oh CAKE making Cildt
we give in some detail the dos and
don'ts for general cake procedure. Of
course you who have good cook books
and use them faithfully as reference
books know these pointers. In addi-
ton to quality cook book you should
have a good range, one preferably
with an oven control, and which has
we'll insulated oven, so that the COR
rect baking temperature may be set
and kept the desired time.
But most important of all you must
read directions and follow them ac-
curately; a good recipe and a good
range will not make a good cake un-
less you know how to use both cor
rectly.
Some Things to Do
Read the recipe; get out the essen
tial tools and utensils; get out the
ingredients; measure the ingredients,
checking with the recipe as you do
each thing. Mix as directed; prepare
pans as directed.
Be sure the oven temperature is
correct before putting the cake in the
cake in the oven. Correct according
to recipe, and if recipe does not
state, then correct for the type Of
cake.
Do not bake different kinds of
cakes at the same time, for small and
layer cakes call for hotter oven than
a loaf cake. Place the cake on low
er CRATE of the oven, near the center.
Do not open the oven door until the
cake has had time to form; do not
move pan when you open the oven;
if browning too fast, lay a piece of
paper over the cake; when done, the
cake has shrunk from the sides of
the pan and when pressed gently with
finger it spring back. Insert
straw or toothpick in the center of
the loaf or layer and if it comes out
clean it is done; this should be in ac-
cordance with the recipe directions
for time also.
What's the Matter?
If the cake falls or is too ehavy it
may be due to too slow an oven; un-
even temperature; moving of pan
soon after baking starts; too much
sugar; too much fat; too little flour.
If the cake is coarse grained it may
be due to toe much baking powder;
too slow an oven; too little mixing.
If the cake cracks it may be be-
cause there is too much flour; too
hot an oven.
If the cake puffs up in the middle
or one side it may be due to bad
position in the oven; uneven heat of
oven due to poor insulation or shift
ing of temperature due to turning up
and down of heat; it may be due
to too much flour.
Rough edges usually means too
much sugar; or poor mixing; too
much fat; or too little flour.
If you have faithfully followed a
recipe and still have poor results 1t
may be that the recipe needs correct
ing which you can do with a little
experimentation; or it may be the
fault of the range.
Cake Baking Temperatures
Unless otherwise stated the follow
ing temperatures are correct for the
different kinds of cakes:
Loaves, moderate oven, $50 to 400
degrees, for 40 minutes; with fruit
$50 degrees, and the time depends on
the thickness of the loaf; with mo-
lasses or chocolate, $50 degrees, and
the time depends on the thickness;
a rich fruit loaf, $50 degrees or low
temperature, baked for one hour or
more.
Sponge Cake or Angel Cake. 800
degrees F., or slow oven, one hour.
Layer Cake, 375 degrees, or mod
crate, for 20 minutes, unless other
wise specified by the recipe.
Small cakes and cup ackes, $50 de-
gres to 400 degrees, or moderate
oven, Is minutes, unless otherwise
specified.
Cookies, $50 degrees, hot oven, six
to eight minutes; with chocolate or
molasses or much fruit, 375 degrees,
or moderate, Is to Is minutes.
Drop Cookies, 425 degrees, moder-
ate oven, IL minutes.
Waters, 400 degrees, or moderate,
10 minutes.
Macaroons, 800 degrees, slow, for
20 -.
FayOrite SDice Cake