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Chapter XXXI − CAKE
THE mixing and baking of cake requires more care and judgment than any other branch of
cookery; notwithstanding, it seems the one most frequently attempted by the inexperienced.
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Two kinds of cake mixtures are considered:−
I. Without butter. Example: Sponge Cakes.
II. With butter. Examples: Cup and Pound Cakes.
In cake making (1) the best ingredients are essential; (2) great care must be taken in
measuring
and combining ingredients; (3) pans must be properly prepared; (4) oven heat must be
regulated, and cake watched during baking.
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Best tub butter, fine granulated sugar, fresh eggs, and pastry flour are essentials for good
Coarse granulated sugar, bought by so many, if used in cake making, gives a coarse texture
hard crust. Pastry flour contains more starch and less gluten than bread flour, therefore makes
cake.
and
a
lighter, more tender cake. If bread flour must be used, allow two tablespoons less for each cup
than the recipe calls for. Flour differs greatly in thickening properties; for this reason it is
always
well when using from a new bag to try a small cake, as the amount of flour given may not
the perfect loaf. In winter, cake may be made of less flour than in summer.
make
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Before attempting to mix cake, study How to Measure (p. 25) and How to Combine
Ingredients (p. 26).
Look at the fire, and replenish by sprinkling on a small quantity of coal if there is not
sufficient
heat to effect the baking.
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To Mix Sponge Cake. Separate yolks from whites of eggs. Beat yolks until thick and
lemon−colored, using an egg−beater; add sugar gradually, and continue beating; then add
flavoring. Beat whites until stiff and dry,−when they will fly from the beater,−and add to the
first mixture. Mix and sift flour with salt, and cut and fold in at the last. If mixture is beaten
after
the addition of flour, much of the work already done of enclosing a large amount of air will be
Chapter XXXI − CAKE
578
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