CAKE MAKING

Gisborne Times, Volume XXV, Issue 2051, 30 November 1907, Page 1 (Supplement)

CAKE MAKING

If baking powder or cream, of tartar is used it should .be sifted in .the flour, and all the flour should be sifted before using it in the -mixture. For cake -and meringues, the sugar should bo dry and sifted before using. A good tough -butter makes -the best cream and the lightest cake. Very salty butter should bo washed before using. •The eggs should be as 'fresh as possible, and the breaking land separating should bo done carefully, because one egg is liable to spoil tlie whole hatch. The safest way -is to break the eggs one by one in .a cup, or if separating -the whites, in two cups, before -adding t-liem to -the other eggs. When (mixing cakes, it is best .to have all the -materials ready .which go into tlio mixture, so the mixing can be done -without interruption. Begin by -preparing the pa.nsin which tho cake is to be baked;. then; iwei-gh tho sugar. (If butter is used, put' it oil top of the sugar, .adding the additional weight. This prevents tho sticking of the 'butter to tho scales.) Next weigh the flour, and add tQio baking -powder or the cream of tartar, (and sifit -it with flour into a pan or on a paper. - Then break or separate the eggs, and measure .the eggs and milk. Grated lemon rind and spices- may be added to’ -the sugar. Tlio liquid extracts .are added .after the .butter is creamed, with ■the sugar and -butter in the mixing bowl. (It is -best for creaming to have the butter a little soft, but not too soft, as at -becomes oily.) -Cream the butter and sugar lightly before adding the eggs. 'Have tlio eggs cold, and add them two at a time, and -work them ill well.

df milk is used in the -mixture, dt is added after tho eggs are creamed with the blitter; also the extracts; then the flo-ur is worked in. It is best to leave a little of t-lie milk out,rtf not sure of the strength of the flour, and add it after the flour is -all in, if required.

If fruit or peels are used, they should be added when the flour is about -half mixed in. For heavy fruit cakes, tlie fruits and spices may bo mixed with syrup or liquor the day -before using, and put in them.ixt'li're. For lighter cakes, the -fruit should be soft during baking.

Sometimes it is advisable to bake tlie cakes on double pans when the oven lias too much bottom beat, and large cakes require covering with paper to prevent their becoming too brown on top.

When -a large cake is fully baked, it ali-rinks lightly from the sides,and l'eols elastic to the touch of the fingers. The cakes may also be tested by sticking a splinter of wood in tlie centre; if it comes out dry, the cake is done.

The most difficult cakes to prepare properly are mixtures which contain no baking powder —the rich- -pound and sponge cakes. The lightening agent in tlie sponge mixture is the air beaten into the eggs.