Evening Republican, Volume 15, Number 145, Rensselaer, Jasper County, 20 June 1911 — TO MAKE GOOD CAKE [ARTICLE]

TO MAKE GOOD CAKE

SOME RULES THAT SIMPLY MUST BE OBSERVED. Proper Temperature of Oven One of the Most Important Points—Disif erent Confections Require Varying Degrees of Heat. First attention should be given to the oven, making sure that the fire is not too hot, and will remain even until the baking is done. Unless you have control of your fire do not attempt to bake cake. . , Loaf requires less heat than thin cakes. If the <oven is too hot at first or is- suddenly cooled while the cake is baking the cake will be heavy. Loaf cake should bake as long again as thin cake. Divide the time of baking Into quarters. The first quarter should show a rising, with the. edges higher than the center; the second a continued even rising, with a slight brown tint; the third a deeper brown, and the last a shrinking and settling. If your cake rises and cracks in ,the center you are using too much "flour; when it browns before rising, the oven is too hot. How to Put Butter Cake Mixture Together—Cream the butter with hand or a large spoon, add sugar and cream again until very light When the* proportion of butter is small, it may be put in with the eggs and. sugar. Beat the yolks until light yellow, add to butter and sugar and beat again. Add flavoring and then a little milk, then a little flour, a little milk again, and so on until the milk and flour are. all Used, and beat vigorously until jrour mixture is smooth. Add lastly the beaten whites. Fruit should be added last, and fruit cake mixtures should be a little stiffer with flour. Sponge Cake Mixtures —Beat the yolks until they are a light yellow and creamy and slowly beat in the sugar. Add flavoring and liquid and beat again. Beat the whites until stiff and fold it without beating. Add flour lastly with as little stirring as pos- , sible, as it makes the cake tough. Always follow these directions and cake failures will never be known. ■