Rensselaer Republican, Volume 25, Number 31, Rensselaer, Jasper County, 30 March 1893 — Testing the Oven for Cake. [ARTICLE]

Testing the Oven for Cake.

Jh baking cake the greatest care should be takhtrtO Huard against too great heat in the oven. A layer of sand on the bottom of the oven about half an inch thick is a safeguard against burning on the bottom. If the general heat is too great the cake will burn or crack on the top before it can bake properly. If the oven is not hot enough the cake will not rise properly. A safe test of the heat is to put a spoonful of the cake dough or batter on a bit of buttered paper and slip it into the oven. This may be done during the final mixing of the cake, so that it will not have to stand after it is ready for the oven. If the little cake bakes evenly and quickly, without burning at the edges; tne heat is right and the large cake may be put into the oven. An experienced baker always knows the varying temperatures of the oven, and takes care that the heat is right before the cake is begun.