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Classic
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page 251
CAKES.
SUGGESTIONS IN REGARD TO CAKE MAKING.
Use none but the best materials, and all the ingredients should be properly
prepared before commencing to mix any of them. Eggs beat up much lighter and
sooner by being placed in a cold place some time before using them; a small
pinch of soda sometimes has the same effect. Flour should always be sifted
before using it. Cream of tartar or baking-powder should be thoroughly mixed
with the flour; butter be placed where it will become moderately soft, but not
melted in the least, or the cake will be sodden and heavy. Sugar should be
rolled and sifted; spices ground or pounded; raisins or any other fruit looked
over and prepared; currants, especially, should be nicely washed, picked, dried
in a cloth, and then carefully examined, that no pieces of grit or stone may be
left amongst them. They should then be laid on a dish before the fire to become
thoroughly dry; as, if added damp to the other ingredients, cakes will be liable
to be heavy.
Eggs should be well-beaten, the whites and yolks separately, the yolks to a
thick cream, the whites until they are a stiff froth. Always stir the butter and
sugar to a cream, then add the beaten yolks, then the milk, the flavoring, then
the beaten whites, and lastly the flour. If fruit is to be used, measure and
dredge with a little sifted flour, stir in gradually and thoroughly.
Pour all in well-buttered cake-pans. While the cake is baking, care should be
taken that no cold air enters the oven, only when necessary to see that the cake
is baking properly; the oven should be an even, moderate heat, not too cold or
too hot; much depends on this for success.
Cake is often spoiled for being looked at too often when first put into the
oven. The heat should be tested before the cake is put in, which can be done by
throwing on the floor of the oven a tablespoonful of new flour. If the flour
takes fire, or assumes a dark-brown color, the temperature is too high, and the
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