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Test for Eggs

As many of the recipes given on the following pages call for eggs, a good test is in order: Placed in a glass of water, an egg if fresh will remain resting at the bottom of the vessel; if not quite fresh, it will rest with the big end raised higher than the small end, and the higher the big end is raised the older the egg. In warm weather, it is a good idea to place eggs in cold water before using, as they will froth finer if this is done. Be sure eggs are fresh, as no amount of beating will make a stiff froth if they are not.

To get a flat top on a cake, let the mixture come well up to the corners and sides of the pan, leaving a slight depression in the center. When baked, the cake will be perfectly flat.

BAKING Be sure you understand your oven and the kind of oven each cake requires.

A good oven test is the following: if the hand can be held in from 20 to 35 seconds, it is a 'quick' oven; from 35 to 45 seconds, it is a 'moderate' oven; from 45 to 60, a 'slow' oven. Burning paper or flour is another test. a Never have anything else in the oven while baking cakes, nor try to bake two different kinds at the same time. Do not open the door nor move the cakes for at least 10 minutes. You may then peep into the oven to make sure they are baking nicely.

Shut the door quietly without slamming.

Tec eust 1 browning outside.

Cake, like bread, rolls, etc., should bake gradually. It should bake inside before Butter cakes should bake slowly in a moderate oven, while sponge cakes and their class should always bake quickly. It may be given as a general rule, that the thinner the cakes, the quicker the oven.

Cake is done when it leaves the sides of the pan, and when on inserting a straw or tooth-pick near the centre it comes out clean and dry.

When removing a cake from the oven, place the pan on a damp cloth for a moment; and it will then come out readily without sticking. When a layer cake burns at the bottom, however, leave the cake in the tin until cold before removing. and take a sharp knife and you can scrape off the burnt part without spoiling the cake.