Cake: Beat
Beat the batter thoroughly, till it is bubbly and well mixed. If an assistant, meantime, has been whipping the whites of eggs for you, so much the better. A Dover egg beater does not begin to achieve the amount of frothy white you can get by whipping with a Daisy egg beater. Tip the platter slightly downward as it begins to froth. Swing the arm upward and downward; turn over the mass of froth, which will grow larger every second. When the latter is fairly heaped and every foam speck has a dry appearance, it is ready to add to the batter. Scrape it with a Teller knife and with this useful utensil, cut the froth in, across this way and that, lifting it lightly, until it is thoroughly blended and looks like delicate foam. If it should be beaten at this point, you will simply destroy all the bubbles of albumen you achieved by the whipping process. Scrape every particle of cake batter with the knife cleanly from the bowl into a cake pan, preferably a deep one. Let the mixture rise a little higher on the sides than in the middle, then set to bake in a slow oven.
The first process in baking is to get a cake thoroughly heated through, during which time it ought to rise steadily without crusting. When it has been half an hour in the oven, the rising process should have finished and a delicate crust have begun to form on top. The last half hour is given to its becoming solid, brown, and crusty.