Baking Cake
For baking both sponge and butter cakes divide the time into quarters. The first quarter, the cake should rise; the second quarter, form a crust and begin to brown; third quarter, continue browning; and fourth quarter, finish browning and shrink from the pan. When baked, this may be determined by pressing crust with the finger; if a depression is left the cake is not done; if the cake springs back and leaves no depression, it is done. Take from oven, invert on a cake cooler, remove paper, turn right-side up and cool. When cold, frost.