Cake
The measuring, mixing and baking of cake require care and good judgment. 1. The best ingredients are essential-Calumet Baking Powder for instance. 2.. Great care must be taken in measuring and mixing ingredients. 3. Pans must be properly prepared. 4. Oven heat must be regulated and cake watched during baking. One of the qualities of a good cook is her knowledge of her oven. Heat an oven at least 3 minutes before testing or using. Test of Oven: Lay piece of white writing paper in oven. The paper turns golden brown in 5 minutes in "moderate" oven and a dark brown in 5 minutes for " hot" oven.
Cakes require "moderate" oven. Cakes without butter require a cooler oven than those with butter. The larger the cake the "slower" the oven. A cake must not be moved in oven until it has risen to its full height. Directly after baking cake, remove it from the pan and cool Tests when Cake is Done: 1. Cake leaves side of pan. 2. Cake feels firm to touch of finger and will spring back into place. 3. Cake is golden brown. 4. Press a straw into cake, it will come out clean if cake is done.
If cake is put in "too slow" an oven it rises over sides of pan and is coarse. If put in "too hot" an oven, the cake browns on top before sufficiently risen, and in its attempt too hot" an oven, the cake browns on top before sufficiently risen, and in its attempt If put in to rise breaks the crust.
If too much flour has been added, the cake will crack. Coarse granulated sugar or too much sugar will make cake coarse and is apt to make it fall. Too much flour makes cake heavy. Pastry flour contains more starch and less gluten and therefore makes a lighter and more tender cake. Long beating aids in making cake fine grained. Never stir cake after final beating; or after egg whites have been "folded" into mixture. 41/2 cups pastry flour