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Cake Making and Cake Baking

To insure success in cake making requires good flour and good butter, fresh eggs and care in putting together. Put everything called for by your recipe on the table before you. Prepare each ingredient separately. Use an earthern dish and wooden spoon (which should never be used for any other purpose). Sift the baking powder, or cream tartar, through the flour. If there is to be any fruit have it stoned and chopped. Beat the whites and yolks of eggs separately. Rub the butter and sugar to a cream, add yolks, then the milk. Sift the flour in gradually, adding little by little the beaten whites. Pour in pans and bake at once. Upon the condition of the oven as much as upon any other one factor depends success in cake baking. An old rule states that the oven in which a hand can be held while the clock is ticking twenty times, is at just the right temperature for butter mixtures. Another one says that the oven can wait for the cake, but never the cake for the oven. Tins are better greased with fat than with butter. The latter is inclined to stick and burn. Nothing should be put into an oven while a cake is baking, and the cake should not be moved until it is thoroughly set. The oven door should be closed gently while the cake is baking. To tell when the cake is done, test it with a broom straw; if no dough adheres it is ready to take from the oven. Another infallible test is listening. If the ticking sound is very faint or inaudible it is done.