II
B
^
** 2 « t* «_«
s 2 5 e ar £- -1.1
«3? ^ «Q P4
5 k
1
g 1 1 1 1
& O m m ^ 1^ ^
11
II
i!
3^
CHAPTER XXII
CAKES
Cakes maybe divided into tlirne classes: cakes made wil
yeast, sponge eakes^ and butter cakesj or eakcs made with
shortening.
CAKES RLIDE WITH VEAST
The points wliich are essential for success in bread -making
(page 405) should he observed in mixing cakes hgh tenec I with
yea«t« Since sugar^ butter, and eggs hav<' a tendency to retard
fermentation, they shoukl tie added either to the light 8j>onge
or to the Hght dough. Brioche and raiscil doughnuts arc ex-
amples of cakes made with yeast*
SPONGE CAKES
Sponge cakes are reall}^ a variation of a soufH(? or puffy ome-
let. They are made without fat. They may he leavened with
eggs alone, or with baking powder and eggs. Plain sponge
cakes, choux paste, lady-fingers, macaroons and meringues are
examples of this type of cake. Sponge cakes shouki never be
cut with a knife. They should be broken or separated with
two forks by placing the backs of the tines together and gently
pulling the cake apart.
Method of fnixing.
(1) Separate ilio whites of the ^^g» from the yolks; (2) beat the yolks
until they iirv thick antl It^mon-f'olored, j^iTapirig {hvni flown from the sides
with a ^JifiiiUila to prcvi^Bt thfir drj'ing on the bowl; {'A) add the; sifted sugar
gradyally, boating tho mixture* constantly; (4) ad(J the Havciring, if it ii* to
he used: (5) lieat the whites until they will ntay in the Ixiwl when it is
iDVertetl, that is, until ttiey ar*^ stiff but not dry; (0) fold the whit^^a quickly
into the firstt mixture, urilil they arc «ot viHtblo in Uvrgt* amounts; (7) aift
the sak and the Hour several times. If baking powder is used, sift it with
the flour aud the salt; (8) fold the dr>' ingredients uart^fuUy into the mix-
1
I
I
48a
A
A MANUAL OF HOME-MAKING
ture. It should not be l3ealen, becatiBe the tiir bubbles that make the <
light may thiia be broken, but it shaiild fw «^ut and folded until no dry
flour ia visible.
Method of baking. ^1
The pans for sponge piikc should lie perfectly clerui. They
should not be greaswl. The pans shoultl hv filled aecordinR to
the directions on page 479, 8pon|ti;e rakes ,shon!d l:»e fvnketl in a
slow oven from 1 to Ijy^ hours. When the cake is done it will
begin to shrink from the sides of the pan, and it will rel>outul ^
wlien presswl lightly on top with the finger. Sponge cukea H
should not l.)C renioveil from the pan until cold. The pan should
he inverttHl on a cake-rack and ihe cake should be allowtnl to
cool gradually in a place that m free from a draft.
d
I
BUTTER CAKES
Page 273
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
II
B
^
** 2 « t* «_«
s 2 5 e ar £- -1.1
«3? ^ «Q P4
5 k
1
g 1 1 1 1
& O m m ^ 1^ ^
11
II
i!
3^
CHAPTER XXII
CAKES
Cakes maybe divided into tlirne classes: cakes made wil
yeast, sponge eakes^ and butter cakesj or eakcs made with
shortening.
CAKES RLIDE WITH VEAST
The points wliich are essential for success in bread -making
(page 405) should he observed in mixing cakes hgh tenec I with
yea«t« Since sugar^ butter, and eggs hav<' a tendency to retard
fermentation, they shoukl tie added either to the light 8j>onge
or to the Hght dough. Brioche and raiscil doughnuts arc ex-
amples of cakes made with yeast*
SPONGE CAKES
Sponge cakes are reall}^ a variation of a soufH(? or puffy ome-
let. They are made without fat. They may he leavened with
eggs alone, or with baking powder and eggs. Plain sponge
cakes, choux paste, lady-fingers, macaroons and meringues are
examples of this type of cake. Sponge cakes shouki never be
cut with a knife. They should be broken or separated with
two forks by placing the backs of the tines together and gently
pulling the cake apart.
Method of fnixing.
(1) Separate ilio whites of the ^^g» from the yolks; (2) beat the yolks
until they iirv thick antl It^mon-f'olored, j^iTapirig {hvni flown from the sides
with a ^JifiiiUila to prcvi^Bt thfir drj'ing on the bowl; {'A) add the; sifted sugar
gradyally, boating tho mixture* constantly; (4) ad(J the Havciring, if it ii* to
he used: (5) lieat the whites until they will ntay in the Ixiwl when it is
iDVertetl, that is, until ttiey ar*^ stiff but not dry; (0) fold the whit^^a quickly
into the firstt mixture, urilil they arc «ot viHtblo in Uvrgt* amounts; (7) aift
the sak and the Hour several times. If baking powder is used, sift it with
the flour aud the salt; (8) fold the dr>' ingredients uart^fuUy into the mix-
1
I
I
48a
A
A MANUAL OF HOME-MAKING
ture. It should not be l3ealen, becatiBe the tiir bubbles that make the <
light may thiia be broken, but it shaiild fw «^ut and folded until no dry
flour ia visible.
Method of baking. ^1
The pans for sponge piikc should lie perfectly clerui. They
should not be greaswl. The pans shoultl hv filled aecordinR to
the directions on page 479, 8pon|ti;e rakes ,shon!d l:»e fvnketl in a
slow oven from 1 to Ijy^ hours. When the cake is done it will
begin to shrink from the sides of the pan, and it will rel>outul ^
wlien presswl lightly on top with the finger. Sponge cukea H
should not l.)C renioveil from the pan until cold. The pan should
he inverttHl on a cake-rack and ihe cake should be allowtnl to
cool gradually in a place that m free from a draft.
d
I
BUTTER CAKES