Classes of Cakes. — Cakes are commonly divided into two classes : (a) Cakes without fat and (b) Cakes containing fat. Sponge cake (p. 240) is an example of the first class and the Plain Cake given below is an example of the second class. The method of mixing cakes containing fat differs from the method of mixing cakes without fat. The tern- 242 THE COOKING OF FOODS perature of the oven and the length of time required for baking also differ for the two classes of cakes. Comparison of Plain Cake and Muffins. — See the recipe for Plain Muffins, p. 213. Compare it with the recipe for Plain Cake. PLAIN CAKE 2 cupfuls flour 2 eggs 2J teaspoonfuls baking powder £ cupful milk or water 1 cupful sugar 1 teaspoonf ul flavoring 4 ounces fat✪ Plain Cake What ingredient does cake contain that is not present in muffins ? What two ingredients exist in greater quantity in cake than in muffins ? What ingredient exists in a smaller quantity in cake ? Account for the difference in the quan- tity of baking powder in the two mixtures. What are the proportions of fat to flour, milk to flour, and sugar to flour, in this recipe ? Generally, the more fat a quick bread contains, the smaller the quantity of moisture needed. Since cake contains much fat, less moisture is used in cake mixtures than in muffin mixtures. In cake mixtures are used : from one fourth to one third as much fat as flour ; from one fourth to one half as much liquid as flour; from one half to two thirds as much sugar as flour. Method of Mixing Cake Containing Fat. — Since cakes con- tain much more fat and sugar than muffins, a different method of mixing the fat with the other ingredients of the cake has been used quite generally. The fat and sugar have usually been blended by creaming them. However, many experiments in the mixing and baking of cakes have been made. 1 These show that a cake of good quality may be made by following the method of mixing 1 See the Journal of Home Economics , December, 1909, p. 418, " Cake Mixing," by Mabel T. We 11m an. CAKE CONTAINING FAT 243 fat in a muffin mixture, i.e. melting the fat and adding it to other ingredients. The following is the method of mixing cake when melted fat is used : Mix the sugar with the well-beaten eggs. Add the fla- voring. Add some of the dry ingredients and part of the milk. Repeat until all the dry ingredients and the milk have been added. Add the melted fat. In cake mixing, the yolks and the whites of the eggs are often separated. When this is done, the yolks and sugar are blended, the flavoring, dry ingredients, and moisture are added, then the melted fat is added, the mixture beaten, and finally the beaten whites are folded in. In combining cake ingredients, great care must be taken to mix all ingredients thoroughly. Cakes, except those con- taining very little moisture and much fat, such as Jumbles or Pound Cake, can be made satisfactorily by adding melted fat. It has been estimated that half as much time is required for mixing a cake in which melted fat is used as one in which the fat is creamed.

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Classes of Cakes. — Cakes are commonly divided into two classes : (a) Cakes without fat and (b) Cakes containing fat. Sponge cake (p. 240) is an example of the first class and the Plain Cake given below is an example of the second class. The method of mixing cakes containing fat differs from the method of mixing cakes without fat. The temperature of the oven and the length of time required for baking also differ for the two classes of cakes. Comparison of Plain Cake and Muffins. — See the recipe for Plain Muffins, p. 213. Compare it with the recipe for Plain Cake. PLAIN CAKE 2 cupfuls flour 2 eggs 2J teaspoonfuls baking powder £ cupful milk or water 1 cupful sugar 1 teaspoonf ul flavoring 4 ounces fat What ingredient does cake contain that is not present in muffins ? What two ingredients exist in greater quantity in cake than in muffins ? What ingredient exists in a smaller quantity in cake ? Account for the difference in the quantity of baking powder in the two mixtures. What are the proportions of fat to flour, milk to flour, and sugar to flour, in this recipe ? Generally, the more fat a quick bread contains, the smaller the quantity of moisture needed. Since cake contains much fat, less moisture is used in cake mixtures than in muffin mixtures. In cake mixtures are used : from one fourth to one third as much fat as flour ; from one fourth to one half as much liquid as flour; from one half to two thirds as much sugar as flour. Method of Mixing Cake Containing Fat. — Since cakes contain much more fat and sugar than muffins, a different method of mixing the fat with the other ingredients of the cake has been used quite generally. The fat and sugar have usually been blended by creaming them. However, many experiments in the mixing and baking of cakes have been made. 1 These show that a cake of good quality may be made by following the method of mixing 1 See the Journal of Home Economics, December, 1909, p. 418, "Cake Mixing," by Mabel T. Wellman. fat in a muffin mixture, i.e. melting the fat and adding it to other ingredients. The following is the method of mixing cake when melted fat is used : Mix the sugar with the well-beaten eggs. Add the flavoring. Add some of the dry ingredients and part of the milk. Repeat until all the dry ingredients and the milk have been added. Add the melted fat. In cake mixing, the yolks and the whites of the eggs are often separated. When this is done, the yolks and sugar are blended, the flavoring, dry ingredients, and moisture are added, then the melted fat is added, the mixture beaten, and finally the beaten whites are folded in. In combining cake ingredients, great care must be taken to mix all ingredients thoroughly. Cakes, except those containing very little moisture and much fat, such as Jumbles or Pound Cake, can be made satisfactorily by adding melted fat. It has been estimated that half as much time is required for mixing a cake in which melted fat is used as one in which the fat is creamed.

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