To Line a Round Cake Tin with Paper. — Cut a
double band of paper 2 or 3 inches deeper than the
cake tin and rather longer than the circumference.
Fold up an inch of this band on the double fold and
make a mark. Open out and make cuts along the
marked-off inch of the paper an inch or so apart.
Arrange this band inside the cake tin, making the
notched part of the paper to lie flat on the bottom
of the tin. Then cut a double round of paper
exactly the size to fit inside the tin, and lay it
smoothly on the bottom. The paper must lie per-
fectly flat : there must be no wrinkles. If the tin
used is very large, three or four folds of paper may
be used. If the cake mixture contains a fair amount
of butter, no grease is required, but if there is little
or no fat in the cake ingredients the paper and tin
may be greased with clarified butter or melted
lard.
To Line a Flat Tin with Paper. — If the tin is
very shallow the paper will not require to be shaped,
but just pressed in smoothly and snipped at the
corners if necessary. Grease if necessary, and in
550
BREAD, BISCUITS, AND CAKES 551
some cases the paper is dusted over with a mixture
of flour and sugar as well.
Flat Tin Lined with Paper
For Scones or Small Rock Cakes. — A flat baking
sheet should be greased and sprinkled with flour ;
knock the edges of the tin on the table so that
the flour coats it all lightly, and then shake off any
that is superfluous.
For Sponge Cakes. — Tie a double band of paper
round the outside of the tin so as to project 2
or 3 inches over the edge at the top. Then coat
the inside of the mould and the paper with melted
clarified butter. This should be put on with a
brush, and the butter should not be too liquid or
the coating is apt to be too thin. Then pass
through a sieve together one table-spoonful of flour
and one table-spoonful of castor sugar, and dust
the inside of the mould and paper over with this
mixture. Turn the mould round and round until
every part is coated, and then empty out what
does not adhere. It is this preparation which gives
the light dry coating to a sponge cake.
Small Cake Tins. — Prepare these in the same
way as a tin for a sponge cake by greasing them
with clarified butter and dusting them out with a
mixture of flour or potato flour and sugar.
If two ounces each of flora and sugar are sieved
together, the mixture may be kept in a tin, and will
always be in readiness for the preparation of cake
tins. Some cooks mix a small proportion of' cream
of tartar with the flour and sugar, as it is supposed
to prevent the two latter from burning.
Small cake tins may often be filled more easily
by means of a forcing bag and pipe.
CHOICE AND PREPARATION OF VARIOUS
MATERIALS USED IN CAKE-MAKING
Flour. — Ordinary household flour or “ whites ”
should be used in all the recipes except where
otherwise stated. In the case of some of the very
Flour Sifter
light cakes, Vienna or Hungarian flour is preferable.
It is very important to have the flour dry, as
damp flour would render any cake heavy. If
there is any doubt about the dryness it will be
safer to warm the flour in a cool oven or on the rack
Page 880
Presented as published in 1914. 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
To Line a Round Cake Tin with Paper. — Cut a double band of paper 2 or 3 inches deeper than the cake tin and rather longer than the circumference. Fold up an inch of this band on the double fold and make a mark. Open out and make cuts along the marked-off inch of the paper an inch or so apart. Arrange this band inside the cake tin, making the notched part of the paper to lie flat on the bottom
of the tin. Then cut a double round of paper exactly the size to fit inside the tin, and lay it smoothly on the bottom. The paper must lie perfectly flat : there must be no wrinkles. If the tin used is very large, three or four folds of paper may be used. If the cake mixture contains a fair amount of butter, no grease is required, but if there is little or no fat in the cake ingredients the paper and tin may be greased with clarified butter or melted lard.
To Line a Flat Tin with Paper. — If the tin is very shallow the paper will not require to be shaped, but just pressed in smoothly and snipped at the corners if necessary. Grease if necessary, and in
some cases the paper is dusted over with a mixture of flour and sugar as well.
Flat Tin Lined with Paper
For Scones or Small Rock Cakes. — A flat baking sheet should be greased and sprinkled with flour ; knock the edges of the tin on the table so that the flour coats it all lightly, and then shake off any that is superfluous.
For Sponge Cakes. — Tie a double band of paper round the outside of the tin so as to project 2 or 3 inches over the edge at the top. Then coat the inside of the mould and the paper with melted clarified butter. This should be put on with a brush, and the butter should not be too liquid or the coating is apt to be too thin. Then pass through a sieve together one table-spoonful of flour and one table-spoonful of castor sugar, and dust the inside of the mould and paper over with this mixture. Turn the mould round and round until every part is coated, and then empty out what does not adhere. It is this preparation which gives the light dry coating to a sponge cake.
Small Cake Tins. — Prepare these in the same way as a tin for a sponge cake by greasing them with clarified butter and dusting them out with a mixture of flour or potato flour and sugar.
If two ounces each of flour and sugar are sieved together, the mixture may be kept in a tin, and will always be in readiness for the preparation of cake tins. Some cooks mix a small proportion of' cream of tartar with the flour and sugar, as it is supposed to prevent the two latter from burning.
Small cake tins may often be filled more easily by means of a forcing bag and pipe.
CHOICE AND PREPARATION OF VARIOUS MATERIALS USED IN CAKE-MAKING
Flour. — Ordinary household flour or “ whites ” should be used in all the recipes except where otherwise stated. In the case of some of the very
Flour Sifter
light cakes, Vienna or Hungarian flour is preferable.
It is very important to have the flour dry, as damp flour would render any cake heavy. If there is any doubt about the dryness it will be safer to warm the flour in a cool oven or on the rack