Generally speaking, unless otherwise stated, 7-inch cake tins have been
used in the recipes in this book. Prepare the tins as follows:
Large Rich Cakes: Grease, and line bottom and sides with greaseproof
paper.
Plain Cakes: It is generally sufficient to line the bottom only, or to use a
loose-bottomed tin.
Sponge Cakes ; Grease the tins and dust with 1 teaspoon caster sugar and
1 teaspoon cornflour mixed.
Small Cakes: If paper cases are used, put two together, or put in patty
tins in order that they keep their shape. When baking sheets are used
(e.g. for rock cakes), grease only the spots where the cakes are to be
dropped.
Scones : Flour the baking sheet.
Biscuits : Grease the baking sheet.
[45]
GENERAL DIRECTIONS FOR ‘‘CAKEOMA”’ CAKES
:
Most cakes made with ‘*‘ Cakeoma”’ require no sugar or baking powder.
Always make sure the oven is the correct heat before mixing the cake.
Mixing the Cake: Exact directions for mixing are given with each
recipe, and in order to get the best results, it is important to follow these
exactly—for instance, beat the cake mixture for a full 5 minutes when this
is stated, otherwise you may get a cake which has sunk in the middle, or in
which most of the fruit is at the bottom; puddings also should be well beaten.
Consistency of Mixture: A guide as to the amount of milk required
is given in the recipes: the exact measure cannot be stated since variation
in the size of the eggs affects the amount used. The consistency of the
mixture is described, and directions regarding this point should be followed.
Economy in Recipes: The recipes have been divided into everyday
types and those suitable for parties or special occasions. Margarine has
been used throughout, although of course butter could be substituted.
Many brands of margarine are soft in consistency, and are therefore best
kept in a cold place before being rubbed in.
Preparing Fruit: Wash it thoroughly, removing stalks, and take out
any stones with a small knife or with the fingers. Dry in a cloth, or spread
out on a tin in a warm place. Alternatively, put the fruit on a sieve with
some flour, and rub thoroughly.
Putting the Mixture in the Tin: After placing the bulk of the
mixture in the tin, clear the bow] with a spatula. Tap the tin gently on
the table to shake the mixture down, and smooth the top, making a slight
depression in the centre.
Placing Cakes in Oven: Arrange the shelves before the oven is
heated and make sure that they are quite level. Bake small cakes, biscuits
and pastry near the top of the oven, plain and fruit cakes lower down, and
rich cakes on a low shelf. Some ovens have side and some back heat;
in either case, it is generally advisable to place the cakes in a central position.
Oven Temperature: The oven temperature is stated in each recipe
by means of a description and temperature, e.g. moderate oven (350° F.).
Those using a gas oven can find the setting from the table on page 45.
Avoid opening the door during the first part of the cooking, as it
causes the temperature to fall quickly.
Times of Baking: Approximate times are given, since some ovens
brown more quickly than others, and an oven which has already been in
use for some hours may have the same effect.
To Test when a Cake is Cooked : Gently press the cake; if done, it
will feel firm to the touch. With large cakes, it is important to press the
centre. There should also be some shrinkage from the sides of the tin.
Another method is to insert a skewer or knitting needle in the centre of the
cake; it should come out clean if the cake is cooked.
To Remove Cake from Tin: Allow it to cool for a short while, then
tip the tin over on to a clean cloth, remove the paper, and place the cake
right side up on a wire tray.
[46]
Adam’s Pudding, 40
All Hallowe’en Cake, 19
Almond Paste, 23
Alphabet Bricks, 22
American Apple Pudding, 35
Doughnuts, 3
Apple Puddings, 29, 30, 35
Page 17
Presented as published in 1950. 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
Generally speaking, unless otherwise stated, 7-inch cake tins have been used in the recipes in this book. Prepare the tins as follows:
Large Rich Cakes: Grease, and line bottom and sides with greaseproof paper.
Plain Cakes: It is generally sufficient to line the bottom only, or to use a loose-bottomed tin.
Sponge Cakes ; Grease the tins and dust with 1 teaspoon caster sugar and 1 teaspoon cornflour mixed.
Small Cakes: If paper cases are used, put two together, or put in patty tins in order that they keep their shape. When baking sheets are used (e.g. for rock cakes), grease only the spots where the cakes are to be dropped.
Scones : Flour the baking sheet. Biscuits : Grease the baking sheet.
[45]
GENERAL DIRECTIONS FOR ‘‘CAKEOMA”’ CAKES
:
Most cakes made with ‘*‘ Cakeoma”’ require no sugar or baking powder. Always make sure the oven is the correct heat before mixing the cake. Mixing the Cake: Exact directions for mixing are given with each recipe, and in order to get the best results, it is important to follow these exactly—for instance, beat the cake mixture for a full 5 minutes when this is stated, otherwise you may get a cake which has sunk in the middle, or in which most of the fruit is at the bottom; puddings also should be well beaten.
Consistency of Mixture: A guide as to the amount of milk required is given in the recipes: the exact measure cannot be stated since variation in the size of the eggs affects the amount used. The consistency of the mixture is described, and directions regarding this point should be followed.
Economy in Recipes: The recipes have been divided into everyday types and those suitable for parties or special occasions. Margarine has been used throughout, although of course butter could be substituted. Many brands of margarine are soft in consistency, and are therefore best kept in a cold place before being rubbed in.
Preparing Fruit: Wash it thoroughly, removing stalks, and take out any stones with a small knife or with the fingers. Dry in a cloth, or spread out on a tin in a warm place. Alternatively, put the fruit on a sieve with some flour, and rub thoroughly.
Putting the Mixture in the Tin: After placing the bulk of the mixture in the tin, clear the bow] with a spatula. Tap the tin gently on the table to shake the mixture down, and smooth the top, making a slight depression in the centre.
Placing Cakes in Oven: Arrange the shelves before the oven is heated and make sure that they are quite level. Bake small cakes, biscuits and pastry near the top of the oven, plain and fruit cakes lower down, and rich cakes on a low shelf. Some ovens have side and some back heat; in either case, it is generally advisable to place the cakes in a central position.
Oven Temperature: The oven temperature is stated in each recipe by means of a description and temperature, e.g. moderate oven (350° F.). Those using a gas oven can find the setting from the table on page 45.
Avoid opening the door during the first part of the cooking, as it causes the temperature to fall quickly.
Times of Baking: Approximate times are given, since some ovens brown more quickly than others, and an oven which has already been in use for some hours may have the same effect.
To Test when a Cake is Cooked : Gently press the cake; if done, it will feel firm to the touch. With large cakes, it is important to press the centre. There should also be some shrinkage from the sides of the tin. Another method is to insert a skewer or knitting needle in the centre of the cake; it should come out clean if the cake is cooked.
To Remove Cake from Tin: Allow it to cool for a short while, then tip the tin over on to a clean cloth, remove the paper, and place the cake right side up on a wire tray.
[46]
Adam’s Pudding, 40
All Hallowe’en Cake, 19
Almond Paste, 23
Alphabet Bricks, 22
American Apple Pudding, 35 Doughnuts, 3
Apple Puddings, 29, 30, 35