Boston Cooking-School cook book

Before baking, cut through center of mixture at right angles to break air bubbles. Rap pan on table for same purpose. To Bake Cake. Cake baking is greatly simplified if oven has a heat regulator. If oven has no regulator, place oven thermometer on grate on which cake is baked. _ Divide the time required for baking into quarters. During the first quarter, mixture begins to rise. During the second quarter, it continues rising and begins to brown. During the third quarter, it finishes rising and continues to brown. During the fourth quarter, it finishes baking and shrinks from the sides of pan. Watch cake during baking to see that it is baking properly. After ten minutes, move if necessary to insure even baking. Bake cake as near center of oven as possible. When done, cake shrinks slightly from sides of pan. Pound cake and fruit cake must be tested by pressing surface lightly with finger tips; if cake feels firm and does not retain imprint of finger, it is done. <A wire cake tester, inserted in center of cake, will come out clean and dry if cake is done. TIME AND TEMPERATURE FOR BAKING CAKE TYPE TIME ‘TEMPERATURE Be ance Cakes. eeu eer A) || 2 95\to GO muniites 325° FE Angel Food Cakes .-. . .° = « »/| 1 houror)moré 2500 Br. Butter Cakes: (loaf)). was. 2a =|) 760 to 45 minutes 350° F. Fruit and Pound Cakes .... . 1% to 4 hours 250°-325° F. Gubinweayer @akess* sane tase) cers ts. ||9 20 tor30 minutes S75 a8: MipiCakess. trgiladitisc We Ww) 2), 20 to 25-aminutes ST Oak. To Remove Cake from Pans. Invert sponge cake on wire cooler and let stand until cold. Loosen with spatula or knife. For butter cake, invert and let stand 5 minutes, then loosen with spatula 650 THE BOSTON COOKING-SCHOOL COOK BOOK if necessary, but do not hurry it. Rest pan on four sides succes- sively, so that the weight of cake may help it out. To Cut Cake. Cut in conventional squares or wedges or as in diagrams. Cut large round cake as in diagram A, smaller one as in diagram B, loaf cakes as in C or D. To Use Cake Crumbs. Use in Cake-Crumb Hermits (p. 703) or wherever bread crumbs are called for in bread puddings, Brown Betty, etc., cutting down on sugar to taste. TRUE SPONGE CAKE 5 egg whites 1 tablespoon lemon juice 5 egg yolks Grated rind 44 lemon 1 cup sugar 1. cup flour, sifted 4 times V4 teaspoon salt Beat whites until stiff but not dry; beat in half the sugar. Add lemon rind and juice to yolks and beat until thick and lemon- colored. Beat in remaining sugar. Combine mixtures. Cut and fold in flour sifted with salt. Pour into unbuttered pan. Cut through mixture several times to break large air bubbles. Bake 1 hour or more in moderately slow oven (325° F.), if in angel-cake or other deep pan. Bake 25 to 30 minutes in moderate oven (350° F.) if in layer-cake pans or individual tins. ; % 4 LOAF AND LAYER CAKES 651 DELIA’S SPONGE CAKE 2 egg whites 34 cup sugar 2 egg yolks \4 teaspoon lemon extract 4 tablespoons hot water 1 cup flour 114 teaspoons baking powder Beat whites until stiff and add half the sugar. Add hot water to egg yolks and beat until thick; then add remaining sugar and lemon extract gradually, while beating constantly. Add whites, and fold in flour, mixed and sifted with baking powder. Turn into deep cake pan and bake in moderate oven (350° F.) 35 minutes. SWEDISH SPONGE CAKE 3 eggs 1% cups flour, sifted 3 times 1 cup sugar 2 teaspoons baking powder 1 cup cold water Few grains salt Beat yolks until light, and beat in sugar 14 at a time. Add water, flour mixed and sifted with baking powder and salt. Fold in whites, beaten until stiff but not dry. Bake 40 minutes in mod- erate oven (350° F.). THREE-EGG SPONGE CAKE 3 egg whites 2 teaspoons vinegar 3 egg yolks 1 cup flour 1 cup sugar ' 1% teaspoons baking powder 1 tablespoon hot water 14 teaspoon salt