Grease the pans carefully with butter or suet; dust lightly with flour; shake out the flour and pour in the batter. Then lift the pans into the oven. The essential point, of course, is that the oven have just the proper degree of heat for the kind of cake to be baked. If it is too hot at first, the cake will form a crust on the outside before rising to its full height, and in continuing to rise it will lift the top and break it, thus producing an unsightly loaf. If it is too cool, the cake will either fall, or rise and run over the sides of the pan, making the loaf not only imsightly, but of a coarse texture. Cake should be watched while baking. If the oven door is opened and closed carefully there is no danger of causing the cake to fall. If the cake browns too quickly, cover it with paper and reduce the heat. Small cakes require a hotter oven than loaf cake. All cakes except pound cake shrink away from the edges of the pan when done, and in most cases no further test is necessary. Cakes may, however, be tested by sticking a fresh broom straw into the center; if it comes out clean the cake is done. If the cake cracks open on top too much flour has been used. If of coarse texture the cake has not been well beaten or the oven has been too slow. 290 Planned for a P ATTirC: Family of Four ^^iiJiJiO BAKING POWDER 8 ounces bicarbonate of soda 6 ounces tartaric acid 1 package high-grade cornstarch Put all the ingredients together and sift them thoroughly five times. Keep closely covered in glass jars or tin boxes. ANGEL CAKE Whites of 11 eggs IVz cups granulated sugar 1 teaspoon cream of tartar 1 cup sifted flour 1 teaspoon flavoring Beat the eggs until light; add the cream of tartar and beat to a stiff froth; then add the sugar gradually. Fold in the flour after it has been sifted five times; add the vanilla and pour the mixture into an unbuttered angel-cake pan. Bake in a moderate oven forty-five or fifty minutes; turn the pan upside down and let it stand until the cake falls out. SPONGE CAKE No. 1 6 large eggs 1/2 lemon 11 ounces granidated sugar Pinch of baking powder 3% otmces sifted flour Pinch of salt Beat the yolks and the whites separately until very light. Into the yolks beat the sugar; then add the lemon, salt, baking powder and half the flour. Fold in half of the whites; add the remainder of the flour, then the remainder of the whites. Pour into a greased pan and bake in a slow oven for forty -five minutes or one hour. SPONGE CAKE No. 2 5 eggs Juice and grated rind of 1/2 lemon 1 cup sugar Pinch of salt 1 cup flour Beat the yolks until light; add the sugar gradually, then the lemon. Beat the whites until stiff and dry; cut them into the first mixture; then sift and fold in the flour, but do not stir the mixture. 291 CAKES Fianned for a Family of Four SPONGE CAKE No. 3 4 eggs 1 cup flour 1 cup sugai 1 teaspoon baking powder 6 tablespoons water 1 teaspoon vanilla Beat the yolks of the eggs and the sugar thoroughly; add the water; then the sifted flour and the whites alternately, and the baking powder and vanilla last. Pour into a greased Turk's head and bake in a quick oven about fifteen minutes. CREAM SPONGE For cream sponge follow the recipe for Sponge Cake No. 3; bake in layers and fill with a custard made from the following: ✪ Pound Cake

AI-modernized reading of the original text

Grease the pans carefully with butter or suet; dust lightly with flour; shake out the flour and pour in the batter. Then lift the pans into the oven. The essential point, of course, is that the oven have just the proper degree of heat for the kind of cake to be baked. If it is too hot at first, the cake will form a crust on the outside before rising to its full height, and in continuing to rise it will lift the top and break it, thus producing an unsightly loaf. If it is too cool, the cake will either fall, or rise and run over the sides of the pan, making the loaf not only unsightly, but of a coarse texture. Cake should be watched while baking. If the oven door is opened and closed carefully there is no danger of causing the cake to fall. If the cake browns too quickly, cover it with paper and reduce the heat. Small cakes require a hotter oven than loaf cake. All cakes except pound cake shrink away from the edges of the pan when done, and in most cases no further test is necessary. Cakes may, however, be tested by sticking a fresh broom straw into the center; if it comes out clean the cake is done. If the cake cracks open on top too much flour has been used. If of coarse texture the cake has not been well beaten or the oven has been too slow. Planned for a Family of Four BAKING POWDER 8 ounces bicarbonate of soda 6 ounces tartaric acid 1 package high-grade cornstarch Put all the ingredients together and sift them thoroughly five times. Keep closely covered in glass jars or tin boxes. ANGEL CAKE Whites of 11 eggs IVz cups granulated sugar 1 teaspoon cream of tartar 1 cup sifted flour 1 teaspoon flavoring Beat the eggs until light; add the cream of tartar and beat to a stiff froth; then add the sugar gradually. Fold in the flour after it has been sifted five times; add the vanilla and pour the mixture into an unbuttered angel-cake pan. Bake in a moderate oven forty-five or fifty minutes; turn the pan upside down and let it stand until the cake falls out. 6 large eggs 1/2 lemon 11 ounces granulated sugar Pinch of baking powder 3% ounces sifted flour Pinch of salt Beat the yolks and the whites separately until very light. Into the yolks beat the sugar; then add the lemon, salt, baking powder and half the flour. Fold in half of the whites; add the remainder of the flour, then the remainder of the whites. Pour into a greased pan and bake in a slow oven for forty -five minutes or one hour. 5 eggs Juice and grated rind of 1/2 lemon 1 cup sugar Pinch of salt 1 cup flour Beat the yolks until light; add the sugar gradually, then the lemon. Beat the whites until stiff and dry; cut them into the first mixture; then sift and fold in the flour, but do not stir the mixture. Planned for a Family of Four 4 eggs 1 cup flour 1 cup sugar 1 teaspoon baking powder 6 tablespoons water 1 teaspoon vanilla Beat the yolks of the eggs and the sugar thoroughly; add the water; then the sifted flour and the whites alternately, and the baking powder and vanilla last. Pour into a greased Turk's head and bake in a quick oven about fifteen minutes. CREAM SPONGE For cream sponge follow the recipe for Sponge Cake No. 3; bake in layers and fill with a custard made from the following:

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Pound CakeAngel CakeSponge Cake No. 1Sponge Cake No. 2Sponge Cake No. 3Butter CakeGold CakeCream Sponge

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