Experimental cookery

Egg whites 1 cup 244 grams Sugar Xyi cups 250 grams Cake flour 1 cup 100 grams Cream of tartar 1 teaspoon 3.6 grams Salt yi teaspoon Directions for mixing and baking. Bake 1/6 of the recipe for each experiment. Beat the egg whites until frothy, then add cream of tartar and salt. Continue beating until they are the desired stiffness. The peaks formed when the white follows the lifted beater stand up fairly stiff and the tip end is slightly rounded. Sift the sugar to remove lumps and large crystals so that it will dissolve readily when mixed with the egg white. The sugar is sprinkled over the top of the egg and then folded in with a spatula. See Experiment 67 for directions for folding. The class should use spatulas of the same size. An egg beater can be used to fold in the sugar, but if used all members of the class should use one, and the number of strokes may need to be changed according to the size of the egg ANGEL CAKES 387 beater. The flour is sifted to remove all lumps so that it folds in readily with the mixed whites and sugar. If the sifter is a coarse one, sift the flour several times. The flour is sifted over the eggs, then folded in. Flavoring is omitted in the above recipe so that the flavor of ingredients is more distinct. When used it may be added with the cream of tartar, thus preventing excess fold- ing. To better compare the effect of other factors it is preferable to beat the egg whites together and then divide after they are beaten. Pans 2>4 by 2>^ by 5 inches will hold 1/6 of the above recipe. It is better to bake the whole recipe in a pan with an opening in the center to facilitate baking, but small portions bake well in a loaf. Let the baked cakes hang inverted in the pans until cool. A. To determine the amount of mixing of sugar to yield the best texture and volume. I. Standard method. Beat enough whites at one time for the whole recipe. Add the cream of tartar and salt. Divide into 6 parts, using 38 grams of the beaten white for each 1/6 of the recipe. Bake at 175°C. (347°F.). There should be several girls in this group. One girl should beat and weigh the egg whites. Each girl should do the same manipulation on each cake. Thus if one girl folds the first ^4 of the sugar, she should do this operation on each cake, but no more, and pass it on to the next girl. Two girls can fold the flour, the first adding 3/5 and the other the remainder. 1. Add approximately % of the sugar, sprinkling it over the top of the beaten egg. Fold 5 times with a spatula. Repeat for each ^4 of the sugar. This gives a total of 20 strokes for folding in all the sugar. Sift approximately 1/5 of the flour over the egg and sugar mixture. Fold with 5 strokes of spatula. Add another 1/5 of the flour and fold a total of 10 strokes with the spatula. Add 1/5 of the flour and fold a total of 15 strokes. Add 1/5 of the flour and fold a total of 20 strokes. Add the last 1/5 of the flour and fold a total of 40 strokes. 2. Repeat 1 but fold each 34 of the sugar 10 times with the spatula. 3. Repeat 1 but fold each % of the sugar 15 times with the spatula. 4. Repeat Al, but fold each Y^ of the sugar 20 times. 5. Repeat Al, but fold each %. of the sugar 30 times.