Experimental cookery

2. Continue beating the egg white from CI, until it is about the same stiff- ness as that used under A and B. Weigh out 38 grams. Add the sugar and the flour as in CI. ANGEL CAKES 389 3. Beat the remaining egg white from C2, until it is very stiff, dry, and flaky. Weigh out 38 grams. Add the sugar and the flour as in CI. Would longer mixing of the egg white in CI partially overcome the lack of sufficient beating of the egg whites? D. To determine the effect of varying the proportion of cream of tartar used in angel cake, and the method of adding the cream of tartar. 1. Prepare 1/6 of the recipe for a control. Add the sugar by method and number of strokes found best under A and the flour with the number of strokes found best under B. 2. Repeat Dl, but omit the cream of tartar. 3. Repeat Dl, but increase the cream of tartar to 2 teaspoons for the full recipe. 4. Repeat Dl, but omit adding the cream of tartar to the egg. Sift the flour and the cream of tartar together 2 or 3 times, before adding the flour to the egg and sugar mixture. E. To determine the effect of increasing the proportion of sugar used in the cake. (Formula II.) 1. Increase the sugar for the full recipe to lyz cups. Beat enough egg whites for 3^ the full recipe. Add salt and cream of tartar for ^ the full recipe. Beat the egg whites by method and amount found best under A, but leave them slightly under-beaten. Add the flour with number of strokes found best under B. 2. Beat the remainder of the egg whites from El, the amount used in other experiments. Weigh out 38 grams and repeat El. 3. Beat the remainder of the egg white from E2, until very dry and flaky. Weigh out 42 grams. Repeat El. When the sugar in the recipe is increased, should the egg white be beaten longer to coagulate a larger proportion, thus giving greater rigidity to hold the added sugar, or does over-beating lessen the rigidity of the egg white? What would be the effect of increasing the mixing of the sugar and the egg white? May the flour be increased to 107 grams when the sugar is increased to 1^ cups? F. To determine the effect of reducing the proportion of flour in the stand- ard recipe. Reduce the flour for full recipe to 90 grams. Prepare 1/6 the recipe. Use meringue or standard method or both for beating eggs, beating an amount to give a desirable cake. Add flour as found best under B. If you think it advisable repeat the experiment reducing the flour to 80 grams. G. To determine the effect of different baking temperatures. Prepare ^ the full recipe following directions under F and using amount of flour found most desirable. Divide the batter into 3 equal portions. Bake one cake at 160°C. (320°F.), the second at 175°C. (357°F.), and the third at 190°C. (375°F.). H. Use formula III, p. 360. Use any or all methods that may yield a palatable cake. Compare volume, texture and tenderness with cakes from the standard recipe. I. Repeat H, using formula IV, p. 360. J. Repeat H, using formula V, p. 360. 390 EGG COOKERY Sponge Cake Experiment 70, To determine the factors which influence the texture of sponge cakes. Recipe: Sugar 1 cup 200 grams Pastry flour 1 cup 100 grams Lemon juice 1 tablespoon 15 grams Water 2 tablespoons 30 grams Eggs 6 288 grams, yolks 108 grams, whites 180 grams Lemon rind 1 tablespoon grated Salt Ys teaspoon A. Method of mixing.