Fig. 65. — Photomicrograph of cake made with oil. Left, conventional ; right, con-
ventional-sponge method. Temperature for combining 25°C. There is more tendency
for the oil to be distributed at the crumb/air interface by the latter method.
Magnification approximately x 350, except center, which is x 70. Center is same as
right. Because of the thickness of the section and the consequent diffraction, the
crumb appears fluid at 350 magnification but shows better at 70 magnification.
Fig. 66. — Cake batter. The temperature of all the ingredients was 40°C. when
mixed. At this temperature the butter was melted. When stirred a partial or
complete oil-in-water emulsion was formed. The small dark spheres are butter.
Because of the high magnification necessary to show the fat spheres, the layer of
batter appears very thick. Magnification approximately x 400.
Fig. 67. — Showing the distribution of fat (butter) in cake as influenced by method
of mixing and temperature of ingredients when combined. At the lower tempera-
ture the fat (black in the photomicrographs) is at the surface of the cake crumb,
but the layer is more uneven in the conventional than for the conventional-sponge
method. At the higher temperature the fat is softer and is distributed within the
cake crumb, which results in a cake of poorer texture. Magnification approximately
X 350.
Upper left: Conventional method, ingredients mixed at 25°C.
Upper right: Conventional-sponge at 25°C.
Lower left: Conventional at 30°C.
Lower right: Conventional-sponge at 30°C. (Myers)
492 BATTERS AND DOUGHS
volume is not obtained with these proportions because the ratio of sugar to
fat is too large. Hence when Martin creamed the fat with one-half the
sugar the volume of the creamed mixture increased. A very small amount
of flour w^as folded into this creamed mixture, then the remainder of the
flour and the milk were added in any manner desired. The other half of
the sugar was beaten with the whole egg until the mixture was thick,
fluffy, and spongy, resembling a sponge cake batter in texture. This was
then quickly folded into the cake batter.
The conventional-sponge method is the only method used in the author's
laboratory that gives an excellent textured cake when oil is used. Although
developed to use with soft lard it has been found equally good to use with
butter and hydrogenated fats. The chief advantage of this method is the
increased velvetiness of the crumb, which may be related to the fat dis-
tribution.
That the method and order of mixing and combining ingredients has an
effect on the fat distribution is shown in Fig. 67.
Temperature of the ingredients when the cake batter is mixed.
At higher temperatures the fat becomes softer, more mobile, and is easier
to emulsify. When a temperature at which the major portion of the fat is
emulsified is reached, i.e., when very soft or entirely melted, the cakes are
poorer in texture and resemble those made from oil by the conventional
method. See Figs. 65 and 67.
Page 396
Presented as published in 1932. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Fig. 65. — Photomicrograph of cake made with oil. Left, conventional ; right, con-
ventional-sponge method. Temperature for combining 25°C. There is more tendency
for the oil to be distributed at the crumb/air interface by the latter method.
Magnification approximately x 350, except center, which is x 70. Center is same as
right. Because of the thickness of the section and the consequent diffraction, the
crumb appears fluid at 350 magnification but shows better at 70 magnification.
Fig. 66. — Cake batter. The temperature of all the ingredients was 40°C. when
mixed. At this temperature the butter was melted. When stirred a partial or
complete oil-in-water emulsion was formed. The small dark spheres are butter.
Because of the high magnification necessary to show the fat spheres, the layer of
batter appears very thick. Magnification approximately x 400.
Fig. 67. — Showing the distribution of fat (butter) in cake as influenced by method
of mixing and temperature of ingredients when combined. At the lower tempera-
ture the fat (black in the photomicrographs) is at the surface of the cake crumb,
but the layer is more uneven in the conventional than for the conventional-sponge
method. At the higher temperature the fat is softer and is distributed within the
cake crumb, which results in a cake of poorer texture. Magnification approximately
X 350.
Upper left: Conventional method, ingredients mixed at 25°C.
Upper right: Conventional-sponge at 25°C.
Lower left: Conventional at 30°C.
Lower right: Conventional-sponge at 30°C. (Myers)
492 BATTERS AND DOUGHS
volume is not obtained with these proportions because the ratio of sugar to
fat is too large. Hence when Martin creamed the fat with one-half the
sugar the volume of the creamed mixture increased. A very small amount
of flour w^as folded into this creamed mixture, then the remainder of the
flour and the milk were added in any manner desired. The other half of
the sugar was beaten with the whole egg until the mixture was thick,
fluffy, and spongy, resembling a sponge cake batter in texture. This was
then quickly folded into the cake batter.
The conventional-sponge method is the only method used in the author's
laboratory that gives an excellent textured cake when oil is used. Although
developed to use with soft lard it has been found equally good to use with
butter and hydrogenated fats. The chief advantage of this method is the
increased velvetiness of the crumb, which may be related to the fat dis-
tribution.
That the method and order of mixing and combining ingredients has an
effect on the fat distribution is shown in Fig. 67.
Temperature of the ingredients when the cake batter is mixed.
At higher temperatures the fat becomes softer, more mobile, and is easier
to emulsify. When a temperature at which the major portion of the fat is
emulsified is reached, i.e., when very soft or entirely melted, the cakes are
poorer in texture and resemble those made from oil by the conventional
method. See Figs. 65 and 67.