Varying the proportion of flour. If the flour is very dry a better texture
is obtained when the flour is reduced. If the proportion of flour in the
plain ,cake is increased the tendency to tunnel is increased. The cake is drier
and more solid. The volume is good. When the flour in the plain cake
recipe is increased to 3^^ cups. Experiment 84F,7, Fig. 75, the tenacity
of the batter becomes very great. As the gluten is developed by mixing,
long strands show in the batter when the mixing spoon is pulled through
it. Often after mixing 1000 strokes ribbons of batter from ^ to ^ inch
in width and over a foot long will form when the batter is allowed to
drop from the spoon.
Balancing cake formulas. Various ways and means are suggested for
balancing cake formulas. The single variation of the plain recipe in the
experimental outline that usually gives the most acceptable cake is to increase
the sugar from 1 to 1^ cups. This recipe is Formula I in Table 58.
Bakers have different rules for balancing cake formulas, but they state
there will always be exceptions to these rules. They also mix larger
quantities in one batch than the housewife, often 20 to 50 pounds or more
at one time. It is well known that in large-quantity cookery the propor-
508
BATTERS AND DOUGHS
tion of liquid must be decreased, or if a very small portion of the recipe
is made, the liquid must be increased. In many instances the rules given
in bakery trade journals sift down to the following or similar sugges-
tions.
Fig. 74. — Cake. Showing the effect on texture of increasing the sugar in the
plain cake recipe from 1 to 2 cups. Experiment 84F,4. As shown in the illustration
the cakes are about seven-ninths actual size.
150 grams of the batter removed and baked after mixing,
BALANCING CAKE FORMULAS
509
L The weight of the fat should not be over one-half the weight of the
sugar.
2. The weight of the fat should not exceed the weight of the eggs.
Fig. 74.
1. 50 strokes.
2. 150 strokes.
3. 300 strokes.
4. 400 strokes.
5. 1000 strokes.
6. 1500 strokes.
3. The weight of the sugar should not exceed the weight of the flour.
4. The weight of the liquid (milk plus eggs, not weight of dried milk
or eggs) should equal the weight of the flour.
510
BATTERS AND DOUGHS
Fig. 75. — Cake. Showing effect on texture and volume of increasing the flour
in the plain cake recipe from 3 to 3>2 cups. Experiment 84F,7, Illustration is
about seven-ninths actual size of cakes.
150 grams of the batter removed and baked after mixing,
Table 58 gives four formulas. The first is a recipe commonly used
for plain cake. In the second the only change is the reduction of the
liquid to accord with the rules given above. In the third the fat, eggs,
and milk are changed to the nearest most easily measurable quantities for a
richer cake.
CHOCOLATE CAKE
511
Fig. 75.
1. 50 strokes.
2. 100 strokes.
3. 150 strokes.
4. 300 strokes.
5. 400 strokes.
6. 1000 strokes.
Chocolate cake. Probably the question most often asked the author
concerning chocolate cake is how to obtain a red one. The usual reply
before answering the query is, "Why do you want a red chocolate cake?"
512
BATTERS AND DOUGHS
Page 405
Presented as published in 1932. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Varying the proportion of flour. If the flour is very dry a better texture
is obtained when the flour is reduced. If the proportion of flour in the
plain ,cake is increased the tendency to tunnel is increased. The cake is drier
and more solid. The volume is good. When the flour in the plain cake
recipe is increased to 3^^ cups. Experiment 84F,7, Fig. 75, the tenacity
of the batter becomes very great. As the gluten is developed by mixing,
long strands show in the batter when the mixing spoon is pulled through
it. Often after mixing 1000 strokes ribbons of batter from ^ to ^ inch
in width and over a foot long will form when the batter is allowed to
drop from the spoon.
Balancing cake formulas. Various ways and means are suggested for
balancing cake formulas. The single variation of the plain recipe in the
experimental outline that usually gives the most acceptable cake is to increase
the sugar from 1 to 1^ cups. This recipe is Formula I in Table 58.
Bakers have different rules for balancing cake formulas, but they state
there will always be exceptions to these rules. They also mix larger
quantities in one batch than the housewife, often 20 to 50 pounds or more
at one time. It is well known that in large-quantity cookery the propor-
508
BATTERS AND DOUGHS
tion of liquid must be decreased, or if a very small portion of the recipe
is made, the liquid must be increased. In many instances the rules given
in bakery trade journals sift down to the following or similar sugges-
tions.
Fig. 74. — Cake. Showing the effect on texture of increasing the sugar in the
plain cake recipe from 1 to 2 cups. Experiment 84F,4. As shown in the illustration
the cakes are about seven-ninths actual size.
150 grams of the batter removed and baked after mixing,
BALANCING CAKE FORMULAS
509
L The weight of the fat should not be over one-half the weight of the
sugar.
2. The weight of the fat should not exceed the weight of the eggs.
Fig. 74.
1. 50 strokes.
2. 150 strokes.
3. 300 strokes.
4. 400 strokes.
5. 1000 strokes.
6. 1500 strokes.
3. The weight of the sugar should not exceed the weight of the flour.
4. The weight of the liquid (milk plus eggs, not weight of dried milk
or eggs) should equal the weight of the flour.
510
BATTERS AND DOUGHS
Fig. 75. — Cake. Showing effect on texture and volume of increasing the flour
in the plain cake recipe from 3 to 3>2 cups. Experiment 84F,7, Illustration is
about seven-ninths actual size of cakes.
150 grams of the batter removed and baked after mixing,
Table 58 gives four formulas. The first is a recipe commonly used
for plain cake. In the second the only change is the reduction of the
liquid to accord with the rules given above. In the third the fat, eggs,
and milk are changed to the nearest most easily measurable quantities for a
richer cake.
CHOCOLATE CAKE
511
Fig. 75.
1. 50 strokes.
2. 100 strokes.
3. 150 strokes.
4. 300 strokes.
5. 400 strokes.
6. 1000 strokes.
Chocolate cake. Probably the question most often asked the author
concerning chocolate cake is how to obtain a red one. The usual reply
before answering the query is, "Why do you want a red chocolate cake?"
512
BATTERS AND DOUGHS