1. Conventional method. Cream enough butter, sugar, and eggs for 3 cakes.
Add the sugar gradually to the butter, and cream thoroughly. Add the beaten
egg and mix until light and fluffy. Divide into 3 equal parts. If using % the
recipe, weigh out 124 grams for each cake unless a smaller amount is neces-
sary to divide the creamed mixture evenly.
\a. To part 1 of the creamed mixture add the flour by method a given
under D.
\b. To the second part add the flour by method b under D.
\c. To the third part add the flour by method c under D.
2. Muffin method. Sift the baking powder and the flour together 2 times.
Use melted butter. Beat the egg. Combine the liquid ingredients. Add dry
ingredients to the liquid ones and mix 225 strokes.
3. Separating the yolk and white of the egg. Prepare ^ or proportion of
recipe desired. Separate the white and yolk of the egg. Cream the butter and
sugar thoroughly. Add the yolks to the creamed butter and mix until light
and spongy. Sift the baking powder and flour together 2 times. Add the flour
and milk according to method c under section D, but stir only a total of 160
strokes after adding the flour and 195 after adding the last of the milk. Add
the beaten egg white and fold 30 strokes with a spatula or stir with the spoon.
Divide into three cakes, using equal weights of batter for each cake. Bake one
at 185°C. (365°F.), the second at a lower temperature, and the third at a
higher temperature.
4. Cake-mixer method. Cream butter, sugar, and egg for 3 cakes. Have the
534 BATTERS AND DOUGHS
butter room temperature or about 25°C. Add the sugar and well-beaten egg,
and cream until very light and spongy. Sift the flour and baking powder
together 2 times. Divide the creamed mixture into three equal parts.
4a. To part 1 of the creamed mixture add the flour by method a under
section D.
4b. To part 2 add the flour by method b under section D.
4c. To part 3 add the flour by method c under section D.
5. Emulsion method. Beat the egg slightly. Melt the butter carefully so
that it does not reach a high temperature. Add a few drops of the melted
butter to the egg and beat with an egg beater. After the emulsion is started
add more butter. The butter is added to the egg in the same manner as in
making mayonnaise. After the butter is added to the egg add the sugar grad-
ually. Sift the baking powder and flour together 2 times. Add the flour and
milk by method a, b, or c under section D.
6. Conventional-sponge. Prepare ^ or proportion of recipe desired. Cream
>4 of the sugar and fat thoroughly. Add a tablespoon of flour, with which the
baking powder has been sifted 2 times, and fold 20 times. Add >^ of the
remaining flour and Yz of the milk and stir 75 additional strokes or a total
of 95. Repeat, adding the rest of the flour and milk. Total strokes 170. Beat
the egg, adding the remaining sugar gradually, until mixture Is very light and
looks like sponge cake batter. Combine quickly with the cake batter using 55
strokes, making a total of 225 strokes after starting to add the flour.
7. Repeat E6 using melted butter or oil, or both. In addition a soft lard
may be used. For fats other than butter increase the salt to 4 grams.
Page 424
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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1. Conventional method. Cream enough butter, sugar, and eggs for 3 cakes.
Add the sugar gradually to the butter, and cream thoroughly. Add the beaten
egg and mix until light and fluffy. Divide into 3 equal parts. If using % the
recipe, weigh out 124 grams for each cake unless a smaller amount is neces-
sary to divide the creamed mixture evenly.
\a. To part 1 of the creamed mixture add the flour by method a given
under D.
\b. To the second part add the flour by method b under D.
\c. To the third part add the flour by method c under D.
2. Muffin method. Sift the baking powder and the flour together 2 times.
Use melted butter. Beat the egg. Combine the liquid ingredients. Add dry
ingredients to the liquid ones and mix 225 strokes.
3. Separating the yolk and white of the egg. Prepare ^ or proportion of
recipe desired. Separate the white and yolk of the egg. Cream the butter and
sugar thoroughly. Add the yolks to the creamed butter and mix until light
and spongy. Sift the baking powder and flour together 2 times. Add the flour
and milk according to method c under section D, but stir only a total of 160
strokes after adding the flour and 195 after adding the last of the milk. Add
the beaten egg white and fold 30 strokes with a spatula or stir with the spoon.
Divide into three cakes, using equal weights of batter for each cake. Bake one
at 185°C. (365°F.), the second at a lower temperature, and the third at a
higher temperature.
4. Cake-mixer method. Cream butter, sugar, and egg for 3 cakes. Have the
534 BATTERS AND DOUGHS
butter room temperature or about 25°C. Add the sugar and well-beaten egg,
and cream until very light and spongy. Sift the flour and baking powder
together 2 times. Divide the creamed mixture into three equal parts.
4a. To part 1 of the creamed mixture add the flour by method a under
section D.
4b. To part 2 add the flour by method b under section D.
4c. To part 3 add the flour by method c under section D.
5. Emulsion method. Beat the egg slightly. Melt the butter carefully so
that it does not reach a high temperature. Add a few drops of the melted
butter to the egg and beat with an egg beater. After the emulsion is started
add more butter. The butter is added to the egg in the same manner as in
making mayonnaise. After the butter is added to the egg add the sugar grad-
ually. Sift the baking powder and flour together 2 times. Add the flour and
milk by method a, b, or c under section D.
6. Conventional-sponge. Prepare ^ or proportion of recipe desired. Cream
>4 of the sugar and fat thoroughly. Add a tablespoon of flour, with which the
baking powder has been sifted 2 times, and fold 20 times. Add >^ of the
remaining flour and Yz of the milk and stir 75 additional strokes or a total
of 95. Repeat, adding the rest of the flour and milk. Total strokes 170. Beat
the egg, adding the remaining sugar gradually, until mixture Is very light and
looks like sponge cake batter. Combine quickly with the cake batter using 55
strokes, making a total of 225 strokes after starting to add the flour.
7. Repeat E6 using melted butter or oil, or both. In addition a soft lard
may be used. For fats other than butter increase the salt to 4 grams.