Experimental cookery

8. When an oil or soft fat is used, a much better texture is obtained if the egg goes into the cake batter late in the mixing process, for less fat is emulsi- fied as an oil-in-water emulsion. Increase the salt to 4 grams for fats other than butter. Some other methods that may be tried are: a. Combine by any method desired but add the thoroughly beaten whole egg last. b. Combine the egg with the milk. Which method of mixing gives the best cake? Is one method of adding the flour preferable to another? Which method of adding the flour is quickest and easiest? Should cakes made with different fats always be combined by the con- ventional method or can different methods be used to advantage for some fats and oils? Is there any advantage in separating the yolk and white of the egg in a plain cake? F. To determine the effect of varying the proportion of the ingredients in the plain cake recipe upon texture, volume, and flavor. Prepare the full recipe unless otherwise indicated. Cream by the method decided upon by the class. Follow directions under A. Use a tartrate baking powder and divide the batter into six cakes of 150 grams each. Notice any changes occurring in the batter during mixing. 1. Increase the eggs in the recipe to 4. Prepare Yz the recipe, using a total of 100, 150, and 200 strokes respectively for the three cakes. 2. Repeat Fl, but separate the yolk and white of the egg. Add the beaten white with the flour and milk. 3. Increase the sugar in the recipe to U^ cups. PLAIN CAKE 535 4. Increase the sugar in the recipe to 2 cups. Stir the left-over batter from the sixth cake a total of 1500 strokes and bake 150 grams for a seventh cake. 5. Increase the fat in the recipe to ^ cup. Prepare ^ the recipe using a total of 100, 150, and 200 strokes for the three cakes. 6. Increase the sugar in the recipe to 1^ cups, the fat to ^ cup, and the eggs to 3. A seventh cake may be baked from the batter left over after weigh- ing the sixth cake. It should be stirred 1500 strokes. 7. Increase the flour in the recipe to 3^^ cups. Prepare Yz the recipe using a total of 100, 150, and 200 strokes for the three cakes. Characteristic appearance of crust Shape of top and edges Voli Texture Tender- ness Flavor Results and conclusions. Give characteristic differences in the appearance of the crust for each series as the mixing is increased. The characteristic differences in crust w^hen the proportion of different ingredients are changed. Compare the texture of each series. Of the different series. What is the effect on the volume of increasing the different ingredients? Which amount of mixing gives a cake of the best texture in each series? Do the cakes with the best texture usually have the best flavor? The increase of which ingredients increases tenderness, volume, velvetiness, toughness, and breadiness of the cake? G. To determine the effect on the texture, volume, and flavor of plain cake of varying the ingredients used. Prepare 1/6 of the recipe. Use the proportion of ingredients found best under F and the type of baking powder desired. Combine by whatever method the class decides to use and mix with the number of strokes that will give the best texture for the brand of baking powder used. Use 150 grams of batter for each cake. 1. Liquid.