Experimental cookery

Prepare the full recipe, using the method of mixing decided upon. Divide into 6 cakes using 235 grams in each cake. Bake 1 cake at 165°C., 1 at 175°C., 1 at 185°C., 1 at 195°C., 1 at 205°C., and 1 at 215°C. C. To determine the effect of varying the ingredients upon the color of the cake. * This recipe was developed by Betty Ingersol Aitken. RED DEVIL'S FOOD 537 1. Use different brands of chocolate. 2. Use y2 teaspoon of soda and reduce the baking powder to 3 teaspoons. 3. Use thick sour milk. Add ^ teaspoon of soda, reduce the baking powder to 3 teaspoons and the flour to 286 grams for the full recipe. 4. Use brown sugar. 5. Mix enough of the following for Yz the recipe: butter, sugar, egg, choco- late, flavoring, and salt. After they are thoroughly mixed, weigh and divide into three parts. Use for a, b, and c. a. In part one use a tartrate baking powder. The quantity of flour, baking powder, and milk will be for 1/6 of the recipe. Add flour and milk by method found best under A. b. In part two use a phosphate baking powder. c. In part three use S.-P. baking powder. D. Substituting cocoa for chocolate. Substitute 63 grams of cocoa for the chocolate. Also use larger and smaller quantities to determine the optimum quantity. Compare the appearance, shape of top, volume, and texture of the cakes made by the different methods. Is there any difference in tenderness? Is the texture of a rich chocolate cake better, if the butter and sugar are thoroughly creamed? Which method requires the shortest time for mixing? Did the in- gredients of your cake have a high or a low temperature while mixing? Is the flavor improved by adding soda? Do different brands of chocolate produce the same color? The same flavor? What is the effect of different types of baking powder on the color of the cake ? Red Devil's Food Recipe : Butter }4 cup 112 grams Sugar 2 cups 400 grams Eggs 2 96 grams Flour 2 cups 200 grams Thick sour milk %cup 162 grams Baking powder ly2 teaspoons Vanilla 1 teaspoon Chocolate 3 squares 84 grams Boiling water ^2 cup Soda 1 teaspoon Salt }i teaspoon Mix the first seven ingredients by the conventional method. Cut the choco- late into small pieces. Add the boiling water to the chocolate. Cool before adding to the cake batter. A. The proportion of soda to give the best flavor. 1. Prepare }i of the above recipe. 2. Repeat 1, but reduce the soda to ^ teaspoon for the full recipe. 3. Repeat 1, but increase the soda to 1^4 teaspoons for the full recipe. B. To determine the effect of different brands of chocolate. 1. Try as many different brands of chocolate as you can secure. C. To determine the effect of varying ingredients upon color of cake. 538 BATTERS AND DOUGHS 1. Substitute sweet milk for the sour. How much soda should be used? How much baking powder? 2. Use brown sugar. With which proportion of soda is the real chocolate flavor retained best? Is the color the same with the different proportions of soda? What must the reaction be to give a deep red color to chocolate cake? With what reaction is the best flavor obtained? White Cake Experiment 86. To determine the effect of mixing by different methods on the volume, tex- ture, and tenderness of white cake. Recipe: Butter H cup 168 grams Flavoring 1 teaspoon Sugar 2 cups 400 grams Baking powder 3 teaspoons