Foods and home making

Set a heat-regulated oven at 3250 F. for a cake in a tube cake pan and bake for 50 to 60 minutes. If you know the heat regulator on your stove is registering accurately, and your oven hakes evenly , it is better not to open the oven until the time of baking is completed. Bake a sponge cake in a layer-cake pan at 350° F. for 40 to 45 minutes. What should be done with a sponge cake after it is taken from the oven ? A sponge cake should be inverted while cooling. With a tube cake pan such as is shown in Figure 147, this is an easy matter. When an ordinary pan is used, invert it on a cake cooler. Let the cake remain inverted until it is cool. Then with a spatula remove it from the pan and store it in a tightly-covered tin box. How is an angel cake made and baked? When only egg whites are used in a cake containing no fat, the cake is called an angel cake or a white sponge cake. The method of mixing is somewhat the same as for a sponge cake. Cream of tartar is always used in an angel cake. This substance helps to make the cake lighter by making the walls of the air bubbles more firm. Cakes 553 ANGEL CAKE 1 \ cups sugar \ teaspoon salt 1 cup soft wheat or pastry flour 1 teaspoon cream of tartar l£ cups egg whites (8 large or 9 1 teaspoon flavoring extract medium) Both the flour and the sugar are sifted before measuring. Moreover, these ingredients are sifted several times after measuring. Ar easy way of sifting these materials is to use pieces of smooth paper, creased length- wise through the center. The sugar or flour may be poured easily from one paper to another. Sift some sugar ; then measure the proper amount. Sift some flour ; measure the proper amount. Pour the sugar and flour into a sifter. Sift these ingredients together 4 times. Put the egg whites in a large mixing bowl. Add both the salt and cream of tartar to the whites. Add the cream of tartar through a sifter. Beat the whites until they are stiff , but not dry. Add the flavoring. Now sift a portion of the flour and sugar into the beaten whites. Quickly fold them in. Add the remainder of the flour and sugar and fold them in. Pour the mixture into a tube cake pan about 4 inches deep and 9 inches in diameter. Bake in a moderate oven — 32 50 F. — for 1 hour. If a smaller cake is desired, take f of the recipe. Variation. — Chocolate angel cake may be made by making the fol- lowing changes : Use f cup flour and i cup cocoa, instead of 1 cup flour ; 1 \ cups egg whites, instead of cups; | teaspoon salt instead of \ teaspoon. How are butter cakes related to muffins ? Here is a butter- cake recipe. Compare this recipe with the one for muffins on page 88. What ingredients does cake contain which muffins do not? Compare the quantities of ingredients in the two recipes. In what two ingredients is there an increase in quantity? PLAIN CAKE 1 egg 1 cup milk 1 cup sugar k cup butter or other fat ■ fat teaspoon salt 1 teaspoon flavoring 2 cups soft wheat or pastry flour 2 or 4 teaspoons baking powder (See footnote, page 88.) 554 Hospitality Since the method of mixing cake given in the following is so much like the method of mixing muffins, it is called the muffin method of mix- ing cake. Sift some flour, then measure the proper quantity. Add the baking powder and salt to the flour. In a mixing bowl, beat the egg. Add the milk and sugar. Mix well.