Add this mixture to the chocolate. Stir and cook over hot water
until the mixture thickens. Continue to cook for 15 minutes longer,
stirring only occasionally. Then add the butter. Stir until the butter
is melted. Set aside to cool.
When the custard cools, add the vanilla. Then it is ready to use.
If cocoa is used instead of chocolate, mix the cocoa with the cornstarch,
flour, and other ingredients.
SUMMARY
Classes of cakes:
1. Sponge cakes (contain no fat)
2. Butter cakes (contain fat)
Mixing sponge cakes :
x. Measure flour (and baking powder, if used)
2. Separate eggs, beat yolks
3. Add sugar, flavoring (and moisture, if used) to eggs
4. Add salt to egg whites and beat stiff.
5. Sift flour mixture into egg-yolk mixture
6. Fold beaten egg whites into egg-yolk mixture
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Mixing butter cakes:
1. Muffin method
a. Measure flour, baking powder, and salt.
b. Beat egg, add moisture and sugar.
c. Melt fat, add to egg mixture.
d. Sift flour mixture into egg mixture.
e. Add flavoring. Beat until ingredients are well mixed.
2. Modified conventional method
a. Cream fat. Reserve \ cup sugar to mix with egg whites. Add
remainder of sugar to the fat.
b. Separate egg. Beat egg yolks. Add to sugar mixture.
c. Mix flour, baking powder, and salt. Add dry ingredients
and milk alternately to sugar mixture. Add flavoring.
Beat well.
d. Beat egg whites until stiff. Add \ cup sugar. Fold into other
ingredients.
Temperature and time for baking cakes:
1. Sponge
a. Loaf or thick cake, 3230 F., 1 hour
b. Layer or thin cake, 330° F., 40 to 45 minutes
2. Butter
a. Loaf, 350° F., 45 to 60 minutes
b. Layer, 375° F., 25 to 30 minutes
c. Cup, 3730 F., 20 to 23 minutes
REVIEW QUESTIONS AND EXERCISES
Some of the following statements are true and some are false. Read
each statement very carefully and decide whether it is true or false. On a
piece of paper or in your notebook, list the numbers corresponding to the
statements. After each number, write the word True or the word False.
1. All granulated sugars have about the same fineness of grain.
2. All cakes are leavened with baking powder.
3. Egg whites used in making cake should be beaten until stiff and
dry.
4. A crack in the crust of a cake may be due to too hot an oven.
5. In making cakes containing butter, the butter should always be
creamed before it is added to other ingredients.
6. Most layer cakes containing butter should be baked at 375° F.
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563
7. When a plain-cake recipe is modified by adding chocolate, the
flavor of the cake will be improved by increasing the quantity of sugar.
8. Aluminum cake pans heat up quickly.
9. Too much moisture makes a cake coarse.
10. A cake containing a very small quantity of fat is usually tender.
11. All frosting should be cooked.
12. Confectioner’s sugar is finer than powdered sugar.
13. Too much fat may cause a cake to fall.
14. Baking powder is never used in sponge cakes.
15. Heat fat to a very high temperature and have it very hot when
adding it to other ingredients of a cake.
16. If hard wheat is substituted for soft wheat in a cake recipe, use
f cup of hard wheat.
17. Cake pans should be filled full of batter.
18. The pan in which an angel cake is baked should be greased.
19. Too much flour in a cake may cause a cracked crust.
20. Whole eggs are used in making white cake.
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Page 291
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Add this mixture to the chocolate. Stir and cook over hot water
until the mixture thickens. Continue to cook for 15 minutes longer,
stirring only occasionally. Then add the butter. Stir until the butter
is melted. Set aside to cool.
When the custard cools, add the vanilla. Then it is ready to use.
If cocoa is used instead of chocolate, mix the cocoa with the cornstarch,
flour, and other ingredients.
SUMMARY
Classes of cakes:
1. Sponge cakes (contain no fat)
2. Butter cakes (contain fat)
Mixing sponge cakes :
x. Measure flour (and baking powder, if used)
2. Separate eggs, beat yolks
3. Add sugar, flavoring (and moisture, if used) to eggs
4. Add salt to egg whites and beat stiff.
5. Sift flour mixture into egg-yolk mixture
6. Fold beaten egg whites into egg-yolk mixture
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562
Mixing butter cakes:
1. Muffin method
a. Measure flour, baking powder, and salt.
b. Beat egg, add moisture and sugar.
c. Melt fat, add to egg mixture.
d. Sift flour mixture into egg mixture.
e. Add flavoring. Beat until ingredients are well mixed.
2. Modified conventional method
a. Cream fat. Reserve \ cup sugar to mix with egg whites. Add
remainder of sugar to the fat.
b. Separate egg. Beat egg yolks. Add to sugar mixture.
c. Mix flour, baking powder, and salt. Add dry ingredients
and milk alternately to sugar mixture. Add flavoring.
Beat well.
d. Beat egg whites until stiff. Add \ cup sugar. Fold into other
ingredients.
Temperature and time for baking cakes:
1. Sponge
a. Loaf or thick cake, 3230 F., 1 hour
b. Layer or thin cake, 330° F., 40 to 45 minutes
2. Butter
a. Loaf, 350° F., 45 to 60 minutes
b. Layer, 375° F., 25 to 30 minutes
c. Cup, 3730 F., 20 to 23 minutes
REVIEW QUESTIONS AND EXERCISES
Some of the following statements are true and some are false. Read
each statement very carefully and decide whether it is true or false. On a
piece of paper or in your notebook, list the numbers corresponding to the
statements. After each number, write the word True or the word False.
1. All granulated sugars have about the same fineness of grain.
2. All cakes are leavened with baking powder.
3. Egg whites used in making cake should be beaten until stiff and
dry.
4. A crack in the crust of a cake may be due to too hot an oven.
5. In making cakes containing butter, the butter should always be
creamed before it is added to other ingredients.
6. Most layer cakes containing butter should be baked at 375° F.
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563
7. When a plain-cake recipe is modified by adding chocolate, the
flavor of the cake will be improved by increasing the quantity of sugar.
8. Aluminum cake pans heat up quickly.
9. Too much moisture makes a cake coarse.
10. A cake containing a very small quantity of fat is usually tender.
11. All frosting should be cooked.
12. Confectioner’s sugar is finer than powdered sugar.
13. Too much fat may cause a cake to fall.
14. Baking powder is never used in sponge cakes.
15. Heat fat to a very high temperature and have it very hot when
adding it to other ingredients of a cake.
16. If hard wheat is substituted for soft wheat in a cake recipe, use
f cup of hard wheat.
17. Cake pans should be filled full of batter.
18. The pan in which an angel cake is baked should be greased.
19. Too much flour in a cake may cause a cracked crust.
20. Whole eggs are used in making white cake.
HOME WORK