Plain cake is made with the basic propor¬
tions for standard muffins, by increasing the
sugar up to one half as much by measure as
flour, and by using 1 egg and 3 to 4 table¬
spoons fat✪ Muffins for each cup of flour. These in¬
creased amounts of sugar, eggs, and fat tend to
make the batter thin, so the liquid is decreased ;
thus the amount of flour to liquid is increased.
Plain cake may be combined by the batter
or muffin method. There are other methods,
however, which produce cakes of better tex¬
ture. These are discussed in detail in the
chapter on "Cakes Containing Fat.”
There are many variations of cake batters,
from very plain muffin-like cup cakes to very
rich cakes baked in layers or loaves. Flavor¬
ing, such as vanilla, is usually added to cake
batter.
Gingerbread is a plain cake, or a sweet, rich
muffin, flavored with certain spices, particu¬
larly ginger, cinnamon, nutmeg, and cloves.
Part or all of the sugar content of ginger¬
bread is usually in the form of molasses and
the liquid may be water or sour milk. With
molasses and sour milk, baking soda is used as
part or all of the leavening.
Cookies, doughnuts, and other small
cakes are modifications of cake. These are
all discussed in the chapter on cakes.
Table LIV gives basic proportions for the
standard batters and some of their many
variations, showing the relationship among
these different flour and liquid mixtures.
[271]
I able LIV • Proportions for Basic Batters and Some \ ariations1
Sifted
Batter
Liquid
Flour (All-
Purpose)
Leavening1 2
Eggs
Fat
Salt2
Sugar
Method
Comments
Amount
Popovers . .
1 c. sweet milk
1 c.
steam
2
0 to
i tsp.✪ Yorkshire Pudding
0
Batter (beat)
450°-
8 medium
1 tbsp.
350° F.
Yorkshire pud-
1 c. sweet milk
1 c.
steam
2
0
0 to
0
Batter (beat)
450°-
8 servings
ding . . . ;
2 tsP-
350° F.
Timbale cases,
1 c. sweet milk
£ to l£ c.
steam
1 to 2
0 to
i to
0 to
Batter
Fry 360°-
2 dozen
cover batters
1 tsp.
£ tsp.
i tbsp.
370° F.
cases
Egg pancake .
1 c. sweet milk
1 c.
steam
4
0 to
1 tsp.
0
Batter (beat)
450°-
2 (9 inch)
2 tbsp.
350° F.
Cream puffs .
1 c. water
1 c.
steam
4
ic.
i tsp. or
0
Cook liquid,
425°-
8 to 12
M c-)
more
fat, flour,
325° F.
first
V
Queen fritters
1 c. water
1 c.
steam
4
2 c.
i tsp. or
0
Same as
Fry in
2 dozen
more
cream puffs
deep fat
small
Griddle cakes .
1 c. sweet milk
li c.
li tsp. b.p.
1
1 to
f tsp.
0 to
Batter (do
Griddle
4 servings
2 tbsp.
li tbsp.
not beat)
Waffles . . .
1 c. sweet milk
lie.
1 tsp. b. p.
2
2 tbsp.
£ tsp.
0 to
Batter (do
Waffle
4 waffles
(sep.)
li tbsp.
not beat)
iron
Plain muffins .
1 c. sweet milk
2 c.
2 to 3 tsp.
1
2 tbsp.
h to
0 to
Muffin
400°-
8 to 12
b. p.
£ tsp.
2 tbsp.
425° F.
Drop fritters .
1 c. sweet milk
2 c.
2 to 3 tsp.
2
0 to
i to
0 to
Muffin
Fry 350°-
2 dozen
b. p.
1 tbsp.
£tsp.
2 tbsp.
360° F.
Drop dump-
1 c. sweet milk
2 c.
2 to 3 tsp.
1
0 to
i to
0 to
Muffin
Steam
1 dozen
lings
b. p.
2 tbsp.
£ tsp.
4 tbsp.
Plain cake . .
1 c. sweet milk
2\ to 3c.
2\ to
2
i c.
i to
1 to li c.
Muffin or
375° F.
2 to 3
tsp. b. p.
1 tsp.
cake
layers
Gingerbread .
\ c. milk, also
2 c.
1 tsp. b. p.
1
k c-
£ tsp.
1 c. mo-
Muffin
350° F.
12 serv-
molasses
(2 tsp.
Page 244 · 4 recipe records on this page
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Plain cake is made with the basic propor¬ tions for standard muffins, by increasing the sugar up to one half as much by measure as flour, and by using 1 egg and 3 to 4 table¬ spoons fat for each cup of flour. These in¬ creased amounts of sugar, eggs, and fat tend to make the batter thin, so the liquid is decreased ; thus the amount of flour to liquid is increased.
Plain cake may be combined by the batter or muffin method. There are other methods, however, which produce cakes of better tex¬ ture. These are discussed in detail in the chapter on "Cakes Containing Fat.”
There are many variations of cake batters, from very plain muffin-like cup cakes to very rich cakes baked in layers or loaves. Flavor¬ ing, such as vanilla, is usually added to cake batter.
Gingerbread is a plain cake, or a sweet, rich muffin, flavored with certain spices, particu¬ larly ginger, cinnamon, nutmeg, and cloves. Part or all of the sugar content of ginger¬ bread is usually in the form of molasses and the liquid may be water or sour milk. With molasses and sour milk, baking soda is used as part or all of the leavening.
Cookies, doughnuts, and other small cakes are modifications of cake. These are all discussed in the chapter on cakes.
Table LIV gives basic proportions for the standard batters and some of their many variations, showing the relationship among these different flour and liquid mixtures.
[illustration: Table LIV • Proportions for Basic Batters and Some Variations1]
Sifted
Batter
Liquid
Flour (All- Purpose)
Leavening1 2
Eggs
Fat
Salt2
Sugar
Method
Comments
Amount
Popovers . .
1 c. sweet milk
1 c.
steam
0 to
i tsp.
Batter (beat)
450°-
8 medium
1 tbsp.
350° F.
Yorkshire pud-
1 c. sweet milk
1 c.
steam
0 to
Batter (beat)
450°-
8 servings
ding . . . ;
2 tsP-
350° F.
Timbale cases,
1 c. sweet milk
£ to l£ c.
steam
1 to 2
0 to
i to
0 to
Batter
Fry 360°-
2 dozen
cover batters
1 tsp.
£ tsp.
i tbsp.
370° F.
cases
Egg pancake .
1 c. sweet milk
1 c.
steam
0 to
1 tsp.
Batter (beat)
450°-
2 (9 inch)
2 tbsp.
350° F.
Cream puffs .
1 c. water
1 c.
steam
i tsp. or
Cook liquid,
425°-
8 to 12
M c-)
more
fat, flour,
325° F.
first
Queen fritters
1 c. water
1 c.
steam
2 c.
i tsp. or
Same as
Fry in
2 dozen
more
cream puffs
deep fat
small
Griddle cakes .
1 c. sweet milk
li c.
li tsp. b.p.
1 to
f tsp.
0 to
Batter (do
Griddle
4 servings
2 tbsp.
li tbsp.
not beat)
Waffles . . .
1 c. sweet milk
lie.
1 tsp. b. p.
2 tbsp.
£ tsp.
0 to
Batter (do
Waffle
4 waffles
(sep.)
li tbsp.
not beat)
iron
Plain muffins .
1 c. sweet milk
2 c.
2 to 3 tsp.
2 tbsp.
h to
0 to
Muffin
400°-
8 to 12
b. p.
£ tsp.
2 tbsp.
425° F.
Drop fritters .
1 c. sweet milk
2 c.
2 to 3 tsp.
0 to
i to
0 to
Muffin
Fry 350°-
2 dozen
b. p.
1 tbsp.
£tsp.
2 tbsp.
360° F.
Drop dump-
1 c. sweet milk
2 c.
2 to 3 tsp.
0 to
i to
0 to
Muffin
Steam
1 dozen
lings
b. p.
2 tbsp.
£ tsp.
4 tbsp.
Plain cake . .
1 c. sweet milk
2\ to 3c.
2\ to
i c.
i to
1 to li c.
Muffin or
375° F.
2 to 3
tsp. b. p.
1 tsp.
cake
layers
Gingerbread .
\ c. milk, also
2 c.
1 tsp. b. p.
k c-
£ tsp.
1 c. mo-
Muffin
350° F.
12 servmolasses
(2 tsp.
Records on this page
MuffinsPlain CakePopoversYorkshire Pudding