of an excess of baking soda in the recipe.
This excess of soda would be objectionable
in flavor if it were not covered by the choc¬
olate. Even so, an excess of soda in choco¬
late cake destroys to some extent the dis¬
tinctive chocolate flavor. For this reason, a
rich-brown chocolate color is preferred to the
mahogany-red by most of those who under¬
stand the reason for the red color.
METHODS OF COMBINING
There are three general methods of com¬
bining the ingredients for cakes containing
fat. These are as follows: (1) the muffin
method, (2) the so-called conventional
method, and (3) the new speed method,
called by various terms. Each of these to¬
tally different methods produces a different
type of finished product, and the cakemaker
may choose the method she prefers.
Each of the basic methods has a number of
variations. The basic methods and some vari¬
ations are discussed here.
Preliminary Steps. There is certain pre¬
liminary preparation to the making of a cake
that must be carried out regardless of the
method of combining the ingredients. One
of the most important factors, for best re¬
sults, is that all ingredients should be at room
temperature (70° to 75° F.). The fat used
should be soft, but not melted. Eggs beat to
greater volume at room temperature than at
refrigerator temperature.
The oven should be at the specified tem¬
perature for baking before the cake is put
into it. Therefore, the oven should be turned
on before the cake is mixed, so that it can be
regulated by the time the cake is ready.
The pan or pans should be ready for the
batter before the ingredients are combined.
There are two ways of doing this for cakes
made with added fat:
1. Greasing the bottom of the pans, using
the same fat as that used in the cake, then
dusting with flour.
[299]
2. Lining the bottom of the pans with
waxed paper, cut exactly to fit the bottom.
As mentioned before, flour should always
be sifted once before measuring. This should
be done just before making the cake.
All ingredients must be measured (or
weighed) accurately before combining them
is begun. Use standard measuring utensils
and level measurements, scraping them off
level with the edge of a spatula. It is best to
measure eggs in a measuring cup, unless they
are graded for size and the volume is known.
Eggs vary in size. (See page 98.)
Cakes may be combined in an electric
mixer or by hand with a two-quart mixing
bowl and a wooden spoon.
Muffin Method. The simplest method of
combining the ingredients for a cake is the
muffin method. As the name implies, it is
the same as that generally used in making
muffins and consists of three main steps:
(1) sift the dry ingredients together: flour,
leavening, sugar, and salt (with self-rising
flour the leavening and salt are omitted);
(2) combine the liquid ingredients: milk,
beaten eggs, flavoring, and melted fat; and
(3) add the liquid to the dry ingredients by
making a well in the center of the latter and
pouring all the liquid into the well. The two
parts are then stirred together vigorously
until well mixed.
Page 274
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
of an excess of baking soda in the recipe. This excess of soda would be objectionable in flavor if it were not covered by the chocolate. Even so, an excess of soda in chocolate cake destroys to some extent the dis¬ tinctive chocolate flavor. For this reason, a rich-brown chocolate color is preferred to the mahogany-red by most of those who under¬ stand the reason for the red color.
METHODS OF COMBINING
There are three general methods of combining the ingredients for cakes containing fat. These are as follows: (1) the muffin method, (2) the so-called conventional method, and (3) the new speed method, called by various terms. Each of these totally different methods produces a different type of finished product, and the cakemaker may choose the method she prefers.
Each of the basic methods has a number of variations. The basic methods and some vari¬ ations are discussed here.
Preliminary Steps. There is certain preliminary preparation to the making of a cake that must be carried out regardless of the method of combining the ingredients. One of the most important factors, for best re¬ sults, is that all ingredients should be at room temperature (70° to 75° F.). The fat used should be soft, but not melted. Eggs beat to greater volume at room temperature than at refrigerator temperature.
The oven should be at the specified tem¬ perature for baking before the cake is put into it. Therefore, the oven should be turned on before the cake is mixed, so that it can be regulated by the time the cake is ready.
The pan or pans should be ready for the batter before the ingredients are combined. There are two ways of doing this for cakes made with added fat:
1. Greasing the bottom of the pans, using the same fat as that used in the cake, then dusting with flour.
[299]
2. Lining the bottom of the pans with waxed paper, cut exactly to fit the bottom.
As mentioned before, flour should always be sifted once before measuring. This should be done just before making the cake.
All ingredients must be measured (or weighed) accurately before combining them is begun. Use standard measuring utensils and level measurements, scraping them off level with the edge of a spatula. It is best to measure eggs in a measuring cup, unless they are graded for size and the volume is known. Eggs vary in size. (See page 98.)
Cakes may be combined in an electric mixer or by hand with a two-quart mixing bowl and a wooden spoon.
Muffin Method. The simplest method of combining the ingredients for a cake is the muffin method. As the name implies, it is the same as that generally used in making muffins and consists of three main steps:
(1) sift the dry ingredients together: flour, leavening, sugar, and salt (with self-rising flour the leavening and salt are omitted);
(2) combine the liquid ingredients: milk, beaten eggs, flavoring, and melted fat; and
(3) add the liquid to the dry ingredients by making a well in the center of the latter and pouring all the liquid into the well. The two parts are then stirred together vigorously until well mixed.