Foods, their selection and preparation

While the texture of a cake made by the muffin method is not so fine as can be ob¬ tained by other methods, a light cake of even grain and good volume can be made in a short time and with little work. Also, when soft fats and oils are used, the muffin method may give as desirable results as a more laborious and time-consuming one. A beginner can usually make about as good a cake with this method as an experienced cook. Avoid having the melted fat extremely hot or almost cold. An extremely hot fat warms the mixture too much and one that is too cold does not mix well. Muffin-Meringue Method. For extra lightness, or to cut down the amount of bak¬ ing powder, the eggs may be separated and the stiffly beaten whites folded in last, as in a modified muffin method. This, of course, in¬ creases the time and work of mixing. Experimental work shows better results when the whites are made into a meringue with a part of the sugar than when the stiffly beaten whites alone are put in last. The sugar increases the stability of the egg-white foam, resulting in better texture and volume. This muffin-meringue method gives very satisfac¬ tory results when oils and soft fats are used. Modified Muffin Method. Another variation of the muffin method, when a solid fat is used, consists of cutting or rubbing the fat into the dry ingredients, rather than melting it and adding to the liquid. This is another speed method which some cooks prefer to melting the fat. It gives satisfac¬ tory results for plain cakes. The fat should be cut or rubbed so fine that the dry mixture resembles corn meal. Conventional Method. In the opinions of many authorities in the field of food prepara¬ tion and of many excellent cooks, the "good old-fashioned conventional method is still unequaled” for making cakes. This method, however, is laborious and time-consuming and at the same time requires a high degree of skill. It can be used to advantage with comparatively rich cakes of relatively low sugar content. Since one of the main points in this method is the creaming of the fat and sugar, a fat of high creaming quality is assumed. The steps and the order of work for the conventional method of making a cake are as follows: (1) cream the fat until it is light and fluffy; (2) add the sugar gradually and continue creaming until the two are blended into a fluffy mass; (3) add the egg yolks and beat until they are well blended with the fat and sugar; (4) sift the dry ingredients — [300] General Foods Corporation Conventional Method for Making Cakes • ( Upper left ) Gradually add the sugar into the well-creamed fat. Continue creaming until it is light and fluffy. ( Upper right ) Add beaten yolks to the creamed mixture of fat and sugar. ( Lower left ) Add sifted dry ingredients and milk alternately. (Lower right ) Lastly fold in the wellbeaten whites 1< flour, baking powder, and salt — together; (5) add the flour mixture alternately with the milk and flavoring, beginning and ending with the flour; and last (6) fold the stiffly beaten whites into the well-mixed batter.