this method are an accepted product and
that those who use the method are enthusi¬
astic about it. The advantages are that,
first, it saves time, and, second, the beginner
can use it with almost the same degree of
success as the experienced cook. There is no
creaming of the fat and sugar and no separate
beating of the yolks and whites. The mixing
time is less than that required in the conven¬
tional method, and there are fewer utensils
to wash afterwards.
For success, however, this method calls
for more sugar than other methods; there¬
fore, the cakes made by it are sweeter and
are spoken of as "high sugar ratio” cakes.
Furthermore, not all fats can be used with
equal success. The ones most often recom¬
mended are the hydrogenated vegetable
shortenings containing a small amount of an
emulsifying agent. High-grade lards also
have been used successfully.
Usually there are four main steps in the
speed method. These are: (1) sift the dry
ingredients — flour, sugar, leavening, and
salt — together into the mixing bowl; (2) add
the fat, milk, and flavoring; (3) beat vigor¬
ously for two minutes by hand (150 strokes
per minute) or two minutes in the electric
mixer; and (4) add the unbeaten eggs✪ Speed Method for Making Cakes and
beat for another two minutes.
Variations in Speed Method. A num¬
ber of slight variations in these four steps
have been developed in different labora¬
tories, but essentially the method is the
same. One variation from the above order
of work set forth is used by some bakers.
After the dry ingredients and the fat are
in the mixing bowl, the unbeaten eggs and
half the milk are added before the first
two minutes of beating. Lastly, the re¬
mainder of the milk and the flavoring are
added and the batter is given the final two
minutes of beating.
With some lards, the best texture has re¬
sulted from creaming the lard with an equal
[302]
measure of the flour before adding the re¬
maining dry ingredients and the liquid. Also,
better results have been obtained with lard
when the milk is added in two installments,
and the eggs one at a time. The total mixing
time, however, is approximately the same as
that stated above.
This speed method is extremely easy to
use with an electric mixer; but the beginner
may find it necessary to take time out fre¬
quently for resting when beating by hand.
The four minutes of beating mean actual
beating time.
The texture of cakes made by the speed
method is very fine and even, and quite dif¬
ferent from that resulting from the conven¬
tional method. The grain is finer and it
might well be described as "velvety,” in
contrast to the "feathery” texture which
is the aim of the conventional method.
Each of these three basic methods of
making cake gives a different finished prod¬
uct. The cakemaker will have to choose
according to the type of cake she prefers and
the amount of time she can devote to the
job.
Page 277 · 1 recipe record 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
this method are an accepted product and that those who use the method are enthusi¬ astic about it. The advantages are that, first, it saves time, and, second, the beginner can use it with almost the same degree of success as the experienced cook. There is no creaming of the fat and sugar and no separate beating of the yolks and whites. The mixing time is less than that required in the conven¬ tional method, and there are fewer utensils to wash afterwards.
For success, however, this method calls for more sugar than other methods; there¬ fore, the cakes made by it are sweeter and are spoken of as "high sugar ratio” cakes. Furthermore, not all fats can be used with equal success. The ones most often recom¬ mended are the hydrogenated vegetable shortenings containing a small amount of an emulsifying agent. High-grade lards also have been used successfully.
Usually there are four main steps in the speed method. These are: (1) sift the dry ingredients — flour, sugar, leavening, and salt — together into the mixing bowl; (2) add the fat, milk, and flavoring; (3) beat vigor¬ ously for two minutes by hand (150 strokes per minute) or two minutes in the electric mixer; and (4) add the unbeaten eggs and beat for another two minutes.
Variations in Speed Method. A num¬ ber of slight variations in these four steps have been developed in different labora¬ tories, but essentially the method is the same. One variation from the above order of work set forth is used by some bakers. After the dry ingredients and the fat are in the mixing bowl, the unbeaten eggs and half the milk are added before the first two minutes of beating. Lastly, the re¬ mainder of the milk and the flavoring are added and the batter is given the final two minutes of beating.
With some lards, the best texture has re¬ sulted from creaming the lard with an equal
[302]
measure of the flour before adding the re¬ maining dry ingredients and the liquid. Also, better results have been obtained with lard when the milk is added in two installments, and the eggs one at a time. The total mixing time, however, is approximately the same as that stated above.
This speed method is extremely easy to use with an electric mixer; but the beginner may find it necessary to take time out fre¬ quently for resting when beating by hand. The four minutes of beating mean actual beating time.
The texture of cakes made by the speed method is very fine and even, and quite dif¬ ferent from that resulting from the conven¬ tional method. The grain is finer and it might well be described as "velvety,” in contrast to the "feathery” texture which is the aim of the conventional method.
Each of these three basic methods of making cake gives a different finished prod¬ uct. The cakemaker will have to choose according to the type of cake she prefers and the amount of time she can devote to the job.
Records on this page
Speed Method for Making Cakes