Foods, their selection and preparation

Batter into Pans. In pouring the batter into the pans, which should be prepared before the cake is mixed (see page 299), divide equally among the muffin cups or layer pans. (A three-cups-flour recipe will make three eight-inch or three thin nine-inch layers, or about 24 medium-sized cup cakes.) Pour some batter into each pan or cup; then even up the amount of batter in each. If necessary, level off the batter with a spatula or rubber bowl-scraper. The cake should be baked at once, or covered and placed in the refrigerator until time to bake. BAKING THE CAKE For a successful cake, there must be proper baking. The objectives of the baking are these: (1) to permit the cake almost to double its original height; (2) to cook the starch and coagulate the protein of the flour and egg so that the cake will remain light; and (3) to brown the cake. Baking Temperature. The temperature which will best accomplish these results depends upon several factors, including the kind of leavening, the sugar content, and the thickness of the cake. Leavening Agent. When air alone is used for leavening, as in most pound cakes, the baking temperature should be the same as for sponge cake — approximately 325° F. When a chemical leavening agent is used, the temperature must be higher, in some cases as high as 375° F. In general, cakes leavened with both air and chemical agents should be baked at temperatures between these two extremes. The kind of baking powder also plays some part in the baking temperature. A slightly lower temperature gives better results with slow-acting powders than is best with fast-acting powders. Some authorities recommend two temperatures for baking cakes: a low temperature to allow the cake to rise to its full height and a higher temperature to complete the baking. The first of these two temperatures may be varied according to the kind of baking powder — 300° F. for 10 to 20 minutes for the slow-acting powders and 350° F. for the fast-acting ones. In each case, the final temperature is 375° F. Experience has shown, however, that satisfactory results can be obtained with constant baking temperatures for cakes — approximately 375° F. for cakes made with fast-acting powders and slightly lower than that for those made with slow-acting powders. The improve¬ ment in results accomplished by the use of two baking temperatures usually does not justify the extra trouble of regulating for two temperatures. Sugar Content. Since sugar increases browning, the amount and kind of sugar [303] used are factors affecting the baking temperature of cakes. This, in part, explains the use of lower oven temperatures for cakes as compared with muffins. Most sirups, especially molasses and honey, brown at lower temperatures than granulated sugar. For example, gingerbread made with molas¬ ses, and honey cakes, are baked at lower temperatures than other cakes. Size of Cake. The size or thickness of the cake should be considered in deciding the temperature to use for baking it. In general, large cakes, such as loaf cakes, require lower temperatures than small cakes, such as cup cakes, or cakes baked in layers or in a thin sheet.