178 LABORATORY MANUAL OF FOODS AND COOKERY
c. Egg yolk, sugar, milk, sifted dry ingredients, melted
butter, beaten egg white.
d. Cream the butter, add sugar, beaten egg yolk, milk and
dry ingredients alternately, beaten egg whites.
165. - - Repeat Expt. 164, substituting for butter the following :
a. % butter, ^ crisco
b. \ butter, \ lard
c. oleomargarine
d. crisco
e. cottonseed oil
/. corn oil
g. chicken fat
166. - - a. Use the rule for plain cake, and prepare three cakes,
using for shortening, butter, oleo, crisco.
b. Divide each rule into 5 parts A, B, C, D, E. Bake A
in a slow oven; record temperature. Bake B in a moderate oven;
record temperature. Bake C in a slow oven, increasing the tempera-
ture ; record stages and changes in temperature.
Bake D in a hot oven, reducing the temperature ; record tempera-
tures and changes at each stage. Bake E in a cold oven, that is,
light the burners when the cake is placed in the oven. Summarize
results.
Record the optimum method of combination of ingredients and
oven temperature for each fat used in cake baking.
167. - - a. Add chocolate to plain cake recipe. Determine the
amount necessary. What change in the amount of flour is necessary ?
Why?
b. Add nuts to plain cake recipe. Compare with plain
cake. What change in the recipe is necessary? Why?
168. - - a. Cake without butter : compare the recipe for butter
cake with that for sponge cake. Note the absence of butter in the
latter and also the greater number of eggs. Review the experiments
with eggs and recall the effect of various temperatures in the cooking
of eggs. Review the oven temperatures given by Miss Van Arsdale
FLOUR MIXTURES 179
in Some Attempts to Standardize Oven Temperatures, and compare with
those determined in preceding experiments with butter cake. Se-
lect the range in each instance which corresponds to " slow " and
" moderate." Prepare one rule of sponge cake (use first recipe) and
bake samples at those temperatures. Compare as to moisture,
texture, and length of cooking.
b. Repeat the above experiment, using any sponge cake
recipe calling for a large number of eggs. In what way do the re-
sults differ from those in the preceding one? How do you account
for these differences?
c. Repeat, using the first recipe for white sponge cake or
angel cake. Compare the results with those in a and b. Account
for fhe differences noted. What is a satisfactory range in oven tem-
peratures for each type of cake?
d. Having determined the oven temperature in the above
experiments, prepare three sponge cakes, combining the ingredients
in the following manner :
Beat yolks with Dover egg beater. Add the sugar✪ Sponge Cake.
Dover egg beater.
Beat whites «
silver fork.
wire whisk.
Fold in the whites before the flour.
Fold in the whites after the flour.
Stir in the whites after the flour.
Bake and compare as to texture. Which method seems most
satisfactory ?
NOTE : This experiment can be successfully carried out if arranged so that
samples of a, b, and c are baked together at the various tempera-
tures. Comparison is thus made easy.
Leavens - - Leavening Agents
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Presented as published in 1916. 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
c. Egg yolk, sugar, milk, sifted dry ingredients, melted butter, beaten egg white.
d. Cream the butter, add sugar, beaten egg yolk, milk and dry ingredients alternately, beaten egg whites.
165. - - Repeat Expt. 164, substituting for butter the following :
a. % butter, ^ crisco
b. \ butter, \ lard
c. oleomargarine
d. crisco
e. cottonseed oil /. corn oil
g. chicken fat
166. - - a. Use the rule for plain cake, and prepare three cakes, using for shortening, butter, oleo, crisco.
b. Divide each rule into 5 parts A, B, C, D, E. Bake A in a slow oven; record temperature. Bake B in a moderate oven; record temperature. Bake C in a slow oven, increasing the temperature ; record stages and changes in temperature.
Bake D in a hot oven, reducing the temperature ; record temperatures and changes at each stage. Bake E in a cold oven, that is, light the burners when the cake is placed in the oven. Summarize results.
Record the optimum method of combination of ingredients and oven temperature for each fat used in cake baking.
167. - - a. Add chocolate to plain cake recipe. Determine the amount necessary. What change in the amount of flour is necessary ?
Why?
b. Add nuts to plain cake recipe. Compare with plain
cake. What change in the recipe is necessary? Why?
168. - - a. Cake without butter : compare the recipe for butter cake with that for sponge cake. Note the absence of butter in the latter and also the greater number of eggs. Review the experiments with eggs and recall the effect of various temperatures in the cooking of eggs. Review the oven temperatures given by Miss Van Arsdale
in Some Attempts to Standardize Oven Temperatures, and compare with those determined in preceding experiments with butter cake. Select the range in each instance which corresponds to " slow " and " moderate." Prepare one rule of sponge cake (use first recipe) and bake samples at those temperatures. Compare as to moisture, texture, and length of cooking.
b. Repeat the above experiment, using any sponge cake recipe calling for a large number of eggs. In what way do the results differ from those in the preceding one? How do you account for these differences?
c. Repeat, using the first recipe for white sponge cake or angel cake. Compare the results with those in a and b. Account for fhe differences noted. What is a satisfactory range in oven temperatures for each type of cake?
d. Having determined the oven temperature in the above experiments, prepare three sponge cakes, combining the ingredients in the following manner :
Beat yolks with Dover egg beater. Add the sugar. Dover egg beater.
Beat whites «
silver fork.
wire whisk. Fold in the whites before the flour. Fold in the whites after the flour. Stir in the whites after the flour.
Bake and compare as to texture. Which method seems most satisfactory ?
NOTE : This experiment can be successfully carried out if arranged so that samples of a, b, and c are baked together at the various temperatures. Comparison is thus made easy.
Leavens - - Leavening Agents
Records on this page
Sponge Cake