The secret of success in baking cakes is the care in folowing the
recipe exactly, and attention to the simplest rules of mixing and baking. 5
Have everything ready before you start, see that the oven will be ready DY¥ie
time needed, prepare pans ready for baking. Be sure and read recipe over —
once before mixing the cake, All measurements are level.
NO REPAIR BILLS DURING NINE YEARS
Mrs. A. L. Stephens, Ladysmith, Que., says:—I have had a Magnet Cream
Separator for nine years and it has not cost me anything for repairs and is
just working fine.
46
Always sift flour and all dry powders before measuring.
Use a wooden spoon for mixing.
There are two classes of cakes: Cakes with butter, as fruit cake, pond
cakes, etc.; cakes without butter, angle cake, sponge cake, etc.
They are mixed in three ways, stirring, beating and cutting or folding.
To stir:—Let the spoon touch the sides and bottom of the bowl, and.
move it round quickly in circles of various sizes. Do not lift it out of the
mixture, and work well against the sides.
To beat:—Tip the bowl to one side, Bring the spoon or fork quickly
into the mixture and through it, take it out the other side and bring it over
and down again, scraping the sides well each time it goes in. It is important.
to keep the bowl of the spoon well scraped out during mixing. Beat hard
and quickly.
To cut or fold:—Turn over the mixture with a spoon or knife and lift.
it up, folding in as lightly as possible. Do not stirr or beat, but mix very
gently until quite blended.
To cream:—This term means to blend and is used in connection with the
combining of butter, sugar and eggs. Butter must be moderately soft, sugar
fine grained, and the material should be beaten until very light.
To beat yolks or whole eggs:—Use a fork and beat until thick and
lemon colored.
To whip whites:—Use a wire whip and use long easy strokes to enclose.
the cold air. To test whites, take out whip and reverse it, and if whites.
stand up in a point, they are stiff, ‘
To beat whites:—Use a “dover” egg beater and beat until stiff and dry.
This beats out the air and is best for icings and meringues,
Utensils and cake pans:—Use only round bottom bowls for mixing, and.
one should be large enough to hold all ingredients for the final beating or
folding. Cake pans should be so constructed that they require no greasing.
To fill cake pans:—Fill cake pans two-thirds full and bring batter well
along edges and tube, leaving a slight depression in centre. Never:move
cake in the oven while soft, and never bake several kinds of cake at the
same time.
Care of oven:—Begin with moderate heat, and if you use wood or coal,
fuel will not have to be replenished during the baking. Test temperature by
placing a soft piece of paper in the oven. For Angel food, or sponge cake
it should turn a golden brown in seven minutes; for butter loaf cakes, in
five minutes; for layer cakes in four minutes. Cake should rise to top of
pan before it begins to brown, and if oven gets too hot at any time, open the
door to let the hot air escape. Do not be afraid that it will cause the cake
to fall,
To test cake when done:—A toothpick, if inserted, should come out
clean. If top is touched with finger tip, it should rebound without making
a hissing sound, and cake will shrink slightly when done, especially Angel
food and sponge cake.
To remove cake from pans:—Do not take cake from pan until cold.
Angel food and sponge cake should be inverted in pan, and allowed to hang,
as this stretches the cake and prevents settling. Butter cakes are cooled by
setting the pan on a wire rack so air can circulate under it. ="
Page 39
Presented as published in 1920. 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
The secret of success in baking cakes is the care in following the recipe exactly, and attention to the simplest rules of mixing and baking. 5 Have everything ready before you start, see that the oven will be ready by the time needed, prepare pans ready for baking. Be sure and read recipe over — once before mixing the cake, All measurements are level.
NO REPAIR BILLS DURING NINE YEARS Mrs. A. L. Stephens, Ladysmith, Que., says:—I have had a Magnet Cream Separator for nine years and it has not cost me anything for repairs and is just working fine.
Always sift flour and all dry powders before measuring. Use a wooden spoon for mixing.
There are two classes of cakes: Cakes with butter, as fruit cake, pond cakes, etc.; cakes without butter, angle cake, sponge cake, etc.
They are mixed in three ways, stirring, beating and cutting or folding. To stir:—Let the spoon touch the sides and bottom of the bowl, and.
move it round quickly in circles of various sizes. Do not lift it out of the mixture, and work well against the sides.
To beat:—Tip the bowl to one side, Bring the spoon or fork quickly into the mixture and through it, take it out the other side and bring it over and down again, scraping the sides well each time it goes in. It is important. to keep the bowl of the spoon well scraped out during mixing. Beat hard and quickly.
To cut or fold:—Turn over the mixture with a spoon or knife and lift. it up, folding in as lightly as possible. Do not stir or beat, but mix very gently until quite blended.
To cream:—This term means to blend and is used in connection with the combining of butter, sugar and eggs. Butter must be moderately soft, sugar fine grained, and the material should be beaten until very light.
To beat yolks or whole eggs:—Use a fork and beat until thick and lemon colored.
To whip whites:—Use a wire whip and use long easy strokes to enclose the cold air. To test whites, take out whip and reverse it, and if whites stand up in a point, they are stiff, ‘
To beat whites:—Use a “dover” egg beater and beat until stiff and dry. This beats out the air and is best for icings and meringues,
Utensils and cake pans:—Use only round bottom bowls for mixing, and. one should be large enough to hold all ingredients for the final beating or folding. Cake pans should be so constructed that they require no greasing.
To fill cake pans:—Fill cake pans two-thirds full and bring batter well along edges and tube, leaving a slight depression in centre. Never move cake in the oven while soft, and never bake several kinds of cake at the same time.
Care of oven:—Begin with moderate heat, and if you use wood or coal, fuel will not have to be replenished during the baking. Test temperature by placing a soft piece of paper in the oven. For Angel food, or sponge cake it should turn a golden brown in seven minutes; for butter loaf cakes, in five minutes; for layer cakes in four minutes. Cake should rise to top of pan before it begins to brown, and if oven gets too hot at any time, open the door to let the hot air escape. Do not be afraid that it will cause the cake to fall,
To test cake when done:—A toothpick, if inserted, should come out
clean. If top is touched with finger tip, it should rebound without making a hissing sound, and cake will shrink slightly when done, especially Angel food and sponge cake.
To remove cake from pans:—Do not take cake from pan until cold. Angel food and sponge cake should be inverted in pan, and allowed to hang, as this stretches the cake and prevents settling. Butter cakes are cooled by setting the pan on a wire rack so air can circulate under it. ="