Use and preparation of food

(or the equivalent in other sweetener), and usually have a small amount of lemon juice added for flavoring and for tenderness. (2) Variations: (a) A true sponge cake contains the whole egg yolks and whites in equal proportions. (h) Sunshine cake is a sponge cake containing more whites than whites of eggs. (c) Angel cake is a sponge cake containing only whites of eggs. The lemon juice is omitted and a teaspoon of cream of tartar is used instead. The water contained in the additional whites of eggs takes the place of the liquid furnished by the lemon juice. (3) Cheap sponge cake is made by omitting a part of the eggs and adding for each egg omitted two tablespoonfuls of water and one-half teaspoon of baking powder. Any number of eggs up to one-half the total amount may be omitted. (4) Method of combining sponge cakes. — Since the leavening agent is the air beaten into the egg whites, the other ingredients are combined first and the beaten egg whites folded in last, handling as little as possible, so the air will be retained. (5) Method of baking. — Since sponge cakes are leavened by air, they should be baked slowly at a low temperature. (See Lesson 5.) B. Butter cakes: (1) Butter cakes differ from sponge cakes in that they contain a liquid, fat, and a leavening agent, usually baking powder, besides the eggs, flour, and sugar. The proportions of the ingredients vary according to the sweetness, texture, richness, and size of the cake desired. (2) Variations: (a) The liquid used may be either milk or water or both. For an average-sized cake containing three cups of flour, from three-fourths to one cup of liquid is used. (h) The fat used may be butter or butter substitute, lard, compound, poultry fat, or vegetable oil. The amount varies from one-fourth cup to one cup, depending on the richness desired. As the amount of fat is increased the liquid is decreased. (c) One to two cups sugar may be used. Other sweeteners may take the place of the sugar. (See Unit VIII, Lesson 3.) (d) The eggs used vary from one to four whole eggs, or the equivalent in either whites or yolks. The number of eggs used affects the size and the nutritive value of the cake. (e) The amount of four used in a cake of standard size is three cups. The kind may be either wheat flour, part wheat flour and part substitutes (see Unit YII, Lesson 3), or all substitutes. The egg used in cakes acts as a binder and can take the place of the gluten in the wheat flour. For delicate, rich cakes the minimum amount of substitute flour should be used. The maximum amount may be used in plain cakes or cookies where texture is not important. Rice, corn, or oat flours may be used in white cakes where flavor is important. Barley, rye, or buckwheat flour are suitable for chocolate or spice cakes where the color is not important and the flavor is covered by other ingredients. Peanut flour is especially desirable for cookies on account of its flavor. (/) Chocolate, spices, nuts, or raisins may be added for variety. (3) Methods of combining: (a) Usual method. — The fat and sugar are creamed, the beaten 3'olks of the eggs added, then the liquid and flour added alternately. The beaten whites of the eggs are folded in last. •