To Make Cake

Ingredients

• the flour
• the sugar
• the butter
• the yolks of the eggs
• the whites of the eggs
• the spice
• the fruit

Method

1. 1

   Weigh the sifted flour before measuring.

2. 2

   Prepare the oven to the heat required for baking bread.

3. 3

   Butter the baking pans and cover the bottom with paper.

4. 4

   Cream the butter, gradually add sugar, and beat well.

5. 5

   Add the yolks of the eggs, then the spice.

6. 6

   Beat the whites of the eggs to a stiff froth and fold them in alternately with the flour and milk (if used).

7. 7

   Add the fruit last, flouring it to prevent sinking.

8. 8

   Fill pans half full and bake without moving them.

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 132. The excerpt below is the record exactly as published.

TO MAKE CAKE. •W" the Jlour oefore measuring. — Be accurate in your measuring. Attend to the oven, which must, for mo«» (;ake, be of the heat required for baking bread. See that the fire is in condition to ensure heat for three- fourths of an hour from the time the cake goes in, neither increasing nor decreasing. It is bad to add coal while cake is in the oven, and it is equally bad to open oven-doors for cooling. A basin of water put into the oven with cake or pastry will keep them from burning. Prepare the baking-pans. These must be thinly buttered , and the lower part covered with paper ; many butter the paper also, but it is not necessary. Collect all the ingredients, measure or weigh, as the recipe requires. Should the butter be quite salt it must be washed in cold water ; press out the water and cream the butter, when the sugar may be gradually added and thor- oughly beaten in. Beat the yolks of the eggs until they are thick and smooth and add them, beating well, to the butter and sugar ; add the spice, then beat the whites of the eggs to so stiff a froth that they will adhere to the bowl when it is turned upside down. If the recipe requires milk it should now be stirred in alternately with the whites of the eggs and the flour, leaving a little of the flour to go in last ; if no milk is used, add the whites of the eggs, then the flour, after which it should be stirred as little as possible. Add the fruit

Cook this with the app: pantry check, scaling, and the assistant.