Show 0 SCIENCE IN ART ARTOF OF CAKE BAKING Luck Is No Alibi for ul Cakes Cy 1 EDITH M BARBER EV H BODY lobes lo good cake Yet does nut nul make good cake I 1 had bad bad lurk luck n with Ith my cake today Is a common I sus sus- suspect pact however that luck was as not to blame and that the of a 8 afew few essentials would make mahe It I on nn necessary to use luck as an alibi First of aU all the butter or the short shortening ening must be reamed creamed It Is n a good Idea to take It out of the Icebox and keep It at room temperature for half an hour before mixing the caliCo cake Neer Ne melt butter butter for cake so as both flavor and te texture ture chan change e when melted rat fat fatIs Is used The sugar should be en blended the softened fat The best calve cale I 1 eser er tasted was 01 made 1 de b t- t ta a man a hose strung strong arm creamed the sugar and butter together until per perfectly blended A little of the egg yolk added creamy I quicken the ml process The rest of the yolk may then be added and after this the flour and milk should be added alternately al alternately If yolks and ss lilies hUes of eggs are beat beaten en separately the texture or of the cake will be light If they are beaten together to to- together gether the te will wI be closer but the cake caJe will keep beep moist lon longer er If only the whites of the eggs are used the cake will bi be huffy and delicate It If only the yolks are used the cake will wI willbe be rich and moist The flour should be sifted measured and mIxed with ith the dry Ingredients Pastry flour Is often used for cake as asIt asIt It does not 1111 hale e ns as much of the gluten which Is nece necessary sary for or ye breads brends and which has the quality of toughen In Ini handling It Is possible to mal make e an excellent cake Ith an nil all purpose lour If the batter Is not beaten o The principal thIng Is to have the batter or of the proper thickness All flour should be sifted before measuring or Of course this will reduce the amount or of flour one or more tablespoons to etch cup It If howe however er the batter Is too thick after thE liquid flour and egg egl whites are added more liquid must be added to make mabe a batter Yo which sill re- re respond re respond spond to the test To test bitter for cake lift some with the spoon and let It drop back to the thebo bo bowl 1 It If It breaks half slay ny betseen bet een spoon and bowl bow It Is Just the right thickness When the beaten egg whites are added last they should be folded In There Is a difference of opinion about hether beating after finishing mixing Improves the texture of the cake I have bave found that It seems to tomake tomake make n a better C cake ke It If the batter Is beaten a 8 little The pan should be well greased with melted fat at may then be dred dredged ed lightly with flour A moderate oven gives best results In baking An oven o thermometer or oxen o re regulator will wil I make certain proper bal baking ln bunt you e neither and are In doubt as to Judging tempel temperatures err on the side of a slog oxen o rather than Ihan a hot oxen O as a start It If the cake cale Is not rising quickly enough It will be a sIgnal to Increase the heat When a cake Is done It will of course be bron brown n and shrink from the sides of the pan It sill III spring back when pressed with the finger and It will not sing It is not necessary to have a trained ear to rae rec this note If n a cake Is brown and yet et still sings turn out the fire but lease leme the cake In the oven a few minutes more Turn the pan upside down on a cake cooler or wire rack and allow It to come out or of the pin without assist assistance once ance A wet net cloth on the bottom hasten basten the process Birthday Princess Coke Cake 3 cup butter or other shortenIng 1 cups sugar 3 teaspoon vanilla extract teaspoon almond or orange ex extract extract tract 1 cup n ater 3 cups pastry flour teaspoon salt 4 teaspoons baking po ponder poder der b 5 egg whites I Cream shortening until very light and fluffy add sugar slowly beating until light add fia flavoring and a little water then part ot of flour sifted salt and baking powder add remain remainder der of water and remainder of oC dry is In Fold In beat beaten n egg elg whites mixing well but do not beat Bake In two or three greased and floured square layer tins In n moderate oven degrees Fahrenheit about forty Corty mInutes Remove from pans cool coo and spread filling between cen la ers Cover top and sides or of cake with pink icing Chocolate Cake cup butter lh cups sugar sUlar 3 eggs elIS 1 cup milk 2 2 cups flour flouri i 4 teaspoon salt 3 teaspoons baking pan PO POder der 1 teaspoon vanilla extract 3 ounces s chocolate Cream butter thoroughly add sugar a II little at n a tIme Separate te eggs beat yolks until thick Add to creamed but butter butter ter and su sugar ar mix mb thoroughly Add milk and tile the flour ss has been sifted with pon powder der avid and salt alternately a little at a tIme Add vanilla and melted old fold In stiffly beaten egg egl whites Put Into three greased and floured cake tIns and hike 25 to 30 minutes In moderate 0 oxen en degrees I 1 g 9 Bell Ice |