Show simple cake baking rules here are some more qu estona about cakes says saya a recognized expert 0 on the subject nore Is tile tha n letter and here are ni mi answers which may caay interest I 1 terest some of you in spite of an fn ane fat att that I 1 have told you now noir an and d agall much about cake because you taught me how to make cream puffs to my everlasting pride you may now if you will tell lm ine e some other things I 1 dont know 1 I anilo mal 0 o roll rol 1 fr t aly the kind with nothing hut but eggs chocolate and sugar but it always sticks to the pan and I 1 have to scoop it out rolling la Is out of the quest question lorl what should the pan be with and does anyone eu get it out whole 1 I want mant to make gingerbread but I 1 want to make alike the kind that la Is 11 little moist and quite flaky not elther dry hard or soggy boggy have you a rood recipe I 1 want the ghe und hind southern cooks rn anle ale it makes me ane sick but its worth orth it one more inore thing I 1 cannot learn ta t make good butter cake cak I 1 stick to angel sponge and the like creaming butter boies and ana tires me and I 1 dont know just how long to keep it up someone told we mo once just wh when n butter and sugar are creamed hut but I 1 forgot my aly cakes like ten cak ti or sweet muffins are ara always very lasi in texture with Ith crisp crusts rot not firm anti and evenly grained now how tan can I 1 do it it wrong to stir a batter it t always he be beaten except when egg whites are folded in int do help me because I 1 adore plain rake and cannot make it Is a primer shiff for most cooks I 1 know but I 1 do want to make some really delicious little dough but tons ions I 1 find that the kind of pan has haa to do with nith the successor bucce f n th i layer such ns as we ce use for n chocolate or a jelly nil if you yon have a smooth light colored tin pan 15 I 1 by 10 inches which Is kept especially for this pur pose you may not find it necessary to line it with paper but if your pin la Is riot not in good gond condition or of dark tin you will do well to use greased to una line it if yon are using a new pan it must be lined or else tem ered I 1 by greasing slightly and heating before it Is used A hotter botter oven than la Is used for other sponge cale cake li nece necessary nry if I 1 you yon use n double action baking powder instead of a phosphate or n powder you should use about one third less than la Is demanded by bt the up beual bial recipe 1 I will angher the third question next because this thing about liking biking po powders iNders applies to ill all butter cakes the only thing I 1 can do la Is to give my standard recipe for butter cake which neier neer falla fails me measurements must of omme course be made carefully butter r ui be creamed well bell if it la Is to be ad ed it will soften at room temperature and will cream quite if a little of the beaten agg g yolk or whole P agg g Is added m while bile the sugar Is being it Is emler to choam it Co coolley may be beaten one or two minutes after mixing but not too long I 1 do not think it makes rauch much difference whether the beitter Is 19 beaten or stirred if when either or flour Is added alternately each ono one ta Is thoroughly mixed before more of the other Is added from the description of the crusts crusta on her cakes bakee which the troubled corte cok rives gives I 1 should sav say that her oven was probably too ho hot I 1 like 75 degroes degrees fahrenheit best for layer eike cibe and cup cakes now about gingerbread there tire ere so many different standards for tills oils cake I 1 bin am only giving you my to la vorita recipes fur for it aud will say isay thill timit I 1 think they are wonderful I 1 one ta a gingerbread which can be served hot us as Is or with butter or whipped cream or cream or cottage cheese for a satisfying dessert alie A me other Is card gingerbread Is a cross crosa between a cookie and lacalle hero hera Is good luck to the cake magerl standard butter cal 2 cups cako or poetry pastry flour 3 teia texa poona baking powder 14 teaspoon n aa aalt I 1 t vj vi cup bu butter t to r or other I 1 aup suga bukar r 2 eggs cup I 1 teaspoon tean poon vanilla ax sifted flour with baking pe pow der and salt and sift together cream butter thoroughly add sugar grad brad nally itna cream together until fluffy heat beat eggshell eggs egg swell well and add beat I 1 minute add sifted flour alternately with milk add vanilla deat beat after cabb addition nil 2 greased 0 inch layer pans ox ot 2 sets bets of muffin riana bake in moderate oven degrees fahrenheit 28 25 to 80 minutes for a layer cako made from half the mis mir ture wie use oblong pan and after balt bale lop log cut in lr halves and put together with frosting 0 1932 boll |