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Show Simple Cake Baking Rules Hero are Home more que- is about cakes (hii.vh a recognizi x- pert on the subject). Here Ik the lcller uiul here are my answers, which may Interest some of y i In spite of tin! fact that I have lold you now and again much about cake: "Because you taught me how to make cream puffs, to my everlasting pride, you may now, If you will, tell me Home oilier things I don't know. "I make chocolate roil frequently the kind with nothing but eggs, chocolate atid sugar hut It always slicks to the pan and I have to scoop It out rolling Ih out of the question. What should the pan bo greased with, and does anyone ever get It out whole? "I want to make gingerbread but I want to make the kind that Is a little molHt nnd quite flaky not either dry, hard or soggy. I la ire you a good recipe? I want the kind southern cooks make. It makes me sick but It's worth It. "One more thing: I cannot learn to make good butter cake I stick to angel, sponge and the like. Creaming Cream-ing butter bores and tires me and I don't know Just how long to keep It up. Someone told me once Jnst when liuller nnd sugar are creamed hut I forgot. My cakes like tea cakes or sweet muffins are always very loose In texture with crisp crusts not firm and evenly grained. How can I do It? Isn't It wrong to stir a batter? Shouldn't It always be beaten, except when egg whiles are folded In? Do help mc, because I adore plain cake and cannot make it. "This Is primer stuff for most cooks, I know, but I do want to make some really delicious little dough buttons." I find that the kind of pan has much to do with the success of a thin layer such as we use for a chocolate or a Jelly-roll. If you have a smooth light-colored tin pan. 1.1 by 10 inches, which Is kept especially for this purpose, pur-pose, you may not find it necessary to line It with paper, but If your pan is not in good condition, or of dark tin, you will do well to use greased paper to line it. If you are using a new pan. It must be lined or else "tempered" by greasing slightly and heating before It Is used. A hotter oven than Is used for other sponge cake Is necessary. If you use a double-action baking powder instead of a phosphate or a tartrate powder, you should use about one-third less than is demanded by the usual recipe. I will ans-wer the third question next, because this thing about baking powders applies to all butter cakes. The only tiling I can do is to give my slnndard recipe for butter cake, which never fails me. Measurements must of course be made carefully. Butter must be creamed well. If it Is to be used, it will soften at room temperature and will cream quite easily. If a little of the beaten egg yolk or whole fsz is added while the snar is being blended, it is easier to cream it. Cookies may be beaten one or two minutes after mixing, but not too long. I do not think it makes much difference whether the batter is beaten beat-en or stirred, if, when either milk or flour is added, alternately, each one Military Award Under the regulations governing the award of the Purpl Heart for acts or services performed prior to February 22, 1032, toe award Is confined to those persons, who, as members of the army, were awarded award-ed the meritorious services citation cita-tion certificate by the commander In chief, American expeditionary forces, or who were wounded In action ac-tion under conditions which entitled enti-tled them to wear a wound chevron. Ih thoroughly mixed before more of' the other Is added. From the description of the crush on her cakes, which the troubled cook gives, I should say that her oven wiisj probably too hot. I like 37." degrees Fahrenheit best for layer cake and cup cakes. Now about gingerbread. There are so many different standards for this cake. I am only giving yon rny favorite fa-vorite recipes for it and will say that I think they are wonderful ! One Is a "cake" gingerbread which can b served hot as Is, or with butter, or whipped cream, or cream or cottage cheese for a satisfying dessert. Th other Is "card" gingerbread which Is a cross between a cookie and a cake. Here Is good luck to the caka maker ! Standard Butter Cake. 2 cups cake or pantry flour 3 tftawpoons baking powder 14 teaspoon salt lh cup butter or other fihorteniniy 1 cup Bugar 2 efSKs ; i cup milk 1 teapoon vanilla Mix sifted flour with baking pow-der pow-der and salt and sift together. Cream butter thoroughly, add sugar gradually, grad-ually, and cream together until fluffy. Beat eggs well and add. Beat 1 minute. min-ute. Add sifted flour alternately with milk. Add vanilla. Beat after each addition. Fill 2 greased, 9-Inch layer lay-er pans or 2 sets of muffin pans. Bake In moderate oven, 37o degrees Fahrenheit, 2o to 30 minutes. For a layer cake made from half the mixture, mix-ture, use oblong pan and after bak-. ing, cut In halves and put together with frosting. , 1933, Bell Syndicate. WNU Service. |
