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Show GENERAL SGGESTIONS ON CAKE BAKING. While the cake 1g in the oven, open and shut the door carefully. A ! ndden jar often causes a cake to fall For the same reason avoid turning the cake during baking. If turned at all. It should be after the mixture has set enough to prevent falling. This Is when nearly done. If gas Is used, the cake should be placed in the center of the top grate If It bakes faster on one side, the gas may be turned off on that side for ! short time, and turned on more on tho oppoSltt side If the cake Is baking too fast on top. a papei may bo placed over It for a time fare must be takon to keep it from stlck- : ing to the cake mixture. Do not attempt to cool off the oen after the cake begins to bake. This I makes the cake fall. If the oven Is too hot when the calce is put In. It cruttfi over the top and later crackles cpen. A sponge cake put Into too hot an oven will rise around the edges and fall in the center hen too much sugar is used, or If too little flour Is used, the same thing takes place. Never bake a delicate cake with other things In the oven. Open the door only a crack to look at the cake. If the door is thrown wide open, so large all amount of cold air rushing In will cause a delicate cake to fall MeVSr set a freshly baked cake In an open window to cool. The steam will condenso and make it heavy. wi-en beating egg whites keep them well In the center of the bowl, so that some patches will not rem.iln unbeaten. Heat slowly at first, and increase the peed as the become firm Do not confound the term "stir" wltb 'beat" and "cut and fold." Stir inc:ns to stir round and round, gradually gradu-ally blending the ingredients. Beat ineana to mlx rapidly over and ovr with a spoon the bowl of the spoon touchea the bottom of the dish and carries the mixture up and over To cut and fold ' Is the term applied usually to the manner or blending Etlffly beaten egg whites with some other mixture The essential point is to blend them In ich a manner as Dot to break up Hie air cell In the leaun wbiies. "To cut and fold" l n to cut down through the mixture mix-ture with :i spoon and lift up from the other 9ide folding tho two mlx-turer mlx-turer together This process is con tlnued until the two materials are blended. If a eake calls for cream of tartar md there Is none at hand, lemon juice Hiid soda may be substituted J":trnets should bo used sparingly. A delicate cake from good materials needs very little flavoring. Pistachio flavoring may be nicely imitated bj combining lemon and van'I! V'Anlila combines well with chocolate. |