Show suggestions ON BAKING CAKE OR BREAD 4 r at r M the size and construction of the oven make a difference in baking prepared by the united states department of agriculture ovens of 0 varying sizes and construction do not always bake in ille same may een though uie the thermometer may record the same temperature in every cne cake A joint will roast or a cake or loaf of 0 bread bake quite as well in a large heavy oven nt at a temperature 50 degrees lower than in a smaller thinner walled gas range oven through which a blast of hot air Is rapidly circulating says the united states department of agriculture the larger sizes of loaf roll muffin potatoes and such usually require lower temperature for longer periods and the smaller sizes higher temperatures and shorter periods other things being equal the shape of the loaf or roll is important A halt half pound sponge cake or angel food cake baked in a turks head pan center tube stands a comparatively high temperature better than does the same weight of cake baked as nn fill ordinary loaf the composition of the batter or dough largely governs the baking temperature pera ture A plain loaf cake containing comparatively little sugar egg an and d fat requires greater care and a more gradually applied heat than does a richer cake it should therefore be put into a cool oven in order to get the tha best results |