Show 10 01 e d of course you can bake 1 I have good luck with my cake baking today you and I 1 have both heard homemakers say just that reason enough perhaps for our getting right down to cases today and finding out just what it is that makes for good luck or bad luck as the case may be in this cake baking business of course it really a case 0 of f luck at all for the right proportions of the right ingredients combined in the right way and baked at the right oven temperature eliminate luck entirely and assure baking success not sometimes but always information please of course you own a measuring cup but have you looked at it crit icalla to see whether or not it has a rim which extends above fv the accurate cup cf fl measure if it k C has a rim do you v si measure the in c IT gradients just to aa oll this point acau lS Sf 1 l bately or clear to cy is H the top bately do you always sift the flour once just before measuring do you use a fine granulated sugar when making cakes there is a difference you know do you cream the shortening and mix the cake with a beating motion not a stirring motion do you level off the teaspoon measures of baking powder salt or soda with a knife so as to be sure they 00 oo are accurate do you start the oven 10 to 15 minutes in advance so it will be uniformly hot before the cake is placed in it do you use a small inexpensive oven thermometer for securing accurate oven temperatures if your range has no oven heat control these are some of the chief factors careful attention to which helps to spell success in cake baking try them out in the group of favorite cake recipes given below I 1 think you will like them and the recipes too chocolate silver cake li cup butter lah 1 cups granulated sugar 2 cups cake flour 3 teaspoons baking powder teaspoon salt I 1 cup milk 1 teaspoon vanilla extract 4 egg whites cream the butter add the sugar and beat well sift the flour bakin baking 9 powder and salt and add alternately with the milk and vanilla beat the egg whites until stiff and fold into cake bake in two layers in a moderate oven degrees fahrenheit 25 to 30 minutes top with chocolate butter icing A new chocolate cake 4 ounces bitter chocolate 34 cup butter V I 1 vt th cups granulated sugar 3 eggs cups flour vi teaspoon salt 3 teaspoons baking powder I 1 cup milk I 1 teaspoon vanilla extract melt the chocolate over warm water u r cream the butter butler and add the sugar slowly IN 1001 beating vigorously 7 ly beat the yolks 10 f the eggs Ss until cut ua thick and add to 1 I 7 the sugar and sture add the melted no and iii ii x well sift the loi lo i sail bak ng ag powder and add acid alternately with the milk and extract beginning with the flour mixture m i x beat egg whites until they are stiff and fold into cake bake in two eight inch layers in a moderate oven degrees fahrenheit for about 30 minutes lemon cake cup butter 1 cup granulated sugar 2 eggs I 1 cups cake flour wt teaspoons baking powder 14 teaspoon salt cup milk I 1 teaspoon lemon extract cream butter and add sugar gradually add well beaten eg egg g yolks and mix thoroughly mix and sift all dry ingredients and add alternately e i with the milk and extract beginning a and n d ending with the flour mixture fold in the beaten whites of the eggs bake as loaf cake in a moderate oven degrees fahrenheit for 35 to 40 minutes |