The pan should be placed on the lower grate of the gas-oven and on the floor of the oven of a coal range so that the greatest amount of heat will reach it from underneath and force it to rise to its fullest capacity before the crust is formed on top.

The oven door should not be opened during the first ten minutes of the baking process. When it is opened, it should be closed gently, since a sudden jar or draft may cause the mixture to fall. If a mixture is baking unevenly, it may be turned in the oven before the top crust begins to harden; if it is turned after the crust is formed, the cake may fall and will not rise again.

The stages in baking are as follows: The mixture begins to rise; it continues to rise and begins to brown in spots; it rises in the center and browns over the top; it settles to a level and shrinks from the sides of the pan.