Cake Making

Preparation Of Layer Cake

One of the objects in a course in cookery is to teach how to make all the different kinds of food preparations used in the very best and most economical way possible. Each one must judge for herself what is best for her particular household.

School Recipe.

MATERIALS:

1 Tablespoon Butter. 3 1/2 Tablespoons Sugar.

2 Tablespoons Beaten Egg. 1/6 Orange Rind.

2 Tablespoons Milk. 7 Tablespoons Flour. 2/3 Teaspoon Baking Powder. ORANGE FILLING. 4 Tablespoons Sugar. 1 Tablespoon Flour.

1/2 Beaten Egg.

Grated Rind 1/4 Orange. 2 Tablespoons Orange Juice. 1/4 Teaspoon Lemon Juice.

ORANGE FROSTING. 1 Teaspoon Orange Juice. 1/3 Teaspoon Lemon Juice.

Rind 1/2 Orange. 1/2 Yolk of Egg.

Confectioners' Sugar.

Orange Cake

Cakes may be divided into two classes: those made with butter or other shortening and those made without butter or other shortening. Cakes should be regarded as a luxury. Only the best materials should be used so that it may be delicate, dainty and attractive. Pastry flour should be used in cake making, as less shortening is required and the results are much better than when bread flour is used.

Cake

General Directions

See that the fire is right.

Have materials and utensils ready, including a plate on which to lay sticky spoons, etc.

Butter the pans; buttered paper may be used to line the pan or the pans may be buttered and then sprinkled with flour.

Measure dry ingredients, then liquid.

Cream the butter with a wooden spoon in an earthen bowl which may be warmed slightly. Creaming butter makes it soft.

Beat the yolks with a Dover egg-beater.

Beat the whites with a spider-web or a Dover egg-beater.

Fill pans 2/3 full with the cake mixture.

Sponge cake requires a more moderate oven than cake made with butter.

Cake is done when it shrinks from the sides of the pan, or when a clean broom straw put into the center comes out clean or when pressed lightly with the tip of finger, the cake springs back into place.

Tests For Temperature Of Oven

If a piece of letter paper turns a deep yellow in 5 minutes, the oven is right for cake made with butter.

The same test may be used for sponge cake, the paper turning a light yellow in 5 minutes.

The time may be divided into four periods:

1. Rise and not brown.

2. Continue to rise and brown in spots.

3. Light brown.

4. Deeper brown and shrink from sides of pan.

To Remove Cakes From Pans

After allowing the baked cake to remain in the pan about 3 minutes, invert pans on a board covered with a piece of old linen.

If cake sticks to the pan, place a damp cloth on the bottom of the pan for a few minutes.

NOTE: If bread flour is used in place of pastry flour, take 2 tablespoons less for each cup. It is considered more economical to use pastry flour for cakes as less shortening is required than when bread flour is used. Cover baking powder can, sugar jar, flour bin, etc., as soon as you have measured the necessary quantities.

Working Directions To Be Followed By All Odd Numbered Girls

In today's Lesson you are to prepare the filling' and the frosting', while the even number prepares the cake mixture.

Fill the lower part of your double boiler 1/3 full of water, mix the sugar and flour in the top part of double boiler, add the beaten egg.

Measure the orange and lemon juice and add to the egg mixture

Cook 10 minutes in the double boiler stirring constantly. Remove from fire when done. Cool.

Prepare frosting while filling mixture is cooling.

Measure the orange juice, rind and lemon juice. Let stand 3 minutes. Strain into bowl. Add egg-yolk. Stir in confectioners' sugar until frosting is thick enough to spread on cake. It should be so thick that it will not run.

Put filling on the bottom of 1/2 of cake layer prepared by your partner. (See FIGURE 1.)

Put the bottom of the other half on top of this.

Spread frosting on top of cake. (See FIGURE 2.)

Serve your partner and self.

You are to WASH the dishes today according to directions already learned.

FIGURE 1.

FIGURE 2.

Note Book Work

Cost of Preparing Home Recipe of Orange Cake:

Cost of Preparing Home Recipe of Orange Filling:

Cost of Preparing Home Recipe of Orange Frosting:

Chocolate Cake

1/2 Cup Butter.

1 Cup Sugar.

2 Eggs.

1/2 Cup Milk. 1 1/2 Cups Flour. 2 1/2 Teaspoons Baking Powder. 2 Ounces Bitter Chocolate.

1/2 Teaspoon Vanilla.

Cream the butter; add sugar gradually, eggs well beaten, and milk. Add flour mixed and sifted with baking powder. Beat thoroughly, then add chocolate and vanilla. Bake in layers. Frost with White Mountain Cream Frosting to which 3 tablespoons of grated chocolate has been added.

Working Directions To Be Followed By All Even Numbered Girls

In today's Lesson you are to prepare the layer cake mixture.

See Recipe on Front Page.

Butter or grease your pie tin.

Dust it with flour.

Measure the butter into your bowl, and cream it by working it or stirring it with your wooden spoon. (See FIGURE 1.)

Add the sugar gradually, continue stirring until all is creamy and all of the sugar is added.

Add the beaten egg, orange rind and milk.

Measure, mix and sift the flour and baking powder into the sugar mixture. (See FIGURE 2.)

Beat until perfectly smooth and thoroughly mixed.

Drop mixture into your greased pie tin. Spread mixture so that it will come a little higher near the edges as it is apt to rise too much in the center. Do not fill pie tin more than 2/3 full. If any mixture is left over bake it in the individual muffin tin.

Put your name written on a, piece of paper on top. (See FIGURE 3.)

Put pie tin on baking sheet.

Bake in oven about 8 minutes or until a light brown and until mixture shrinks from sides of pan. Be sure that it is done.

Turn out on your plate. When cool, cut it in halves with the tines of a fork. Cutting fresh cake with a knife will make it heavy along the line on which it is cut.

Your partner will spread it with filling and frosting.

You are to WIPE the dishes today according to directions already learned.

FIGURE 1.

FIGURE 2.

FIGURE 3.

HOME RECIPES. ORANGE CAKE.

MATERIALS:

1/4 Cup Butter.

1 Cup Sugar.

2 Eggs;

Rind 1/2 Orange.

1/2 Cup Milk. 1 2/3 Cups Flour. 2 1/2 Teaspoons Baking Powder.

Cream the butter; add sugar gradually, eggs well beaten, and milk. Then add flour, mixed and sifted with baking powder and orange rind. Bake in round layer cake pans. Put Orange Filling between layers, and cover top with Orange Frosting.

May be baked in individual tins and frosted with confectioners' or White Mountain Cream Frosting. Decorate with nuts, angelica, candied cherries, etc.

ORANGE FILLING

1/2 Cup sugar.

2 Tablespoons Flour.

1 Egg slightly beaten. Grated Rind 1/2 Orange. 1/4 Cup Orange Juice.

1 Teaspoon Lemon Juice.

Mix sugar and flour; add other ingredients in order given. Cook 10 minutes in a double boiler, stirring constantly. Cool before spreading.

ORANGE FROSTING

1 Tablespoon Orange Juice. 1 Teaspoon Lemon Juice.

Yolk 1 Egg.

Confectioners' Sugar.

Grated Rind 1 Orange.

Add rind to the fruit juices; let stand 15 minutes, strain and add gradually to yolk of egg slightly beaten. Stir in sugar until of right consistency to spread.

Questions

1. How do you cream butter?

2. Why cream butter before the sugar?

3. How would you get ready for making cake?

4. What is the best kind of flour to use for cake? Why?

5. How do you prepare the pans for baking?

6. How can you test the oven?

7. How can you tell when the cake is done?

8. If cake should stick to the pan what can you do to loosen it?

9. Would you consider cake a staple food or a luxury?

10. What may be used for shortening in cake making?

11. How may a cake mixture be varied?

12. What is the difference between a plain and a chocolate cake?

13. How would you make Orange Filling?

14. How would you make Orange Frosting?

15. How would you make Chocolate Cake?

SUGGESTIONS FOR HOME APPLICATION. GERMAN COFFEE CAKE.

1 Cup Scalded Milk. 1/3 Cup Shortening. 1/4 Cup Sugar. 1/2 Teaspoon Salt. 1/4 Yeast Cake, mixed with

1/4 Cup Lukewarm Water.

1 Well Beaten Egg. 1/2 Cup Raisins, cleaned and stoned.

1/4 Cup Citron, cut in small pieces. Flour.

Put the shortening, sugar and salt in a bowl, add the scalded milk. When lukewarm add the yeast cake mixture, egg, flour to make a stiff batter, raisins and citron. Beat vigorously, cover and let rise over night. In the morning beat again, drop mixture into a well greased shallow pan. Spread with egg mixture. Mix 1 well beaten egg, 1/3 cup sugar, 1/3 cup flour, 1 teaspoon cinnamon and 3 tablespoons melted butter. Allow cake mixture to rise to double its bulk, then bake about 30 minutes or until done.