Classes Of Cakes

1. With Butter. Illustration: pound cake, fruit cake, etc.

2. Without Butter. Illustration: sponge cake, angel cake, etc.

Ingredients

In making cakes use the best ingredients; fresh eggs, good butter, fine granulated sugar, and pastry flour. Bread flour may be used, but the texture of the cake will not be so delicate on account of the greater amount of gluten. In using bread flour take one-eighth less per cup than directed by the recipe. Oleo and other fats may be used but not such fine cake results.

Flour Test

To test good pastry flour see that it has a velvety soft texture when rubbed between the fingers. Bread flour will feel grainy.

Order of Work

1. Prepare the pans.

2. Collect and measure materials.

3. Heat and regulate oven.

Preparing The Pans

If paper is used on the bottom of the pan it must fit neatly without folds or creases and project a little above the sides of the pan. Grease the pan, then place the paper in the pan, grease the paper and dust lightly with flour. If paper is not used grease the pan and dust lightly with flour.

Test For Oven

The oven is hot enough if it will brown flour in 5 m, or if the hand can be held in the oven while counting 20 slowly.

Temperature

On account of the presence of a large amount of egg sponge and angel cakes must be baked at a much lower temperature than butter cakes.