The baking is the most critical part of cake making. Test the oven with a piece of white paper. If it turns a light yellow in 5 minutes, it is ready for sponge cakes; if a dark yellow in 5 minutes, it is ready for butter cakes.

The time of baking should be divided into quarters; during the first quarter the mixture should begin to rise; during the second quarter it should continue to rise and begin to brown; in the third quarter, continue browning; in the last quarter, finish baking and shrink from the edge of the pan. Cake should not be moved until it has risen its full height. When it feels firm to the touch, shrinks from the pan, stops crackling, and a straw inserted comes out clean, the cake is done. Small and layer cakes require a hotter oven than sponge and loaf cakes.

Sponge cakes are of two general kinds:

1. Those in which the eggs and sugar are the only liquids used.

2. Those in which water is added for part of the liquid. Sponge cake is nutritious and is easily digested. It is the best form of cake to give to children.

Note

Estimate the cost of a sponge cake made without water, and a sponge cake made with water, and compare with the cost of butter cakes. Compute the relative cost of sponge and butter cakes at different seasons of the year.

Sponge Cake (without water)

5 eggs

1 c. fine granulated sugar

1/2 lemon (grated rind and juice) 1 c. flour

1/8 ts. salt

Mix as in directions for sponge cake. The mixture should be stiff and spongy. Bake in a loaf in a deep pan nearly 1 hour, in a shallow pan about 40 minutes.

Berwick Sponge Cake (with water)

Yolks 3 eggs 1 1/3 c. sugar 1/2 c. water

2 c. flour

2 ts. baking powder

Whites 3 eggs

1/2 ts. lemon extract, or grated rind and juice 1/2 lemon Beat the yolks 5 minutes, add sugar and beat 3 minutes, then the water, lemon, flour and baking powder, and last fold in the beaten whites. Bake in a loaf.

Washington Pie

Bake Berwick Sponge cake in round, shallow tins. When cool, split and fill with cream. Sprinkle top with powdered sugar.

Cream Filling For Washington Pie

Scald 1 pt. milk. Mix 5 tb. flour, 1/2 c. sugar with a little cold milk. Stir into scalding milk. Cook 5 m. Add 1 beaten egg, 1/8 ts. salt. Cook till thick. When cool, flavor with 1/2 ts. vanilla.

Angel Food

Whites of 11 eggs, 1 c. flour measured after one sifting, then sifted four times, 1 1/2 c. fine granulated sugar sifted three times. Beat the whites till stiff, on a platter with 1 ts. cream of tartar, add the sugar gradually, and 1 ts. vanilla or almond. Sift in the flour quickly and lightly. Pour into an ungreased pan and bake in a slow oven 45 or 50 minutes. Invert the pan till slightly cool.

Note

Estimate the cost of an angel food with eggs at various prices. Compare with cost of butter cakes.

Soft Molasses Cookies

1 c. molasses 1 3/4 ts. soda 1 ts. salt 1 c. sour milk

\ c. butter or lard softened

1 ts. ginger

1 ts. mixed spice