Causes Of Failure In Making Cake

Cracks and Uneven Surfaces are caused by too much flour or too hot an oven.

A Dry Cake (that is, a fresh cake that seems dry or bready inside) may be caused by too much flour, too little fat or by the kind of sugar used, i.e., powdered sugar is thought by some people to give a dryer cake than granulated sugar.

A Heavy Sticky Cake means too much sugar or too little baking.

A Moist Sticky Crust is caused by an excess of sugar.

A Macaroon Crust is caused by too much sugar or too slow baking.

Coarse Grained Cakes are caused by insufficient mixing, too slow baking, too much baking-powder, or too much fat.

Falling is caused by insufficient flour, too much fat, under-baking, or opening or jarring the oven early in the baking period.

An Uneven Color is caused by too fast baking or insufficient mixing.

Foundation Or Plain Cake

1/3 cup shortening 3/4 cup sugar 2 eggs 1 1/2 cups flour

2 teaspoons baking-powder

1/2 cup milk

1 teaspoon vanilla

Cream the shortening, add sugar and continue creaming. Add well-beaten eggs. Mix and sift the dry ingredients and add alternately with the milk. Add flavoring. Bake in layers, (375° F. for 20 minutes). Any good filling and frosting may be used. The batter may be varied by adding nuts, coconut, spices, etc., and may be baked as a loaf cake.

One-Egg Cake

1/4 cup shortening 1 cup sugar

1 egg, unbeaten

2 cups sifted cake flour

1/4 teaspoon salt

2 1/2 teaspoons baking powder

3/4 cup milk

1 teaspoon vanilla

Cream shortening, add sugar gradually and cream until fluffy. Add egg and beat thoroughly. Sift dry ingredients together 3 times and add alternately with milk and vanilla. Pour into greased pans. Bake in a moderate oven (350°F.) 25 minutes. Makes 2 (9-inch) layers.

Carmel Or Burnt Sugar Cake

1 3/4 cups sugar

1/3 cup hot water

3 cups sifted cake flour

3 teaspoons baking powder

1/2 teaspoon salt

3/4 cup butter or other shortening 3 eggs, unbeaten 1 teaspoon vanilla 3 tablespoons burnt sugar sirup

2/3 cup milk

Prepare burnt sugar sirup. Place 1/2 cup of the sugar in a heavy skillet, stirring constantly as sugar melts. When it becomes dark brown, remove from heat, add hot water very slowly and stir until dissolved. Cool. Sift flour, baking powder and salt together 3 times. Cream shortening, add remaining sugar (11/4 cups) gradually and cream until light and fluffy. Add eggs, 1 at a time, beating thoroughly after each. Add vanilla and 3 tablespoons of the sirup; blend. Add dry ingredients and milk alternately, beating until smooth. Pour into pans lined with waxed paper and bake in a moderate oven (350°F.) 25 to 30 minutes. Makes 2 (9-inch) layers.

In-A-Jiffy Cake

1 1/2 cups sifted cake flour

3/4 cup sugar

1/4 teaspoon salt

2 teaspoons baking powder

3/4 cup milk

1 teaspoon vanilla

1/4 cup melted shortening

1 egg, beaten

Sift dry ingredients together 3 times. Combine remaining ingredients and add gradually to dry ingredients. Beat mixture 2 minutes. Pour into greased cake pan. Bake in moderate oven (3 50°F.) 30 minutes. Makes 1 (8x8x2 inch) cake.

In A Jiffy Cake 90In A Jiffy Cake 91