Since cake comes on the list of luxuries, the utmost care should be taken both in the method of preparation and in the quality of material used. It is not difficult to make a good cake if good materials are used and care in measuring and combining ingredients is exercised. However, the baking requires more study and care than the mixing, for no matter how well you have put the cake batter together, if the oven is not right the cake will be a failure. In the first place, choose a reliable recipe, then assemble all necessary materials and utensils. Pans should be prepared and oven heated before mixing the cake batter. If the ingredients are all measured before actual mixing begins the work will be much easier and unexpected interruptions will not create a doubt as to whether all the materials have been used. For success care must be taken in measuring, all measurements being level. For butter cakes there are two ways to add the shortening; for inexpensive cakes containing a small quantity of shortening the result will be found satisfactory if the fat is melted and added to the batter after the cake is all mixed. For the richer cakes, where 1/2 cup or more of shortening is used, the shortening is beaten to a cream, or until smooth and waxy.

This can be accomplished easily if the mixing bowl is rinsed with hot water, then wiped dry before the shortening is placed in it. Add the sugar gradually to the creamed shortening and continue to beat until the mixture resembles whipped cream.

Beating the butter to a cream first makes the creaming of butter and sugar an easy process. The eggs may then be added whole, one at a time, and beating the mixture thoroughly each time; or the eggs may be separated, beating the yolks until thick and lemon colored and the whites until stiff. Add the beaten yolks to the creamed butter and sugar mixture; add the sifted dry ingredients alternately with the liquid, beating the mixture well. Add some flour to the mixture before any of the liquid is used. This prevents the mixture from curdling which, while it does not spoil the cake, it will not be of the right texture.

Adding the whole unbeaten egg to the batter produces a close textured, moist cake, while beating the eggs separately gives a light dryer cake. Water may be used instead of milk, the mixture will be of a different texture. If eggs are beaten separately the stiffly beaten whites should be carefully folded into the mixture. The more the cake is beaten before the egg whites are added the firmer will be the texture of the cake.

Cakes should be baked as soon as mixed. A great deal depends on the proper baking, and the best way to assure satisfactory results is to time the cake and divide the time of baking into quarters. In the first quarter the mixture should rise in the pan; in the second quarter it should continued to rise and brown in spots; in the third quarter the top of the cake should be uniformly browned, and in the last quarter the cake should shrink from the sides of the pan and it should be baked.

If in doubt as to whether the cake should be taken from the oven test it by touching lightly in the center. If baked, the mixture will spring back, but if not quite baked it will hold the imprint of the finger.

This rule for timing applies to all cakes, whether layer or loaf, or where a slow or medium oven is used.

The time for baking will vary a little for different ovens, but the average time for a medium-sized layer cake is from 15 to 20 minutes. Loaf cakes 3 inches thick will require about 40 minutes; sheet cakes and cup cakes about 25 minutes. Cakes baked in a brick shaped pan will require an hour or longer. A moderate oven will give the best results for nearly all cakes.

If the batter rises in a cone in the center you are using too hot an oven, and a crust has formed before the mixture has had time to rise; or too much flour has been used.

When the cake is baked, it should be allowed to cool before being turned from the pan, and it should cool so that there will be a circulation of air about it, to prevent the steam from condensing and giving a moist surface to the cake.

A few formulae are all that is required to make many varieties of cake. Flavorings, fruits, nuts and the various fillings and icings will give an unlimited variety even though the same cake batter is used. The advantage of using one or two foundation recipes lies mainly in the fact that practice makes perfect and one can soon become expert in mixing and baking the cake better.

There is a type of cake very popular that does not require a standard cake batter. These cakes are more like meringues. They are very easy to make but somewhat expensive. These require a special type of pan called a spring form. The rim is removable, leaving the cake on the bottom of the pan for it cannot be removed until cut in slices. Many very attractive cakes are made in these spring forms.

Note

All measurements are level and flour is sifted once before measuring. One-half pint measuring cup is used.