In making cakes, great care should be taken that everything which is used should be perfectly dry, as dampness in the materials is very likely to produce heaviness in the cake. It is always best to have each ingredient properly prepared before beginning to mix the cake.

Currants should be put into a colander and cold water poured over them two or three times, then spread upon a dish and carefully looked over, so that any little pieces of stone or stalk may be removed. The dish should then be placed before the fire, and the currants turned over frequently until they are quite dry.

Butter should be laid in cold water before it is used, and, if salt, should be washed in several waters. It should be beaten in a bowl till it is reduced to a cream. (See No. 27).

Flour

The flour for cakes should be of the best quality. It should be weighed after it is sifted and dried.

Eggs

Each egg should always be broken into a cup before it is put to the others (see No. 15), as this will prevent a bad one spoiling the rest. The yolks and whites should be separated, and the egg carefully smelt. The string in each egg should also be carefully removed. The yolks may be beaten with a fork till they are light and frothy, but the whites must be whisked till they are one solid froth, and no liquor remains at the bottom of the bowl. The eggs should be put in a cool place till required for use. When the whites only are to be used, the yolks, if unbroken, and kept covered, will keep good for three or four days. Still it is always best to use them at once. They will make an excellent Custard. (See Custard).

Sugar

Loaf sugar is the best to use for cakes; it should be pounded and sifted.

Lemon

Peel should be cut very thin, as the white, or inner side, will impart a bitter flavour to the cakes.

AImonds for cakes should be blanched by being put into boiling water; and when they have been in a few minutes the skin should be taken off, and the almonds thrown into cold water to preserve the colour. If they are pounded, a few drops of water, rose-water, or white of egg should be added in every two or three minutes, to prevent them oiling. If they are not pounded they should be cut into thin slices, or divided lengthwise.

Milk

Swiss condensed milk will be found to be excellent for cakes when either cream or milk is wanted; but when it is used less sugar will be required. J

Yeast

When yeast is used for cakes, less butter and eggs are required.

Baking Powder

Nearly all plain cakes will be made lighter by the addition of a little baking powder.

Moulds for cakes should be thickly buttered, and it is a good plan to place some well-oiled paper between the mould and the cake.

Baking

Small cakes require a quick oven when they are first put in, to make them rise, but the heat should not be increased after they have begun to bake. Large cakes should be put into a moderate oven, in order that they may be well baked in the middle before they are overdone on the outside. In order to ascertain if a cake is sufficiently baked, insert a skewer or knitting-needle into the centre of it, and if it comes out perfectly clean, the cake is sufficiently ready, but if anything is sticking to it, the cake must be put back into the oven at once. Cakes should be gently turned out of the mould when ready, placed on the top of the oven to dry, then laid on their sides to cool. They should be kept in a cool place, and in tin canisters, closely covered. A cake keeps better when made without yeast.