Cake Making Recipe
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Ingredients: |
Ingredients: 3 things are desirable in cake no matter what the recipe, it should be light, sweet and fine grained. A light cake is obtained by use of eggs in the correct quantity, powder(or soda) and by sufficient beating, especially the latter. Fresh eggs are preferable but if not strictly fresh will beat up much lighter if they are very cold. While it is desirable that the cake should be sweet enough, too much sugar will cause a cake to be too rich, consequently heavy, the proper proportions to be varied somewhat to the size of the eggs is 1 cup sugar to 3 eggs. A thorough beating together with fine sugar will ensure a fine grain. Never stir or mix a cake but beat it from first to last and as rapidly as possible. Coffee sugar dissolves more quickly than granulated therefore is more desirable for cake, producing a finer grain; for very delicate cakes use pulverized sugar.
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Directions: |
Directions:Experienced cooks differ in regard to the order of combining ingredients; sugar and butter thoroughly creamed first will produce a cake more delicate, finer grained and richer than exactly the same quantities used when the sugar and eggs are beaten together before the addition of the butter; this is because the eggs especially the whites when the sugar is added seem to toughen. If they are thoroughly beaten first and have nothing with them, this will produce a lighter more spongy cake than the former process. Second, add the yolks of the eggs, if used; then milk, then flour and powder thoroughly sifted together, then pour the whites and lastly the flavouring, beating rapidly and putting into a hot oven immediately to prevent the evaporation of the flavouring and the powder. An even temperature in baking will prevent a cake from falling, even the richest cake. |
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