CLASSES OF CAKES.—Cakes are commonly divided into two classes: (a) Cakes without fat and (b) Cakes containing fat. Sponge Cake is an example of the first class and the One-egg Cake given below is an example of the second class. The method of mixing cakes containing fat differs from the method of mixing cakes without fat. The temperature of the oven and the length of time required for baking also differ for the two classes of cakes.
COMPARISON OF ONE-EGG CAKE AND MUFFINS.—See the recipe for Plain Muffins.
Compare it with the following recipe.
ONE-EGG CAKE [Footnote 113: NOTE TO THE TEACHER.—If a richer cake is desired, follow the Plain Cake recipe given in Lesson CXLV.]
2 cupfuls flour 3 1/2 teaspoonfuls baking powder 1/2 teaspoonful salt 3/4 to 1 cupful sugar 1 egg 1 cupful milk or water 1 teaspoonful flavoring 2 to 4 tablespoonfuls fat
What ingredient does cake contain that is not present in muffins? What two ingredients exist in greater quantity in cake than in muffins?
THE INGREDIENTS OF A CAKE CONTAINING FAT.—Materials of the best quality should be used for cakes. Pastry flour and the finest granulated sugar are necessary ingredients.
In determining the kind of fat to use in a cake, one should consider all of the ingredients in a recipe, and then decide which one will give the most pronounced flavor to the combined materials. If a cake contains so much fat that the fat will be one of the predominating flavoring ingredients, table butter should be used alone or combined with some bland fat. When but little fat is used in Plain Cake, there is little difference in the flavor of cake made with butter or substitutes. Oleomargarine, tried-out chicken fat, suet, lard, or vegetable fat may be used for spice cakes or other highly flavored cakes. Cake is one of the foods whose ingredients require the greatest accuracy and care in measuring. When a cake contains much fat, the latter can usually be more easily and accurately weighed than measured.
METHOD OF MIXING CAKE CONTAINING FAT.—Since cakes contain much more fat and sugar than muffins, a different method of mixing the fat with the other ingredients of the cake has been used quite generally. The fat and sugar have usually been blended by creaming them.
However, many experiments in the mixing and baking of cakes have been made. These show that a cake of good quality may be made by following the method of mixing fat in a muffin mixture, i.e. melting the fat and adding it to other ingredients. The following is the method of mixing cake when melted fat is used:
Beat the eggs, add the sugar, liquid, and flavoring. Melt the fat and add it to the other ingredients. Mix the dry ingredients, i.e. the flour, baking powder, and salt. Add these through a sifter to the egg and sugar mixture. Beat from 1 to 2 minutes.