The less quantity of sugar produces a more delicate and less dense frosting than the greater quantity.
CHOCOLATE-MARSHMALLOW FROSTING
1 cupful sugar 1/4 cupful boiling water 1/8 teaspoonful salt 12 marshmallows 2 ounces chocolate 3 tablespoonfuls water 1/2 teaspoonful vanilla
In a saucepan stir the sugar, boiling water, and salt. Then place over a low flame and heat until the sugar is dissolved.
Cut the marshmallows in halves, add to the sugar mixture, and beat until the marshmallows have melted. Cut the chocolate in pieces and mix with 3 tablespoonfuls water. Stir and cook over a low flame until a thick, smooth paste is formed. Add to the sugar mixture. Beat until the frosting is of proper consistency to spread, then stir in the vanilla.
QUESTIONS
Give the reason for the greater quantity of fat in cake when egg yolks are omitted.
If the conventional method of mixing cake is followed, what can be done in cold weather to hasten the creaming of fat? What is the result of insufficient creaming?
Why is the cake mixture beaten thoroughly before the whites of eggs are added?
What is the purpose of cutting and folding in the whites of eggs in the cake mixture?