What kind of fat should be used for white cake? Why?
Why use hot water rather than cold water for Water Frosting (see
Experiment 11)?
When egg whites alone are used in cake, give at least three uses for the yolks of the eggs.
Why is Egg Frosting used on warm cake, rather than on cold?
What is the use of vinegar in Boiled Frosting (see Christmas Candy)?
Why should the white of egg be beaten while the hot sirup is being poured over it?
LESSON CXLVI
CAKE CONTAINING FAT—PLAIN CAKE AND ITS MODIFICATIONS (B)
CHOCOLATE CAKE
2 cupfuls flour 3 teaspoonfuls baking powder 1/2 to 1 teaspoonful salt 2 ounces chocolate or 1/3 cupful cocoa 1/2 cupful water 1/4 teaspoonful baking soda 2 eggs 1 1/2 cupfuls sugar 1/2 cupful milk 1 teaspoonful vanilla 1/3 cupful fat