Grease the papers thoroughly before putting them in the tin.
Fill the tins two-thirds full, leaving a very slight depression in the centre if a flat cake is wanted, as the tendency is to rise in the middle.
The oven.—Nearly all cakes should be baked in a moderate oven, and the fire should be so made up before putting a cake in the oven, that it will not have to be touched again until the cake is taken out. If this is impossible, owing to the length of time it takes, add a little coal frequently to the fire instead of letting it down and making it up with a great deal of fuel.
In baking in a gas stove, it is important that there should be no draughts from window or door.
Set the cake in the middle of the oven and do not move it until it has risen its full height, which will take about half the time in which it is baked. For the first quarter of an hour it is not necessary to look at the cake unless there is a fear that the oven is too hot. Afterwards do so occasionally, opening and shutting the oven door very gently and never taking the cake out. After it has fully risen, the cake can be turned round if it is baking quicker on one side than the other.
Do not have anything else in the oven while baking a cake.
For layer cakes and thin cakes make up a larger fire. They should bake quickly.
To test whether a cake is done, put a clean straw or skewer into the thickest part of it. If it comes out clean the cake is done.
To remove cakes from tins.—With a few exceptions cakes should be taken out of their tins directly they come out of the oven. Turn the tin upside down, and, if necessary, loosen the sides with a knife. Set on a sieve to cool.
To all cake mixtures add a little salt, sifting it with the flour in the proportion of a small salt-spoon of salt to every half-pint of flour.