Add the flour and milk alternately; that is, a quarter or third of the flour, then a portion of the milk, and so on. First stir, then beat vigorously.
Fold in the beaten whites lightly and do not beat the mixture again.
(4) Sponge cake.
If baking powder is used, sift with the flour.
Beat the whites and yolks of the eggs separately.
Beat the sugar into the yolks, and add the liquid and flavoring.
Add the flour and beaten whites in alternate portions, dividing both into quarters or thirds.
Baking.—This is a science and an art that requires much practice. Do not be discouraged if you do not succeed at first.
Concerning the utensils for baking, see Chapter II. The cups or pans are prepared by warming and greasing. Use a bit of soft paper or a brush for greasing the pan and ordinarily an inexpensive fat, reserving butter for delicate cake. Flour sprinkled on a pan is sufficient for biscuit and cookies. Line a pan for loaf cake with white paper, and grease the paper.
See that the oven is ready before the mixing begins. We shall not be able to bake accurately until our ovens are equipped with thermometers. In the meantime we must use some simple oven test. The indicators on the doors of some ovens are a guide, although they are not really accurate according to the scale of the thermometer. A glass door is also a convenience.