CAKE MAKING
LESSONS II AND III
1. Classes of cake:
(1) Cakes without butter.—These mixtures contain no heavy ingredients and have little weight depending on the framework. They are lightened by air and steam only. Examples: sponge cake, angel cake.
(2) Cakes with butter.—These are mixtures having ingredients of greater weight; and the three lightening agents—air, steam, and carbonic acid gas are used to raise them. Examples: pound cake, chocolate cake, nut cake, etc.
Note.—Practice should be given in making at least one of each kind of cake, to demonstrate the method of mixing employed.
2. General directions for making cake:
(1) Attend to the fire, so as to have the oven at a proper heat.
(2) Grease the pans thoroughly; greased paper may be used to line the bottom of the tin, but, in the case of fruit cake, the whole tin should be lined.
(3) Have everything ready, so that the mixing may be quickly done.