Fifth—Add the dry materials to the mixture, which has the baking powder in it; alternate flour and liquid.
Sixth—Cut and fold in (do not beat or stir) the whites of eggs which are beaten to a dry stiff froth.
Seventh—Have a fire and pans ready. Put the cake into the oven quickly; remember that the oven can wait, but the cake never. Bake according to rule.
To test the oven heat—A hot oven will brown flour in five minutes; or you can try if you can hold the hand in it and count twenty.
Time of baking—Layer cakes, 20 or 25 minutes; loaf cakes, from 40 to 80 minutes; gem cakes, from 20 minutes to half an hour.
Never bang the oven door. The cake will fall if you do.
To prevent icing from cracking when it cuts add a teaspoon sweet cream to each unbeaten egg. When boiling syrup for icing add a pinch of cream of tartar.
Brown sugar frosting which will not crack is made of one tablespoon of vinegar, brown sugar enough to mix and the beaten white of half an egg. Beat all well together and add sugar enough to spread.