There is one thing here that I will speak of, and that is in the formula in which I give milk in: I meant you to be careful to see that in hot weather there is no chance of the milk being sour—or in fact at any time, although in hot weather the danger is much greater, both from the milk souring quicker and also from the fact that the cake is more readily to form a bacterial growth of a vicious ferment.
In some of the cakes that I describe I shall mention baking powder. This will always mean cream of tartar, soda, or corn starch mixed in the proportions that I shall give later on. Under no conditions should the common phosphate baking powder be used, although in some cheap small cakes these are to be preferred, but where it is necessary to use the cheap ones I will mention it. I contemplate giving quite a number of cakes of different forms and flavors, and whilst this may seem unnecessary yet it may be helpful to some of our friends in various parts of the world. I will now proceed to give two formulas and will continue next month on same subject.
- 56 pounds good white soft winter wheat flour,
- 36 pounds good tough waxy butter,
- 1½ pounds pure glycerine,
- 46 pounds standard powdered sugar (46 pound),
- 14 quarts good fresh eggs,
- 2 quarts fresh sweet milk (not skim),
- 1 ounce ground mace,
- 3 ounces good vanilla extract,
- 4 ounces baking powder.
Place the sugar and butter into the mixer, letting it revolve slowly. As it gradually creams up, add the glycerine. Add the eggs, gradually, about a quart at a time. If the butter shows a tendency to curdle, add a few handfuls of flour. When the eggs are all in, add the milk; sift the baking powder and spices into the flour, and add to the mixture. Then mix lightly but thoroughly.
Here is a cheaper cake, but one which is really a nice cake, and one that will sell well almost anywhere:
- 15 pounds good butter,
- 8 pounds cottolene and compound,
- 33 pounds standard powdered sugar,
- 54 pounds soft white winter wheat flour,
- 12 ounces baking powder,
- 8 quarts eggs,
- 1½ pounds glycerine,
- Extract vanilla or lemon,
- 2 ounces ground mace,
- 5½ quarts milk,
A little egg coloring used in your milk to make it the desired color would help the appearance of the cake.
Cream up this, as in the preceding mixture, but as soon as the mixture is thoroughly mixed, place into the pans. The least handling after the cake is mixed the better, as there is quite a little powder used here, and you do not want it to work before going into the oven.
I will now give the baking powder formula. Remember that the baking powder described here should be made at least three or four days before using, keeping it covered in an air-tight can. The reason it should be blended together is to avoid its hasty working when freshly mixed in the cakes:
- 4 Pounds soda,
- 7 pounds cream tartar,
- 3 pounds corn starch.