GENERAL CLASSES OF CAKES
21. Although many varieties of cake can be made, they may all be put into two general classes: sponge cake and butter cake. These classes may also be regarded as cake made without butter and cake made with butter, for it is the presence or absence of fat in a cake mixture that makes the difference in the method of mixing the ingredients and determines the texture after baking. While there are many true examples of each of these classes, it must be remembered that there are also numerous variations of the two which must be placed in either one or the other of these classes. For instance, a true sponge cake does not contain baking powder, but some recipes for sponge cake are given in which baking powder is included. Such recipes must be regarded as variations of sponge cake, for they are more similar to that than to butter cake.
The ingredients are not, however, the only source of difference between these two general classes of cakes. They also differ as to the method used to combine the ingredients, the correct oven temperature for baking, and the length of time required for the baking. All these differences must be thoroughly understood if successful cake making is to be the result.
GENERAL EQUIPMENT FOR CAKE MAKING
22. The different forms of cake require, of course, different utensils, and these are taken up in connection with the preparation of each class. However, it is well for the housewife to be familiar at the outset with the general equipment used in the making of cakes and similar foods.
23. The utensils required for the mixing of the ingredients are somewhat similar to those used in the preparation of hot breads. An earthen bowl is preferable for the mixing of the batter. If this kind is not available, an enamel one rather than an aluminum one should be used. When cake dough is stirred in an aluminum dish, the sides usually become darkened and are liable to discolor the mixture.
Spoons for the mixing of the ingredients are also important. Enameled spoons are not very satisfactory, because the enamel is likely to chip off the edges. Aluminum spoons may be used. In fact, they have lightness in weight which recommends their use, but if much stirring is done, a slight discoloration is apt to occur from the spoon. Wooden spoons or spatulas are found to be the most satisfactory for this purpose. They are light in weight, cause no discoloration, and do not chip nor wear off.
24. Two measuring cups, one for the dry ingredients and one for the wet materials, should be provided, as they will prove a convenience. A tablespoon, a teaspoon, and a case knife are also necessary for measuring. To remove any foreign material from the flour and at the same time make it light, a flour sifter is required.