CAKE MAKING.

Dominion, Volume 1, Issue 49, 21 November 1907, Page 3

CAKE MAKING.

A writer in an American magazine quotes what she calls an easy, infallible rule for making good plain cake, which appealed to her first on tho ground of its straight good sense, and ever after held its place because of its delicacy and* toothsomcness. Tho little suggestions given arc not just to make more work, but are the real essentials of easy cake making and of genuino cake success. Theso are tho directions:—Have all the materials ready before you start, and that is something that needs emphasis. Too often a cake will lose some of its lightness while tho architect of its fortunes is searching for tho vanilla bottle. Moreovor, 1 learned 'that just to do each little part of this rule exactly as it said was to achieve the result, and so with this warning I copy tho careful directions as thoy were given. "Measure out the butter. Turn boiling water into your earthern bowl, and then i'.ry it quickly and put ill tho butter, which, when beaten, will quickly cream. Add the sugar gradually; if the grain of tho cake i 3 to be fine, the sugar and butter must be thorjughly beaten. Now add the beaten yolks of the eggs, which liavo been strained thro'igii a gravy strainer. Boat thn.-oughly and add tho milk. The next thing to ho added is the flour with tho baking powder sifted into it. If you use soda and eitam of tartar, stir tho soda in tho milk, and the cream of tartar in tho flour. Use only flour enough to make the cake light, and, as flours vary in quality, it iswell to learn how tho battor ought to look. Add tho flavouring and a pinch of salt. The last thing to add is always the whites of the eggs beaten to a stiff froth. Whip tho cako thoroughly in 0110 direction only. Tho oven for a cup cako should be just hot enough to colour a piece of white writing paper a light yellow after five minutes." A perfect cir* cake may bo made by this recipe which makos six metlium-sizjd round layers:—Half the amount is a fair-sized cake. One cup- of butter, three cups of sugar, ont cup of sweet unskimmed milk, six eggs, thrco and, one-half cups of flonr, two teaspoons of, cream of tartar, and one teaspoon of soda (or' three teaspoons of baking powder), salt and vanilla. And this, although the directions are many, is an easy way for tho cook who would have good cake.