WHEN MIXING CAKES.
Considerable care is required in the mixing of cakes, says Mrs Olwen Francis, an Australian authority on cookery. Cake mixtures, says Mrs Francis, are liable to curdle if the Iveaten eggs are added too quickly. She advises housewives to add the beaten eggs drop by drop, so that the liquid will mix evenly with the.butter. Should any sign of curdling occur, the difficulty can be overcome by sprinkling in a teaspoonful of flour. j By this means a. smooth well-mixed batter is produced, which makes a light sponge with an even grain. Mi's Francis points out, however, that it is a mistake to beat the mixture too vigorouslv after the flour has been added. Such action is likely to make the cake tough and heavy.
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Manawatu Standard, Volume LVIII, Issue 75, 25 February 1938, Page 12
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128WHEN MIXING CAKES. Manawatu Standard, Volume LVIII, Issue 75, 25 February 1938, Page 12
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