ABOUT CAKE-MAKING.
Why is it that half a dozen cooks working from the same recipe will get results that vary so considerably that taste and texture is dissimilar in each case? The answer, of course, is in the method of handling and preparing the different ingredients. Here arc some useful hints that cake experts invariably adopt: See that butter or shortening is properly creamed, 1 and that sugar is well blended with it. • A little egg yolk added while creaming will quicken the process, and the rest of the egg yolk can' then be added. The texture of a cake will be lighter if yolks and white of eggs are beaten separately. Cake batter to be of the right consistency should yield to the following test: Lift some of the batter with the spoon and lot it drop back into the bowl. If of the right thickness it will break half-way between bowl and spoon. - .■
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Northern Advocate, 28 July 1934, Page 4
Word Count
155ABOUT CAKE-MAKING. Northern Advocate, 28 July 1934, Page 4
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