CAKES BECOME HEAVY BECAUSE
The ovens or tins are not ready when the cake is mixed, and, therefore, the mixing has to stand. The oven door has been opened too soon, or has been slammed after putting in tlie cake. The flour has been damp. Flour, especially for light cakes, should be dried in the oven or before the fire. The cake has not ■ been manipulated lightly. The cake has been insufficiently cooked. Air has not been allowed to circulate freely round the cake while cooling it, or it has been cooled in a draughty or in too cold a place.
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https://paperspast.natlib.govt.nz/newspapers/NZH19270611.2.184.44.13
Bibliographic details
New Zealand Herald, Volume LXIV, Issue 19660, 11 June 1927, Page 6 (Supplement)
Word Count
101CAKES BECOME HEAVY BECAUSE New Zealand Herald, Volume LXIV, Issue 19660, 11 June 1927, Page 6 (Supplement)
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