HINTS ON CAKE MAKING.

New Zealand Herald, Volume LXVI, Issue 20306, 13 July 1929, Page 29 (Supplement)

HINTS ON CAKE MAKING.

Prcnare cake tins by well buiterins ilenr,' ami, :: for rich cakes, hn;:;- tl:«* tins with paper. T!e tin* for rvb cakes are thvse mailt! v.-::h the r:m separate from the bottom. When the cak« is turned cni the rim is !ifte-i oil and then the bottom, thus o*v:a::n:r the danger <J the cake sticking ' and breaking. Measure or vre:.eh, never guess incrreojents. Have ail ingredients at band before beginning to tvaj. the cake. Always test the oven before putting cake in. A Hour sprinkled on the slide is a go'.ti test, Wbm the oven is

neeticu tor ca«es eoDta:a:n; uuit-er the flour shcuid turn a very *:ark brown in fire minutes. Sponge cr light cakes wil! not rise if put :nf-> too h'-t .'in oven ; fcr them the test should be built brown in five minutes

The time needed to cook rakes varies according to sire, shape or composition. To test if rake is sufficiently cooked press !t lightly with the tinners —if cocked the fincers will make nn impression. When cooked the cake shrinks away from the iin.

For rich cakes a sure test is to try with a straw or eociiins needle : if cake is sufficiently cooked the straw or needle wil! bo anile drv and clean.