Important Points In Successful Baking

Southland Times, Issue 23989, 2 December 1939, Page 12

Important Points In Successful Baking

Most housewives are good plain cooks, but there are surprisingly few who can make a cake with any prospect of success. Too often the result turns out to have sunk in the middle and to be “puddeny” in the centre. There is usually an excuse for these defects; somebody opened the back door or the kitchen window or did something or other highly detrimental to cake baking. Success in baking cakes is 99 per cent, care and only one per cent. luck. The first thing to make sure of is that the cake will not stick to the tin. Grease the tin thoroughly using either a pastry brush or a piece of paper. For extra certainty dredge it ligHtly with flour after greasing. For absolute certainty, cut waxed paper to fit the wall and bottom of the tin. The next essential is to measure the ingredients exactly. Approximate measurements may be all right for plain cooking but they often constitute all the difference between success and failure in cake making. Mix the ingredients thoroughly, using either a wooden spoon or a mechanical mixer. The shortening should be worked until it is soft and smooth, then the sugar should be blended in gradually until it is thoroughly incorporated. Eggs should be beaten until yolks and whites are well mixed and should then be stirred in the fat and sugar mixture, until the whole is smooth, light, and fluffy. Flour, baking-powder, and salt should be sifted together and should be added to the first mixture before the milk. After the milk has been added, too much beating is a disadvantage. The batter should be stirred lightly until it is just blended and no more. Add the flavouring and then pour quickly into the cake tin, filling it only twothirds full.

With the convex side of a tablespoon, spread the batter from the centre of the tin towards the edges, leaving a slight depression in the centre. Put it into the oven immediately. . If the mixture is let stand at room temperature for even a short time, the bakingpowder begins to do its work. Ignore the telephone, the knock on the back door, and every other threatened interruption until the cake is safely in the oven.

Pay strict attention to time and temperature and see that there is ample circulation of air round the cake. Keep the oven door resolutely closed until the prescribed time has elapsed and then remove the cake. Test with a cake-tester or knife for the sake of satisfying yourself that it is done, but if the directions have been closely followed, this will be so. Cool the cake on a wire rack.