CAKE MAKING.
If you are inexperienced in cakemaking, read, mark and learn the following before beginning:— The Oven.—Begin heating it before making the mixture. Ingredients. —Procure fruit, elo., of good quality, for inferior goods will yield inferior results. Tins. —See they are dry and dean. Line with greased paper for small cakes. Ungreasecl paper is better for large ones. Flour.-—Sieve the flour with the salt and baking powder, so as to blend all evenly. Mixture. —Beat it before adding, but never after adding flour. Baking.—Large cakes require a slow oven, but fruit cakes require a sharp at first, or the fruit sinks. N.B. —Never move a cake or bang the oven door unlit the mixture is set, otherwise it will fall in the middle and will be heavy.
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Waikato Times, Volume 107, Issue 17964, 8 March 1930, Page 3 (Supplement)
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128CAKE MAKING. Waikato Times, Volume 107, Issue 17964, 8 March 1930, Page 3 (Supplement)
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