1454 The Cornell Reading-Courses 



4. Add the egg yolks to the creamed butter and sugar, and beat until 

 no suggestion of unmixed yolks may be found. 



5. Add the milk alternately with the flour, which has been mixed and 

 sifted with the baking powder; stir \4gorously until the mixture is thor- 

 oughly blended and of velvety smoothness. This stirring will take about 

 two to five minutes. 



6. Fold the stiffly beaten egg whites carefully, but thoroughly, into 

 the mixture, or, in other words, mix them in with as little breaking as 

 possible. The motion, but not the vigorous action, of beating accom- 

 pHshes this better than the stirring motion. When finished, tiny flecks 

 of egg white should ba seen distributed evenly throughout the mixture. 



Method II for mixing cake 



1. Break the eggs into the mixing bowl without separating the whites 

 and the yolks, and beat them. 



2. Add the sugar, and beat thoroughly. 



3. Add the milk, and then the flour, mixed and sifted with the baking 

 powder, and beat again. 



4. Add the melted fat. The fat should be barely melted and warm, 

 not partially cooked and hot. 



5. Beat all thoroughly before putting the mixture into the cake pan. 



Method III for mixing cake 



1. Measure into the mixing bowl all the liquid ingredients except tne 

 melted fat, and beat thoroughly. 



2. Measure and add the dry ingredients, and beat thoroughly. 



3. Add the melted fat, and beat again. 



This method is usually employed for the quick making of plain cakes, 

 when the amount of butter is moderate. 



Method I V — the cake-mixer method 



1. Measure into the cake mixer all the ingredients. 



2. Ttim the mixture until the batter is thoroughly mixed. This will 

 require three to ten minutes. In making cake by this method, the butter 

 must be soft before it is added; otherwise it \vill be merely broken into 

 small particles by the wires of the mixer and will not be thoroughh- iix-or- 

 porated into the batter, but will coat over the flour, producing the result 

 of pastry. 



Relative merits of various methods 



While method I will probably produce the best results with pound 

 cake, and should be used by beginners since it insures the thorough mixing 



