Makinc, Cake. — Part I 1455 



which is essential to good cake making, the experienced person will find 

 that all methods will ])roduce good results with nearly every cake, pro- 

 vided the ingredients arc thoroughly mixed. 



Tlie baking of cake 



More cakes are spoiled by defects in baking than by defects in either 

 the recipe or the method of mixing the batter. Experience must be the 

 guide to success until reliable oven thermometers have been devised. 

 It is well for the inexperienced to remember that great haste and a very 

 hot oven contribute oftener to failures in the making of cake than do 

 any other causes. 



The way to fill the pan. — When the batter is put into the pan it should 

 be brought up against the sides of the pan, by using the spoon or the 

 spatula, so that the center of the cake may be slightly lower than the sides. 

 This helps to prevent the cake from rising higher in the center than at 

 the sides, and brings a large proportion of the batter into direct contact 

 with the heat at the sides of the pan. A pan shoiild never be filled more 

 than two thirds full of batter, for if a cake rises over the sides of the pan 

 it is almost certain to fall afterward. 



The location of the pan in the oven. — The pan should be placed on the 

 lower grate of the oven, so that the greatest amount of heat will reach 

 it from underneath and force it to rise to its fullest capacity before the 

 crust is formed on top. If the top crust becomes set too quickly, the 

 cake may later crack and rise in the center while it is much depressed 

 on the sides. ... 



The temperature of the oven. — When a cake rises unevenly because of 

 the uneven temperatiire of the oven, it wiU readily be observed that the 

 part of the cake that becomes the lightest is on the cool side of the oven. 

 This is proof that an oven should not be too hot for successful cake making. 

 This applies to practically all types of cake, whether rich or poor in fat 

 and whether many or few eggs are used. If the oven is too hot, the cake 

 does not rise normally; if it is too cool, the cake may become overHght, 

 with subsequent danger of falling. 



Experience is the best teacher in determining the correct temperature 

 for baking cake. It is, however, safer to err on the side of coolness rather 

 than have too great heat, in preparing the oven for baking cake. 



The time for turning the cake. — ■ If a cake is baking unevenly, it may 

 be turned in the oven, provided the turning be done before the top crust 

 has begim to harden. If the attempt is made after the crust is formed 

 the cake may fall, and it will not rise again. If it falls a little while it 

 is still in the batter stage, it will probably rise again in a normal way. 



