Making Cake. — Part I 

 TABLE 4. Amounts of Various Ingredients Used 



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Discussion oj the formulas 



Read from left to right across the page. 



All measurements are level. 



If three eggs are used in formula II, use four teaspoonfuls of baking 

 powder; if two eggs are used, use five teaspoonfuls of baking powder. 



In formtilas III and IV, also, the larger number of eggs requires the 

 smaller quantity of baking powder. 



Each of these formvdas makes approximately four cupfuls, or one 

 quart, of batter, which may be baked in one ver}- large loaf or two small 

 loaves. 



As the amoimt of fat is increased, the proportion of flour to liquid 

 is decreased. In other words, as the richness of the cake is increased, 

 the amount of liquid is decreased, thus gi\^ng a firmer mixture, which 

 protects the rich cake from falling. 



As the amount of fat is increased, the nimiber of eggs is increased. 

 This is because the eggs help to make the fat blend with the rest of the 

 cake mixture and hold the cake together. 



It is possible to make the cake light, and at the same time rich, without 

 increasing the niunber of eggs if the amotmt of baking powder is increased, 

 but the texture will not be so good as when the additional eggs are used. 

 The cake wiU be more friable, or cnmibly, 'wdth baking powder than 

 with eggs, but will, of course, lack the richness of color and flavor given 

 to it by the egg yolks. Such a cake should be eaten soon after making, 

 as it dries out rapidly. 



Discussion of results produced by the different formulas 



Cake formula No. I 



This formula produces a light, porous, tender cake. Such cake is very 



delicious if eaten soon after it is made, but it dries out quickly and loses 



its tenderness rapidly. 



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