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Simple Rules To Be Observed In Making Nice Cake Cooking Recipe

Below is the quick and easy cooking recipe for Rules To Be Observed In Making Nice Cake.

Cake, to be good, must be made of nice materials. The butter, eggs, and flour, should not be stale, and the sugar should be of a light color, and dry. Brown sugar answers very well for most kinds of cake, if rolled free from lumps, and stirred to a cream with the butter. The flour should be sifted, and if damp, dried perfectly, otherwise it will make the cake heavy. The eggs should be beaten to a froth; and the cake will be more delicate if the yelks and whites are beaten separately. Saleratus and soda should be perfectly dissolved, and strained before they are stirred into the cake. Raisins for cake should have the seeds taken out. Zante currants should be rinsed in several waters to cleanse them, rubbed in a dry cloth to get out the sticks, and then spread on platters, and dried perfectly, before they are put into the cake. Almonds should be blanched, which is done by turning boiling water on them, and letting them remain in it till the skins will rub off easily. When blanched, dry them, then pound them fine, with rosewater, to prevent their oiling. When the weather is cold, the materials for cake should be moderately warmed, before mixing them together. All kinds of cake that are made without yeast are better for being stirred, till just before they are baked. The butter and sugar should be stirred together till white, then the eggs, flour, and spice, added. Saleratus and cream should not be put in till just before the cake is baked—add the fruit last. Butter the cake pans well. The cake will be less liable to burn if the pans are lined with white buttered paper. The cake should not be moved while baking if it can be avoided, as moving it is apt to make it heavy. The quicker most kinds of cake are baked, the lighter and better they will be. But the oven should not be of such a furious heat as to burn them. It is impossible to give any exact rules as to the time to be allowed for baking various kinds of cake, as so much depends on the heat of the oven. It should be narrowly watched while in the oven, and if it browns too fast, it should be covered with a thick paper. To ascertain when rich cake is sufficiently baked, stick a clean broom splinter through the thickest part of the loaf—if none of the cake adheres to the splinter, it is sufficiently baked. When cake that is baked on flat tins moves easily on them, it is sufficiently baked.


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