Beat continuously, from beginning to end of the process. Place the dough in the prepared cake4ins and send to the oven as soon as possible, when finished, so that the air which has been beaten in (and which, by exx^anding, makes it light) may not escape. Always work cake together with a spoon, if possible, but when a large quantity of fruit cake is made, it is necessary to use the hand in order to mix it properly. For sponge cakes (which are those made without butter or short- ening) proceed as follows: (1) Beat the yolks. (2) Gradually add the sugar and beat well. (3) Add the flavoring and water, if used B52 CAKE (4) Add the well=beateii whites of eggs. (5) Sift in the flour✪ Sponge Cake and carefully fold it in. After adding the flour, sponge cakes, unlike other cakes, should not be beaten. If beaten like other cake, after adding the flour, sponge cake will be tough and unwholesome, but if after folding in the flour, the cake is put directly into the oven it will be tender and digestible. The lightness depends on the quantity of air beaten into the egg. Less beating is required when soda and cream of tartar are used, but the cake is not as good. Always use an earthen bowl or pan, for mixing cake. Butter and sugar, if worked to a cream in tin, is apt to be discolored. Beat the eggs with a silver or wooden spoon. As a rule (in cold weather, always), pour hot water into the mixing^bowl to warm it; then wipe dry. This facilitates the blending of the butter and sugar, and is the first operation. If a large quantity of cake is to be made, the cook should have an assistant; for a small quantity, and if the cook is alone, every- thing in the way of ingredients or utensils should be ready at hand on the cooking table, so that there will be no delay. Much depends on mixing the cake rapidly, and immediately placing it in the oven. Those who will bear the above rules in mind can handle any cake, so far as the mixing is concerned. Beating and Stirring. — There is a good deal of difference between beating and stirring. Stirring merely mixes the different ingredi- ents together, while beating carries in "air and thoroughly distributes it through the mass, and in baking, this air expands and makes the cake light. Unless the air is well beaten into the dough, no after attention will mdke it light and wholesome. After putting in the beaten white of egg, too much subsequent beating will let the air escape and so be a detriment. It is heating, not stirring, which is needed throughout the process. Cake Baked in Paper. — If there is danger that cake will rise above the top of a pan and run out, or if you have a large cake and the pan is too small to hold it, the cake can be baked in paper as shown in the accompanying engraving. Make the paper case out of thick glazed paper, coat it thickly with butter, put in the cake, and the paper will not burn in a moderate oven. Cake Pans — Layer cakes are baked in thin cakes in tins made for the pur- pose, sometimes called jelly=cake tins. Loaf cakes are baked in deep bread tins, CAKE 353 or hoops and large pans made for the purpose. Flat loaves are usu- ally baked in the old-fashioned brick shaped tins and are 1 or 2 inches in thickness.

AI-modernized reading of the original text

Beat continuously, from beginning to end of the process. Place the dough in the prepared cake tins and send to the oven as soon as possible, when finished, so that the air which has been beaten in (and which, by expanding, makes it light) may not escape. Always work cake together with a spoon, if possible, but when a large quantity of fruit cake is made, it is necessary to use the hand in order to mix it properly. For sponge cakes (which are those made without butter or shortening) proceed as follows: (1) Beat the yolks. (2) Gradually add the sugar and beat well. (3) Add the flavoring and water, if used B52 CAKE (4) Add the well-beaten whites of eggs. (5) Sift in the flour and carefully fold it in. After adding the flour, sponge cakes, unlike other cakes, should not be beaten. If beaten like other cake, after adding the flour, sponge cake will be tough and unwholesome, but if after folding in the flour, the cake is put directly into the oven it will be tender and digestible. The lightness depends on the quantity of air beaten into the egg. Less beating is required when soda and cream of tartar are used, but the cake is not as good. Always use an earthen bowl or pan, for mixing cake. Butter and sugar, if worked to a cream in tin, is apt to be discolored. Beat the eggs with a silver or wooden spoon. As a rule (in cold weather, always), pour hot water into the mixing^bowl to warm it; then wipe dry. This facilitates the blending of the butter and sugar, and is the first operation. If a large quantity of cake is to be made, the cook should have an assistant; for a small quantity, and if the cook is alone, everything in the way of ingredients or utensils should be ready at hand on the cooking table, so that there will be no delay. Much depends on mixing the cake rapidly, and immediately placing it in the oven. Those who will bear the above rules in mind can handle any cake, so far as the mixing is concerned. Beating and Stirring. — There is a good deal of difference between beating and stirring. Stirring merely mixes the different ingredients together, while beating carries in "air and thoroughly distributes it through the mass, and in baking, this air expands and makes the cake light. Unless the air is well beaten into the dough, no after attention will make it light and wholesome. After putting in the beaten white of egg, too much subsequent beating will let the air escape and so be a detriment. It is heating, not stirring, which is needed throughout the process. Cake Baked in Paper. — If there is danger that cake will rise above the top of a pan and run out, or if you have a large cake and the pan is too small to hold it, the cake can be baked in paper as shown in the accompanying engraving. Make the paper case out of thick glazed paper, coat it thickly with butter, put in the cake, and the paper will not burn in a moderate oven. Cake Pans — Layer cakes are baked in thin cakes in tins made for the purpose, sometimes called jelly=cake tins. Loaf cakes are baked in deep bread tins, or hoops and large pans made for the purpose. Flat loaves are usually baked in the old-fashioned brick shaped tins and are 1 or 2 inches in thickness.

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Sponge Cake

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