CAKE MAKING.

Taranaki Daily News, Volume L, Issue 61, 6 December 1907, Page 4

CAKE MAKING.

If baking powder or cream of tartar is used it should lie sifted in the Hour, and all the flour should be sifted before using it in the mixture. For cake and meringue, the sugar should be dry and sifted before using. A good tough butter makers the be.-t cream and the lightest cake. Very salty butter should be washed before using. The egg- should be as fre-h as possible, and the Dreaking and separating should lw done carefully, because one egg is liable to spoil the whole batch. The way is to break the eggs one by nne in a cup, or if separting the whit.-,; in two cups, before adding them to the other eggs. When mixing cakes it is best to have all tlip materials ready which go into the mixture, so the mixing can be done without interruption. Begin by pre paring the pans in which the cake is to be'lnked, then weigh the sugar. (If butter !; used, put on top of the sugar, adding the additional weight. Tin's prevenNthe sticking «,f the butter to tho 6eales.) Next weigh the /Tour, and add the baking powder or the cream of tartar, and sift it with flour into a pan or on a paper. Then break or sppn- ! rate the ogys. and mea-iire the and milk. CJrated lemon rind and spices may lie added to the sugar. The liquid extracts are added after the butter Is creamed, with the sugar and butter in the mixing bowl. (It is he=t for creaming to have (ho butter a little soft, but not too *oft. as if becomes oily.) Cream the butter and sugar lightly before adding the cjris. Have the eggs cold. I and mlil them two at a time, and work I them ill well.