Have the ingredients all measured and prepared and the tins prepared and buttered before mixing materials.
Stir the cream of tartar or baking powder well into the flour; be sure that the baking powder is pure. Dissolve the soda in the milk, or if no milk is used, in a little warm water.
Roll the sugar; beat the butter to a cream; mix butter and sugar together.
Beat the yolks and whites of the eggs separately, and add them gradually to the butter and sugar.
Next add the milk, if used, or the dissolved soda, not using the dregs; last the prepared flour; stir as little as possible after adding the flour.
When fruit is used it should be dredged with four and added the last thing.
Cake to be light should be baked slowly at first, until the butter is evenly heated all through.
Cake is much more delicate made with pulverized sugar than with a coarser kind
Eggs will beat lighter and quicker if they are put in a basin of cold water half an hour before cooking.
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