27. In cake making, as in the preparation of other dishes, a systematic
plan must be followed if good results are desired. A housewife cannot
expect to have a successful cake if she has to stop during the mixing to
get some of the ingredients or some of the utensils ready. Before the
mixing is begun, all the utensils and ingredients should be collected
and any of the ingredients that require special preparation should be
prepared. Then, if the recipe is correct, if the ingredients are
measured accurately and combined correctly, and if the baking is done
properly, success in cake making is assured.
28. The first thing to be done, when a cake is to be made, is to read
the recipe to determine just what is required and to find out whether
all the ingredients called for are in supply. With this done, all the
utensils should be placed conveniently on the table and the ingredients
collected and measured. Some authorities advise the weighing of the
ingredients in cake because weight is always regarded as more accurate
than measure. If a recipe calls for weights, it will be found easier to
use them than to try to change them to measure; but when a recipe
requires measures, and does not state weights, it would be unwise to
attempt to use scales for measuring.
29. The measuring of the fat often requires a little attention. For
instance, if only 1/4 cupful of butter or some other fat is required, it
may perhaps be more convenient to measure it with a tablespoon than with
a cup. Otherwise, unless the recipe calls for melted fat, the fat should
be measured by pressing it down tight into the cup until it reaches the
mark indicating the required amount. If the fat is hard and cold, as is
usually the case when it is first taken from the refrigerator or other
cold place, it will be difficult to cream. A good plan is to let the fat
stand until it is 70 degrees Fahrenheit, or ordinary room temperature,
before the mixing is begun.
30. The dry ingredients used in cakes include the sugar, flour, baking
powder, spices, etc. Granulated sugar seldom requires any preparation
except measuring. However, sugar other than granulated, particularly
brown sugar and pulverized sugar, should be rolled with a rolling pin
and then sifted in order to free it from any lumps it might contain.
Flour should be sifted once before measuring and again with the baking
powder, or soda and cream of tartar, and salt in order to mix them.
Other dry ingredients, such as spices and occasionally pulverized sugar,
may also be sifted with the flour and other dry ingredients. If the dry
leavening agent appears to be lumpy when the cover is removed from the
can, it should be worked smooth with a spoon and sifted before it is
measured. A very small mesh wire sieve may be used for this purpose.
31. The liquid should be measured by pouring it into the measuring cup
with the cup stationary and level. The eggs, which are, of course, one
of the liquid ingredients, should be neither broken until just before
they are to be used, nor beaten until the mixture is brought to the
point where the eggs are to be added. If the whites are to be used for
the preparation of icing after the cake is baked, they should be kept in
a cool place until they are beaten.
32. Fruits, nuts, and other miscellaneous ingredients should be prepared
before the mixing of the cake is begun; that is, they should be
cleansed, cut, ground, or chopped, as the case may be, so that it will
not be necessary to stop the mixing of the cake to do any of this work.
If they are to be dredged with flour, this may be done at the time they
are prepared.