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The proper beating of the whites of the eggs is an important matter in
cake-making. There are a number of machines for this purpose, which are
in turn eagerly adopted by inexperienced persons; but for private use
not one of them is comparable to hand-beating. When once the knack of
beating eggs is acquired but little labour is needed to bring them to
the right consistency; indeed, the most successful result is that which
is the most rapidly attained. The whites of eggs for beating should be
fresh, and should be carefully separated from the yolks by passing and
repassing them in the two halves of the shell. It is best to beat the
whites immediately they are broken, but if this is not possible, they
must be kept in a cool place until wanted. If ice is at hand, it will be
found advantageous to keep the eggs in it. In well-furnished kitchens a
copper beating-bowl is provided; it should not be tinned, as contact
with this metal will blacken the eggs; for this reason, the whisk, if of
iron wire, should not be new. An earthenware bowl with circular bottom,
and sufficiently large to admit of a good stroke in beating, answers the
purpose perfectly well. A pinch of salt may be added to the whites, and
if an inexperienced beater finds them assume a granulated appearance, a
little lemon-juice will remedy it.
Begin by beating gently, increasing the pace as the egg thickens. As it
is the air mixing with the albumen of the eggs which causes them to
froth, it is necessary to beat them in a well-ventilated and cool place,
so that they may absorb as much air as possible.
If these simple and important conditions are observed, the whites of a
dozen eggs may be beaten to the strongest point, without fatigue to the
operator, in five minutes. When the whites are properly beaten they
should turn out of the bowl in one mass, and, after standing a little
while, will not show signs of returning to their original state.
In order more easily to make cakes and biscuits into the composition of
which almonds and cocoa-nut enter largely, manufacturers supply both of
these pounded or desiccated. It is, however, preferable to prepare the
former fresh, and much time and trouble may be saved in passing almonds
through Kent's Combination Mincer, 199, High Holborn, instead of
laboriously pounding them in a mortar. The result is, besides, more
satisfactory, the paste being smoother than it can otherwise be made in
domestic practice.
Cakes of the description for which we now give recipes cannot be made
well unless the materials are properly prepared and thoroughly beaten.
It is clear that if eggs are not beaten to such a consistency that they
will bear the weight of the other ingredients, the result must be a
heavy cake.
Currants for cakes, after they have been washed and picked, should be
scalded, in order to swell them and make them more tender.
Put the currants into a basin, pour boiling water over them, cover the
basin with a plate; after they have stood a minute, drain away the water
and throw the fruit on a cloth to absorb the moisture. Put the currants
on a dish or plate in a very cool oven, turning occasionally until
thoroughly dry; dust a little flour over them, and they will be ready
for use.
Castor sugar for cakes works more easily when it is fine. For superior
cakes raw sugar will not answer.