Thin cakes need a hotter oven than loaf cakes. Cakes without butter
(sponge cakes) should have a more moderate, longer baking than cakes
of same size containing butter. The process of baking may be divided
into four periods or quarters of time: in first quarter the cake
begins to rise; in second quarter it is still rising and begins to
color; in third quarter it browns all over; in last quarter it shrinks
from sides of pan.
To test, insert a clean broom-straw into the middle of the cake; if it
comes out clean, the cake is done. Hold the pan to the ear; it should
scarcely “sing.”
Line loaf-cake pans with buttered paper; fruit cakes need several
thicknesses of the same.
Do not use sour milk, buttermilk, or any of the so-called prepared or
self-raising flours.