From Mrs Wilson's Cook Book
WHITE
POUND CAKE
Four ounces of butter,
One and one-half cups of sugar.
Cream
until light and frothy, and then add
One cupful of milk,
Three and one-half cupfuls of flour,
Four teaspoonfuls of baking powder,
One teaspoonful of almond extract,
One-half teaspoonful of mace.
Beat
for five minutes to blend and then cut and fold in the stiffly beaten whites of
five eggs. Bake in prepared pans for one hour in a moderate oven. Use the pans
prepared the same as for the fruit cake. Golden cake may be made from this
recipe, using the yolks of seven eggs.
To use
successfully you must use good shortening, pastry flour, granulated sugar and
fresh eggs. Exact care in measuring with the proper methods of compounding and
finally careful baking are necessary. Now for another point: do not stir the
cake after its final beating.
In
filling the cake pan put the mixture well into the corners and leave a slight
depression in the centre. This will leave the cake perfectly smooth on top.
Now, if the oven is too cool when the cakes go into it the cake will rise over
the top of the pans and become coarse-grained. While, on the other hand, if it
is too hot it will brown quickly on the top before the cake has had a chance to
rise; then when the dough does attempt to rise it will break through and crack
the crust. Too much flour will also cause this. Now to break the old hoodoos
about cake-baking! You may look at the cake after it is in the oven ten minutes
if you will open and shut the oven door gently, and if necessary to remove the
cake wait until it has reached its full height and is beginning to brown. Then
it may be removed carefully without danger of falling. Sometimes it may be
necessary to remove the cakes so that they may brown evenly. Icing the cakes
greatly improves their appearance. Should the cake for any reason scorch, don't
trim it with a knife. This spoils its appearance; instead use a grater and
remove the scorched part.
No comments:
Post a Comment