CLASSES OF CAKES.—Cakes are commonly divided into two classes: (a) Cakes without fat and (b) Cakes containing fat. Sponge Cake is an example of the first class and the One-egg Cake given below is an example of the second class. The method of mixing cakes containing fat differs from the method of mixing cakes without fat. The temperature of the oven and the length of time required for baking also differ for the two classes of cakes.

COMPARISON OF ONE-EGG CAKE AND MUFFINS.—See the recipe for Plain Muffins.
Compare it with the following recipe.

ONE-EGG CAKE [Footnote 113: NOTE TO THE TEACHER.—If a richer cake is desired, follow the Plain Cake recipe given in Lesson CXLV.]

2 cupfuls flour 3 1/2 teaspoonfuls baking powder 1/2 teaspoonful salt 3/4 to 1 cupful sugar 1 egg 1 cupful milk or water 1 teaspoonful flavoring 2 to 4 tablespoonfuls fat

What ingredient does cake contain that is not present in muffins? What two ingredients exist in greater quantity in cake than in muffins?

THE INGREDIENTS OF A CAKE CONTAINING FAT.—Materials of the best quality should be used for cakes. Pastry flour and the finest granulated sugar are necessary ingredients.

In determining the kind of fat to use in a cake, one should consider all of the ingredients in a recipe, and then decide which one will give the most pronounced flavor to the combined materials. If a cake contains so much fat that the fat will be one of the predominating flavoring ingredients, table butter should be used alone or combined with some bland fat. When but little fat is used in Plain Cake, there is little difference in the flavor of cake made with butter or substitutes. Oleomargarine, tried-out chicken fat, suet, lard, or vegetable fat may be used for spice cakes or other highly flavored cakes. Cake is one of the foods whose ingredients require the greatest accuracy and care in measuring. When a cake contains much fat, the latter can usually be more easily and accurately weighed than measured.

METHOD OF MIXING CAKE CONTAINING FAT.—Since cakes contain much more fat and sugar than muffins, a different method of mixing the fat with the other ingredients of the cake has been used quite generally. The fat and sugar have usually been blended by creaming them.

However, many experiments in the mixing and baking of cakes have been made. These show that a cake of good quality may be made by following the method of mixing fat in a muffin mixture, i.e. melting the fat and adding it to other ingredients. The following is the method of mixing cake when melted fat is used:

Beat the eggs, add the sugar, liquid, and flavoring. Melt the fat and add it to the other ingredients. Mix the dry ingredients, i.e. the flour, baking powder, and salt. Add these through a sifter to the egg and sugar mixture. Beat from 1 to 2 minutes.

In cake mixing, the yolks and the whites of the eggs are often separated. When this is done, the yolks and sugar are blended, the moisture, flavoring, melted fat, and dry ingredients are added, the mixture beaten, and finally the beaten whites are folded in.

In combining cake ingredients, great care must be taken to mix all ingredients thoroughly. Cakes, except those containing very little moisture and much fat, such as Jumbles or Pound Cake, can be made satisfactorily by adding melted fat. It has been estimated that half as much time is required for mixing a cake in which melted fat is used as one in which the fat is creamed. It has been found [Footnote 114: See Journal Home Economics, Vol. X, pp. 542-7, December, 1918.] that the amount of mixing and the preparation of ingredients in a cake are much more important factors than the manner of combining the ingredients. Too little beating makes a cake of coarse, crumbly mixture. Too much beating makes it compact in texture with "tunnels" through it.

PREPARING THE PANS FOR CAKES CONTAINING FAT.—The pans for cakes that contain fat should be well oiled. It is well to line the pans with paper and to oil the paper thoroughly, or to oil the pans well and to sprinkle a little flour over them before adding the cake batter.

BAKING LAYER AND LOAF CAKES.—If a bit of flour or white paper is delicately browned after being placed for 2 minutes in the oven, the oven is of proper temperature for layer cakes containing fat. For a loaf cake the oven should be cooler, since a longer time for baking is required. It is especially important that a crust does not form over the top of a cake before the cake has risen, or before it has been in the oven one fourth of the time required (see Baking Sponge Cakes). To avoid this, the temperature of the oven should be quite low when a thick loaf cake is first placed in it. Some housekeepers find it most satisfactory to cover the top of a pan containing loaf cake with paper until the cake has risen. In general, layer cakes require 20 to 35 minutes for baking and loaf cakes from 40 minutes to 1 1/2 hours. Shortly after taking from the oven, cake containing fat may be removed from the pan, and placed on a wire cake cooler or towel until cold. In a heat-regulated oven, bake layer cakes at 375 degrees F., and loaf cakes at 350 degrees F.

THE QUALITY OF CAKE.—Desirable cake is tender and light, but of fine grain. The quantity of eggs, sugar, fat, and moisture affects these qualities. Too much sugar makes a cake of coarse grain and of waxy or tough texture. On the other hand, a cake containing too little sugar is not as fine grained as one having "just enough."

A cake in which there is too much fat is crisp or crumbly,—i.e. it will not hold its shape. Too little fat may make it tough in texture. Generally the more fat a cake contains the smaller the quantity of moisture needed. Note that the One-egg Cake recipe contains 1 cupful of liquid, but when the fat is increased to 1/2 cupful, the moisture is decreased to 2/3 cupful (see Plain Cake recipe).

Many eggs without a proportionate quantity of fat and sugar produce a tough cake. The toughness occasioned by eggs, may be offset, of course, by the tenderness produced by fat. It is a most interesting study to compare cake recipes. Some are well proportioned, others could be greatly improved by variations in the quantity of ingredients.

The flavor of a cake is largely affected by the proportion of ingredients in a cake. For the sake of economy, however, certain ingredients, especially fat and eggs, must be decreased even though texture, grain, and flavor are sacrificed. The matter of wholesomeness must also be taken into consideration. Many persons can eat with comfort plain cakes, i.e. those containing little fat and a moderate quantity of sugar, while rich cakes distress them.

SCORE CARD FOR CAKE,—DETERMINING ITS QUALITY

Flavor 40
Lightness 20
Grain and texture 15
Baking (crust and color) 15
Appearance (shape and icing) 10
—-
Total 100

QUESTIONS

How should cake batter be spread in the pan to prevent it from rising higher in the center than at the edges?

What is the purpose of placing the warm cake on a cake cooler or on a cloth? Mention some substitute other than a cloth for a wire cake cooler. Why not place the warm cake inverted on the cake cooler?

Explain why a hot cake should not be placed in a cool place or in a draft.

Why store a cake in a tightly covered tin box?

Give two reasons for the cracking of the crust of a cake.

What is the effect of using too much fat in a cake? Too much sugar? Too much moisture?

If the quantity of fat is increased, what ingredient in a cake recipe should be decreased?

If the number of eggs in a cake is reduced, what ingredient should be increased?