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Cake Making

(Cakes.) - (The Golden Age Cook Book)

Have all the ingredients measured or weighed, the pans lined with paper

or oiled, the nuts or fruit prepared, and the flour sifted before

beginning to make a cake. Sift the baking powder and cream of tartar and

soda with the flour or a part of it. Use pastry flour for all cake.

Never put all the milk into a cake batter by itself, as it curdles and

makes a coarse grained cake, but stir it in alternately with the flour.

Put all loaves of cake into a moderate oven, that they may rise before

beginning to bake. After the cake rises the heat may be increased.

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