ts
being dissolved.

(6) Blend the ingredients thoroughly, and at
the same time incorporate as large an amount of
air as possible.

(7) Fill the pan about two-thirds full, pushing
the mixture well to the corners and sides, so
as to leave a depression in the centre.

(8) Attend carefully to the baking.

3. General rules for mixing cake:

(1) Cake without butter--
(_a_) Separate the yolks and whites of the
eggs.
(_b_) Beat the yolks until thick and
lemon-coloured.
(_c_) Add sugar to the yolks gradually and
continue beating; add the flavouring.
(_d_) Beat the whites until stiff and dry, then
_fold_ them into the first mixture.
(_e_) Gradually sift and fold in the flour
until well mixed.

(2) Cake with butter--
(_a_) Cream the butter by working it with a
wooden spoon.
(_b_) Add the sugar gradually by stirring it
in.
(_c_) Beat the eggs until light, and add to the
first mixture. (The eggs may be separated and
the whites added later.)
(_d_) Add the liquid and beat until the sugar
is thoroughly dissolved.
(_e_) Mix the flour and baking-powder in a
sifter and gradually sift and beat it into the
mixture until it is thoroughly blended.
(Liquid and flour may be added alternately.)
(_f_) Fold in the stiffly beaten whites, if the
eggs have been separated.
(_g_) If fruit, peel, nuts, etc., are used,
they should be floured out of the quantity
allowed for the cake and added last.

4. General directions for baking cake:

(1) Small, thin cakes should be baked in a hot
oven.

Examples: cookies, layer cake.

(2) All loaf cakes require a moderate oven.

(3) In baking cakes, divide the time stated in
the recipe into quarters as follows:

First quarter--mixture should begin to rise.

Second quarter--mixture should continue rising.

Third quarter--mixture should begin to brown