Points to Remember

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Published 1861

Have correct proportions. Fat and sugar are liquefying ingredients, therefore the richer the cake, the less liquid, such as milk, is required; in some cases, none. It is better to add water instead of milk in the sandwich cake type of mixture.
For cakes of the sponge variety, e.g. sandwich cake, as much as possible of the egg should be added to the creamed fat without the addition of flour, unless the mixture appears to be curdling. For fruit cakes, where a close texture is required, add egg and flour alternately.
For rich cakes add the fruit at the end, mixed with some of the flour to help to keep the fruit suspended in the cake.
Generally speaking the plainer the cake, the hotter the oven; the richer the cake, the cooler the oven. Bake small cakes in the top or the hottest part of the oven, larger cakes in the middle, and very large cakes in the lower part of the oven. Cakes must not be placed over the flame at the sides of a gas oven or too near the element in an electric oven. Never bake a cake on a browning sheet.
Avoid opening the oven door before a cake has begun to set. Do not slam the door.

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