From ...ADVANCED COMMONSENSE COOKERY BOOK
Many factors contribute to the success of a cake ...
1. See that the oven is ready and that tins are prepared and all ingredients at hand .
2. Weigh or measure ingredients accurately.
3. Fruit should be washed, picked over and thoroughly dried . Damp fruit makes a cake heavy .
4. Blanch almonds by pouring over boiling water , allow to stand a few minutes and peel .
5. When the recipe requires peel , wash and dry peel so as to remove sugar , and cut it up finely .
6. When bicarbonate of soda is used , crush well before measuring . It may be dissolved in milk or sifted in with the flour .
7. The plainer and cheaper the flour the more baking powder or cream of tartar and soda is required .
8. Large sponge cakes do not require any baking powder.
9.Fruit cakes may be made darker by using brown sugar , powdered cinnamon and brandy.
Long slow cooking also intensifies the colour of cakes.
10. Biscuit mixtures should be stiff.
11. Scones should be mixed to a soft dough.
Many factors contribute to the success of a cake ...
1. See that the oven is ready and that tins are prepared and all ingredients at hand .
2. Weigh or measure ingredients accurately.
3. Fruit should be washed, picked over and thoroughly dried . Damp fruit makes a cake heavy .
4. Blanch almonds by pouring over boiling water , allow to stand a few minutes and peel .
5. When the recipe requires peel , wash and dry peel so as to remove sugar , and cut it up finely .
6. When bicarbonate of soda is used , crush well before measuring . It may be dissolved in milk or sifted in with the flour .
7. The plainer and cheaper the flour the more baking powder or cream of tartar and soda is required .
8. Large sponge cakes do not require any baking powder.
9.Fruit cakes may be made darker by using brown sugar , powdered cinnamon and brandy.
Long slow cooking also intensifies the colour of cakes.
10. Biscuit mixtures should be stiff.
11. Scones should be mixed to a soft dough.
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