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BAKING THE MIXTURE

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Wikipedia, the free encyclopaedia

Cake is a form of food that is usually sweet and often baked. 
[Cooking]

Cakes normally combine some kind of flour, a sweetening agent (commonly sugar), a binding agent (generally egg, though gluten or starch are often used by vegetarians and vegans), fats (usually butter, shortening, or margarine, although a fruit purée such as apple sauce is sometimes substituted to avoid using fat), a liquid (milk, water or fruit juice), flavors and some form of leavening agent (such as yeast or baking powder), though many cakes lack these ingredients and instead rely on air bubbles in the dough to expand and cause the cake to rise.

Cake is often frosted with butter cream or marzipan, and finished with piped borders and crystallized fruit. Cake is often the dessert of choice for meals at ceremonial occasions, particularly weddings, anniversaries and birthdays. There are literally millions of cake recipes (some are bread-like and some rich and elaborate) and many are centuries old.

Cake making is no longer a complicated procedure; while at one time considerable labor went into cake making (particularly the whisking of egg foams), baking equipment and directions have been simplified that even the most amateur cook may bake a cake.

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BAKING THE MIXTURE

Place the pans containing the cake mixture on the bottom rack of the oven in order that it may have an opportunity to rise properly. The form in which the cake is made determines the correct temperature for the oven.

Loaf cake requires more time for baking than small cakes or layer cake; consequently, the oven should not be so hot for cake of this kind as for the other types. A temperature of 350 to 400 degrees Fahrenheit is suitable for loaf cake, while small cakes or layer cake should have a temperature of at least 400 to 450 degrees.

Be careful not to move the cake in the oven until it has risen sufficiently and has set; otherwise, it may fall when it is moved. If this precaution is observed and the cake falls, it may be known that the falling is due to a wrong proportion of ingredients and not to a draft nor the slamming of the oven door, as many housewives think.

A cake that rises in the center and cracks open contains either an insufficient quantity of liquid or too much flour. If, upon being baked, a layer is higher on one side than on the other, it was probably spread unevenly in the pan before it was put in the oven or the oven rack itself was not level. This condition may be caused by uneven heat in the oven.

To determine whether a butter cake is baked sufficiently or not, several tests may be made. Cake of this kind does not shrink from the sides of the pan as does sponge cake, but the finger test mentioned may be applied, just as in the case of sponge cake. If, upon making a depression in the center of the butter cake, the surface springs back to fill the depression, it may be known that the cake is done.

Another test consists in inserting a toothpick in the center of the cake. If it comes out clean, the cake has finished baking, but if some of the mixture sticks to the toothpick, more baking is required.

CARE OF BUTTER CAKE AFTER BAKING.

As soon as a butter cake is sufficiently baked, take it from the oven and remove it from the pan at once. See that the cake is loosened from the bottom and sides of the pan before attempting to turn it out. It can be loosened around the sides by means of a knife, and usually a slight shaking of the pan up and down or the inserting of the knife a little under the cake will be sufficient to loosen it from the bottom. Here the advantage of pans having removable bottoms is evident.

When such pans are used, lift the cake out of the pan on the removable bottom and, as shown in Fig. 17, run a long thin knife under the cake until it is entirely loosened from the pan. Then slip the bottom out from under the cake and allow the cake to cool.

A cake cooler, such as the one here shown, is the most convenient thing to use for the cooling of cakes. If one of these is not available, clean towels spread on a flat surface make a very good substitute. Allow the cake to become entirely cool before attempting to ice it.

TYPES OF CAKES

Chocolate cake, carrot cake, sugar cake, strawberry cake, vanilla cake, coconut cake, pumpkin cake, banana cake, lemon cake, almond cake, fudge cake, pudding cake, coffee cake, orange cake, fruit cake, sponge cake, vegan cake, pineapple cake, caramel cake, raspberry cake, cream cheese cake, blueberry cake, red velvet cake, layer cake, black cake, butter cream cake, mandarin orange cake, white chocolate cake, cheese cake


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