SPONGE CAKE PANS
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is a form of food that is usually sweet and often baked.
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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SPONGE CAKE PANS
The preparation of sponge-cake pans differs from that for butter-cake pans because of the nature of the cake. No grease of any sort should be applied to the surface of sponge-cake pans. If desired, they may be dusted with flour, but even this is not necessary, as very satisfactory results are obtained by putting the cake mixture into the bare pan.
SPONGE CAKES AND THEIR PREPARATION METHOD OF PROCEDURE.
With the ingredients and utensils gathered and prepared, the mixing of the cake may be begun at once. The method of mixing depends entirely on the kind of cake that is being made, sponge cake involving a different procedure from butter cake. These methods should be thoroughly mastered, so that there will be no danger of confusing them and so that the recipe will not need to be referred to constantly during the mixing of the cake.
When an ingredient that is not usually included in the ordinary butter or sponge cake is found in the recipe, the way in which this ingredient is added to the mixture should be carefully noted, so that no mistake will be made.
NATURE OF SPONGE CAKE.
A true sponge cake contains nothing besides eggs, sugar, flour, and flavoring material. The eggs, sugar, and flour are used in equal amounts, the eggs and sugar being about the same by weight or measure and the flour half as much by weight.
For instance, a successful sponge cake can be made with a cupful each of eggs, sugar, and flour. To these ingredients the juice of 1/2 lemon is usually added, and sometimes the grated rind of the lemon is used also. The simple variation in sponge-cake mixtures is the addition of liquid, which is usually water, sometimes cold and sometimes hot.
In the true sponge cake, eggs supply all the leavening, but it is possible to economize in the number of eggs by using leavening of some other kind, such as soda and cream of tartar or baking powder. The texture of a sponge cake in which leavening other than eggs is used is not so good as that of the true sponge cake, but if this leavening is used discreetly, it is possible to decrease the number of eggs somewhat without sacrificing too much in texture.
However, it is useless to try to make a good sponge cake with fewer than three eggs, for the other ingredients - flour, sugar, leavening, and liquid - are not sufficient to produce a delicious cake.
COMBINING THE INGREDIENTS.
The ingredients required for a true sponge cake and the utensils used in making such a cake are shown in Fig. 3. As will be observed, both the utensils and the materials are so placed on the table in front of the one who is to make the cake that the work may be performed with the least amount of effort.
If the whole eggs are to be used, break them into the mixing bowl and beat them with a rotary egg beater, until they are thick and lemon-colored. In case only the whites are to be used, beat them with an egg whip on a flat dish or in a large bowl until they are stiff. To the beaten egg, add the sugar a little at a time, beating it into the egg with the rotary beater.
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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