CAKES, COOKIES AND CONFECTIONS
no favorite "coffee" or "tea" cups or dessert spoons!
- 3 tsp. equals 1 tbsp.
- 16 tbsp. equals 1 cup.
- (When measuring molasses, sour milk, or other liquids and fat, always remove surplus clinging to spoon before calling it a measured table spoon.)
- 2 c. liquid equals 1 pt.
- 2 c. sugar equals 1 lb.
- 2 c. fat equals 1 lb.
- 4 c. flour equals 1 lb.
- 16 oz. equals 1 lb.
Mixing
With the exception of true sponge, cakes depend for their lightness upon the gas generated when the baking powder combines with liquid ingredients. Therefore do not beat the batter any longer than to thoroughly mix it, or the gas will be lost and a heavy, compact mass results. A better method is to reserve two tablespoons of the flour and sift it with the baking powder into the well beaten batter before the whites are folded in. Long beating before addition of the leavener tends to make a more even grained texture.
Flour
To obtain a fine even texture, use one of the especially prepared cake flours on the market, or make your own pastry flour by substituting two tablespoons of cornstarch for two of flour in each cup of sifted flour. This always gives better results than bread flour though the cake dries out more readily.
