CAKES, COOKIES AND CONFECTIONS
Fruit Cake (very large)—275°F.—3 to 4 hours.
Sponge Cake—320°—1 hour.
Angel Cake—320°F.—1 hour.
Baking Powder Biscuit—450°F. 12 to 15 min.
Muffins—400°F.—25 minutes.
Corn Cake—400°F. 20 to 25 minutes.
Pop-Overs—450°F. 30 min., and 350°F. 15 min.
Gingerbread—325°F.—45 minutes.
Bread 350°F.—45 minutes to one hour.
Biscuits (yeast)—400°F. 425°F.—20 minutes.
Rolled Vanilla Cookies—450°F.—10 minutes.
Filled Cookies—450°F. 11 minutes.
Drop Bran Cookies—425°F.—12 minutes.
Soft Molasses Cookies—375°F.—18 minutes.
Ginger Snaps—350°F.—7 minutes.
Tests When Done
A cake may be tested in three ways :
- a. When it shrinks from the sides of the pan.
- b. When a straw inserted comes out without any dough adhering.
- c. When lightly touched the dent does not remain.
Leave sponge cakes in pan till cold. Other
cakes may be removed to cake rack to cool.
All cakes cut best with a wet knife.
CAKES WITH FAT
Two methods may be employed in mixing. Cake method of mixing:
1. Cream fat and sugar.
2. Add egg yolk well beaten.
3. Mix and sift dry ingredients and add alternately with liquid.