Page:Cakes, cookies and confections.djvu/13

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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.