1. Use standard measuring cup. Measure ingredients before beginning to mix cake.
2. It is recommended that cake flour and fine granulated sugar be used.
3. Sift all flour before measuring. Use a tablespoon to fill cup. If flour is damp, sift the flour four times before the open door of a warm oven, then cool before using. Keep flour in a dry, cool place.
4. All ingredients should be strictly fresh and of the best quality. Butter, eggs and milk should be at room temperature. In measuring butter or other shortening, pack the spoon or cup closely. For finest flavor, use butter.
5. Prepare cake pans before mixing cake. Cake pans should be greased with unsalted fat. DO NOT GREASE TINS FOR ANGEL FOOD OR SPONGE CAKES.
6. Sift together the dry ingredients.
7. Light oven, set regulator according to directions given in recipe.
8. Cream butter thoroughly by beating with a wooden spoon until soft and creamy. Slowly beat in the sugar, by adding 2 tablespoons at a time; mix well.
9. Beat egg yolks using rotary beater, until thick. Add to the sugar mixture, beating briskly. Add flavoring.
10. Add sifted dry ingredients (sifted three times to incorporate air), alternately with liquid. Add flour first and last, one fourth of the amount at a time. Blend thoroughly.
11. Fold in stiffly beaten egg whites, beaten stiff, but not dry.
12. Spread cake batter evenly in buttered, lightly floured cake tins.
13. Follow directions in recipe for baking. Use a wire cake tester.
14. Butter cakes after removing from oven, should stand 5 minutes before disturbing.
15. Angel food and sponge cakes should be placed over a funnel until cold.
16. It is advisable to cool all cakes on a wire rack, the air circulates under the cake preventing sogginess.
17. I is recommended to frost layer cakes when they are entirely cool.
18. IN EXTREME HIGH ALTITUDES, 7000 feet and up, reduce sugar, shortening and baking powder. Use more flour and eggs in order to meet the decreases in atmospheric pressure. Increase liquids in baking recipes 1 to 2 tablespoons for each cup, over 2500 feet. Decrease shortening and sugar 1 tablespoons per cup for each 2500 feet. Longer time is necessary for cooking candy and frosting in high altitudes.

Please help us promote America. Sponsor this page