The New York Cake Book: 50 Recipes by a Famous New York Chef

The New York Cake Book: Fifty Recipes by a Famous New York Chef

It is absolutely essential to the making of good cake that the materials should be good; the flour must be white and dry, and carefully sifted before using; the sugar white and free from lumps; the eggs above suspicion; the butter sweet and fresh, and the milk whole or unskimmed. It is hardly less important that the measuring and weighing should be accurate throughout, and that each step in the process of mixing should be rightly taken. The flour, as we have said, should be sifted before 4 measuring, and if damp dried thoroughly. The eggs should be beaten separately,the whites in a cool room till they are solid enough to slice. The milk may be used either sour or sweet, but the two must never be mixed; sour milk makes spongy cake, sweet makes it more solid. The soda should be thoroughly dissolved in hot water and strained before it is stirred into cake. Currants should be carefully rinsed, rubbed in a dry cloth to get out the stems, and then spread on platters and dried, before being used. Almonds should be blanched, by pouring boiling water on them; drain and repeat the process and they will readily pop from the skin; when blanched, dry and then pound them fine with a few drops of milk, to prevent their oiling. All kinds of cake that are made without yeast 5 are better for being stirred till just before they are baked. When ready to mix, stir the butter to a cream, then add the sugar, and stir till white; next beat the yolks of the eggs, strain them and add them to the sugar and butter; meantime another person should beat the whites to a stiff froth and put them in; then add the spices and flour, and last of all the fruit, if any be used. Earthenware is best to mix in, and a wooden spoon should be used. Butter the cake pans well; the cake will be less liable to burn if the pans are lined with white buttered paper. The oven should be quick but not furiously hot; if it be slow the cake will not rise properly. The cake must not, while baking, be moved, or changed from one oven to another, and if it browns too rapidly on top, cover it over 6 with a piece of white buttered paper. To find out when it is baked enough, half open the oven door, and try the center of the loaf with a clean broom-straw. If the cake is baked the straw will come out dry; if not, a little of the batter will adhere to it, in which case the door of the oven must be closed immediately or the cake will fall. Cake that is to be frosted should be baked in pans with sides perpendicular, instead of slanting. It should be iced as soon as taken from the oven, to insure its drying quickly and smoothly. As soon as the cake is cool, wrap it in a thick white cloth, and keep it in a covered earthen jar or tight tin box. Do not cut more at a time than is likely to be used. ......Buy Now (To Read More)

Product details

Ebook Number: 65572
Author: Anonymous
Release Date: Jun 8, 2021
Format: eBook
Language: English