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_ PROCEDURE FOR THE “BUTTER”
TYPE CAKE

ie 1, Prepare pans by greasing well, then cover-—
_ ing with a thin film of flour.

(For fruit cakes,
line with 3 layers of greased heavy paper).

2. Cream butter or shortening until very

soft. (A wooden spoon is convenient for this

purpose).
3. Add sugar to fat, little by little; cream

| thoroughly after each addition, so that sugar

may dissolve as thoroughly as possible. Beat
~ until very light.
4, Beat eggs until very thickand light. Add

to ereamed mixture, part at a time, combining

well after each addition.

5. Measure the once-sifted flour; add the

remaining dry ingredients, and sift several

times. Monarch Pastry Flour has low, tender
gluten content—splendid for cakes.

6. Sift about one-fifth of the dry ingredients
into sugar mixture; incorporate well.

7. Add about one-quarter of the liquid, stir-
ring until combined.

8. Make alternate additions of dry ingredi-
ents and liquid until all are used, the dry being
added last. (Do not overbeat once the flour
is added, as this develops the gluten and

toughens the cake).

9. Stir in liquid flavouring, and any addi-
tional material such as floured fruit.
10. Fill pans only two-thirds full of cake

mixture.

11. Raise afi butter cakes which contain

baking powder or soda and no solids (such as
fruit or nuts) about one inch above table level

and drop pan to the table, eight to ten times
before baking. This knocks out large bubbles
and improves texture.

12. Bake as directed.

13. Place, when baked, on a wire rack. Let

stand for 3 minutes.

14. Loosen cake from sides of pan with a

spatula or broad knife and remove from pan.

15. As soon as cake is cold, fill and frost it if

go required; or wrap and store at once in a
cool place.
Notes:—

(a) If desired, the well-beaten egg yolks
alone may be added to creamed butter or short-

a (“Butter” cakes are all those which contain
butter or shortening. They usually contain
some leavening material other than egg).

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: ening a sugar, and the stiffly facies pein Ae

may then be folded in with the flavouring.
If this is done, be sure whites are beaten only

until stiff and not dry; also, that the whites are ae ere

thoroughly, though lightly, folded in.
(b) For those who work slowly, it is wise to

mix and sift the baking powder or soda withthe _
last measure of flour to be added rather than

with the bulk of dry ingredients.

PROCEDURE FOR “SPONGE” |
; TYPE CAKE
(Sponge cakes are those which contain no
butter or shortening; the ‘‘true sponge” type

contains no liquid or leavening material other

than egg).

1. If pan has never been used for anything
but sponge cakes, do not grease it; , other wise s

grease and flour pan.

2. Separate whites completely from ike of | |

eggs.
3. Add salt to egg whites and with a rotary

beater beat the whites until stiff, but still ~— i

and not dry.

4. Add the required amount of sugar to the _

beaten egg whites, a little at a time, beating
after each addition until the mixture will stand
in peaks.

- §. Beat egg yolks until very thick and pees Z

ally beat in the remainder of the sugar. Beat
until very light.

6. Add flavouring to yolk mixture and fold
lightiy into the whites. Fold only until
combined. |

7. Measure the once-sifted flour, re-sift
5 times.

8. Sift flour, quarter at a time, over egg
mixture. Fold in each addition lightly. (Cease
folding motion as soon as all flour has disap-
peared), a

9. Fill pan two-thirds full of mixture.- Do

not drop pan, as instructed for certain butter
cakes.

10. Bake at once.

11. Remove from oven as soon:as baked and

invert over wire rack. Let ets: suspended
until cold.

12. Loosen from pan with broad-bladed

knife or spatula, shake out gently.

13. Store or serve at once. |

ALL MEASUREMENTS TRUE AND LEVEL

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