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(8) Measure fat (butter or shortening) by tablespoonfuls, into a large mixing
bowl; (we recommend measuring this way, for accuracy—and it really takes no
longer to pack, level and scoop out the necessary number of spoonfuls of soft fat,
than to achieve fractions of a cup measure). Beat fat with a wooden spoon (or electric
beater set at proper speed) until creamy. Some of the present-day shortenings
require very little creaming.

(9) Gradually blend in the sugar and continue to cream mixture (a combination
of working the mixture against the side of the bowl with your wooden spoon, and
beating it) until light and fluffy and sugar has been virtually dissolved. This thorough
creaming is necessary to give your cake a fine texture, so don’t spare the work at
this point.

(10) Beat eggs until very light, then add them to the creamed mixture a little
at a time, beating well after each addition of egg.

(11) Measure principal liquid, and to it add any liquid flavoring.

(12) Fold about one-third of the dry ingredients into the fat-sugar-egg mixture;
add about one-half of the liquid and combine lightly. Continue in this way, usually
adding the dry ingredients in three parts and the liquids in two; combine mixture
lightly but well after each addition of dry or wet material—do not beat unless
recipe directs.

(13) Turn batter into prepared pan (or layer-cake pans) and draw it well to
sides and corners with a rubber scraper or spoon. For any plain butter-type cake,
either shallow or loaf shape, lift the pan about 2 inches above the table and let it
drop—do this three or four timés; this has the effect of knocking out the larger air-
bubbles which, when they expand in the oven, would cause big air-holes in the
cake. (Do not do this if there are fruits or nuts in the batter, however, because it
would tend to send them to the bottom; do not do it with a rich pound-cake or
sponge-cake batter, either, because with little or no other leavening, such a cake
is dependent on the air in the mixture to make it light).

(14) Bake until cake just leaves the sides of pan and a light touch in the centre
with a fingertip leaves no permanent impression; fingertip should feel dry.

(15) Remove baked cake from the oven and let stand, in its pan, 10 minutes.

(16) Loosen cake around sides with a sharp knife; place a wire cake rack over
pan and invert rack and pan; if cake does not settle on the rack, shake it gently
to free it from the pan. If it should stick, place a cold, damp cloth over bottom of
tin for a few moments. Peel off paper.

(17) Cool cake on its rack—keeping it out of draughts, because any sudden
change of temperature might make the cake shrink.

(18) As soon as the cake is thoroughly cold, and before it becomes crusted, it
may be filled and frosted, if so desired (see Lesson 10 for fillings, frostings and
suggestions for decorations). Otherwise, store cold cake immediately in a clean,
dry, closely-covered tin.

ONE SQUARE OR TWO LAYERS OF CAKE?

Sometimes you prefer a rather deep cake baked in a single pan—usually a square
one; sometimes you would like to bake your cake 1n layers, and put them together
with a filling.

A recipe which is made up to produce a single eight-inch square of pleasing
depth, will yield two eight-inch round layers of a depth which I think you will
consider just right when filling and probably frosting are added. Oven temperature
for layers should be about 25° higher, and baking time shortened proportionately

LESSON 9 66