~The Easy Way Cake Book

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“For Beginners and the Best of Cooks,” this unit of the
Easy Way Library has been most carefully planned.

Truly, it shows you the ‘‘Easy Way’’ to successful cake
making. And a way as pleasant, we hope, as it is easy.

Every cake in the Easy Way Cake Book has been made and
re-made, to discover the very simplest and best way in which
the recipe for it could be passed on to you. |

One very important warning: Because flours have differ-
ent thickening powers, these recipes have been worked out for
use with soft wheat flour (pastry or cake flour). When hard wheat
flour is used, the recipe should be adapted for it. In a very gen-
eral way, this may be done by replacing each cupful of pastry
flour in the recipe with 74 cupful of hard wheat (bread) flour.

GENERAL RULES FOR ALL CAKES

1. Choose materials of good quality and suitable for purpose.
2. Use standard measuring cups and spoons.

3. Make all measurements level. Dry ingredients such as flour
should be sifted once before measuring, then lifted by
large spoonfuls into the cup, and the measure levelled with
the straight edge of a spatula or knife.

4. Use a tested, approved recipe, and follow directions exactly.

5. Assemble all ingredients and utensils; prepare tins and oven
before starting to put the cake together.

6. Bake cake as soon as combined, or place butter cake with
baking powder in refrigerator until oven is ready.

7. Use exact oven temperature given, and do not jar the cake
during baking. (There is a convenient thermometer which
may be placed right in the oven, if the range has no depend-
able thermometer of its own).

8. Cool according to directions for the type of cake.