Lady&Mister Chef
© 2013 Cristian Lucisano Editore Lady&Mister Chef
Reading - Section 7
Secrets of Good Cake Making
Before beginning to make a fruit cake, all fruit should be well washed and dried and then picked over.
Damp fruit makes a cake heavy, so prepare fruit a few hours before mixing the cake.
When mixing a fruit cake, care must be taken not to make it too wet, otherwise the fruit will sink.
When creaming butter and sugar, the butter may first be slightly warmed, sugar and butter should always be very well beaten together until the texture and colour is that of thick cream.
Always add eggs before flour.
When beating eggs and sugar together,
beat until white and free from streaks; the white speck in eggs should always be removed before beating.
It is always advisable to break each egg before adding to others, as one bad egg will not spoil the rest.
Small cakes and buns require a quick oven all the time: oven should only be moderately hot.
Place the cake in the lower part of the oven so that the underheat will help it to rise to its fullest height before it starts to brown.
When cake is risen, increase heat to form a crust and brown top.
