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L. Gagnore cookbook, 1930-1940
Page 51
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cakes that require a hotter oven. XI. A cake is done when it shrinks from the sides of the pan, when a straw inserted into the center comes out clean, or when pressed lightly on top with the finger the cake springs back into place. XII. To remove cake from pans: Allow cake to cool three min., then loosen around edges with a knife and slip out on a wire cake cooler. XIII. If a cake rises on the sides and falls in the center, it has either too much sugar or butter. If a cake cracks on top either the cake has too much flour or the oven was too hot when cake went in. XIV. Time of baking Layer cake ----- 20 to 25 min. Loaf cake ----- 1 hr. Sponge cake ----- 40 to 50 min. Fruit cake ----- 2 1/2 to 3 hr.
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cakes that require a hotter oven. XI. A cake is done when it shrinks from the sides of the pan, when a straw inserted into the center comes out clean, or when pressed lightly on top with the finger the cake springs back into place. XII. To remove cake from pans: Allow cake to cool three min., then loosen around edges with a knife and slip out on a wire cake cooler. XIII. If a cake rises on the sides and falls in the center, it has either too much sugar or butter. If a cake cracks on top either the cake has too much flour or the oven was too hot when cake went in. XIV. Time of baking Layer cake ----- 20 to 25 min. Loaf cake ----- 1 hr. Sponge cake ----- 40 to 50 min. Fruit cake ----- 2 1/2 to 3 hr.
Szathmary Culinary Manuscripts and Cookbooks
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