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ZL1ABS > RECIPE 18.01.11 01:50l 54 Lines 2312 Bytes #999 (0) @ WW
BID : 2D0017ZL1ABS
Read: GUEST
Subj: Hints on Cake Baking
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Sent: 110118/0031Z @:ZL1AB.#06.NZL.OC #:53849 [AUCKLAND] FBB7.00i $:2D0017ZL1AB
From: ZL1ABS@ZL1AB.#06.NZL.OC
To : RECIPE@WW
Hints on Cake Baking
Typed by Michael ZL1ABS
Read the recipe through carefully before commencing to bake. Have
ingredients measured, and cake tins prepared before beginning to mix. Fill
tins only two-thirds full to allow for rising.
To test whether the cake is cooked, insert a fine skewer or a steel
knitting needle. If the skewer comes out clean the cake is done. If the
cake shrinks from the sides of the tin this also shows the cake is done.
A sponge is cooked if, when it is pressed lightly with the finger the
impression springs back immediately.
The top of the cake should be level or lightly rounded.
If cakes are peaked or cracked they are never so light or so moist.
Leave cakes to cool for a few minutes before turning out, as they will
come out more easily.
Leave large or fruit cakes in the tin until cold before removing.
The temperatures are given as a guide and are approximate.
Electric Gas Oven Suitable
for:
250F to 260F (125C) No.1 Very slow Meringues
290F (144C) No.2 Slow Pavlova
320F (160C) No.3 Slow Shortbread
350F (176C) No.4 Moderate Rich Fruit Cakes
375F (190C) No.5 Moderate Biscuits, Sponges
395F to 400F (204C) No.6 Moderately Hot Small Cakes, Layer Cakes
420F (215C) No.7 Fairly Hot Nut loaves
450F (232C) No.8 to 9 Hot Scones, Flaky
Pastry
475F (246C) No.10 Very Hot Puff Pastry
500F (260C) No.11 Very Hot
Owing to the variation in types of Gas Cookers the above equivalents are
approximate and are given as a guide. Follow the chart supplied with your
cooker.
Occasionally overseas magazines feature recipes calling for the use of
Self-raising flour. Substitute 1 cup of plain flour and 1 raised teaspoon
of Baking Powder for each cup of self-raising flour given in the recipe.
From my mother's old New Zealand cookery book (1956 edition), printed by a
maker of baking powder, custard powder, cornflour and jelly crystals.
[Beverly Sheffield]
73 - Michael, ZL1ABS @ ZL1AB
Message timed: 12:30 on 2011-Jan-18
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