In making cake, the ingredients used should be of the best quality--the flour super-fine, and always sifted; the butter fresh and sweet, and not too much salted. Coffee A, or granulated sugar is best for all cakes. Much care should be taken in breaking and separating the eggs, and equal care taken as regards their freshness. One imperfect egg would spoil the entire lot. Break each egg separately in a teacup; then into the vessels in which they are to be beaten.
Never use an egg when the white is the least discolored. Before beating the whites, remove every particle of yolk. If any is allowed to remain, it will prevent them becoming as stiff and dry as required.
Deep earthen bowls are best for mixing cake, and should be kept exclusively for that purpose. After using, wash well, dry perfectly, and keep in a dry place. A wooden spoon or paddle is best for beating batter. Before commencing to make your cake, see that all the ingredients required are at hand. By so doing, the work may be done in much less time.
The lightness of a cake depends not only upon the making, but the baking, also. It is highly important to exercise judgment respecting the heat of the oven, which must be regulated according to the cake you bake, and the stove you use. Solid cake requires sufficient heat to cause it to rise, and brown nicely without scorching. If it should brown too fast, cover with thick brown paper. All light cakes require quick heat, and are not good if baked in a cool oven. Those having molasses as an ingredient scorch more quickly, consequently should be baked in a moderate oven. Every cook should use her own judgment, and by frequent baking she will, in a very short time, be able to tell by the appearance of either bread or cake whether it is sufficiently done.