RDE School Clifton 1929: Kinds of Cake

i. Plain

ii. Rich

iii. Rich Sponge Cake

iv. Ginger

i. Plain Cake

(a) Use fat in proportion of less than half the weight of flour.

(b) Flake and rub fat into flour.

(c) Hollow out the centre.

(d) If the cakes are not put in tins they must be more firm than otherwise.

(e) Bake until crisp and test a skewer; if skewer comes clean the cake is cooked. Plain Cake e.g Household

(f) Cakes.

ii. Rich Cakes

(a) Use fat proportion of half to equal parts of flour.

(b) Beat the fat and sugar to a cream.

(c) Line the tin with paper.

(d) When mixing add a little egg and flour alternately.

Rich cakes e.g German Pound Cake, Queen Cakes.

iii. Sponge Cake e.g Madeira Cake, Swiss Roll and Sandwich

(a) Whist the sugar and egg to a cream for 20 mins. 

(b) Cut and fold in the finely sifted flour.

(c) Have a tin coated with sugar and flour.

(d) Bake in a moderate oven. N.B. Swiss Roll:

(a) Add  a little baking powder and milk to the mixture.

(b) Bake in a hot oven.

(c) Have ready some warm jam and sugared paper.

(d) Turn out into the sugared paper.

(e) Cut off the edges and spread with jam.

(f) Roll as quickly as possible.