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CAKES, COOKIES AND CONFECTIONS
| Fruit Cake (very large) | — | 275°F. | — | 3 to 4 hours. |
| Sponge Cake | — | 320° | — | 1 hour. |
| Angel Cake | — | 320°F. | — | 1 hour. |
| Baking Powder Biscuit | — | 450°F. | 12 to 15 min. | |
| Muffins | — | 400°F. | — | 25 minutes. |
| Corn Cake | — | 400°F. | 20 to 25 minutes. | |
| Pop-Overs | — | 450°F. | 30 min., | |
| and 350°F. | 15 min. | |||
| Gingerbread | — | 325°F. | — | 45 minutes. |
| Bread | — | 350°F. | — | 45 minutes to one hour. |
| Biscuits (yeast) | — | 400°F.—425°F. | — | 20 minutes. |
| Rolled Vanilla Cookies | — | 450°F. | — | 10 minutes. |
| Filled Cookies | — | 450°F. | 11 minutes. | |
| Drop Bran Cookies | — | 425°F. | — | 12 minutes. |
| Soft Molasses Cookies | — | 375°F. | — | 18 minutes. |
| Ginger Snaps | — | 350°F. | — | 7 minutes. |
Tests When Done
A cake may be tested in three ways:
- When it shrinks from the sides of the pan.
- When a straw inserted comes out without any dough adhering.
- When lightly touched the dent does not remain.
Leave sponge cakes in pan till cold. Other cakes may be removed to cake rack to cool.
All cakes cut best with a wet knife.
Cakes with Fat
Two methods may be employed in mixing. Cake method of mixing:
- Cream fat and sugar.
- Add egg yolk well beaten.
- Mix and sift dry ingredients and add alternately with liquid.9
