Learn to bake... : you'll love it!.

Date:
[1947?]
Catalogue details

Licence: Public Domain Mark

Credit: Learn to bake... : you'll love it!. Source: Wellcome Collection.

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    RIGHT SIZE IS IMPORTANT Not all batters can be baked in all ways. For example, an excellent layer cake recipe may give mediocre results when baked as cupcakes. Then, a thick, deep batter and a thin, shallow one present two different baking problems. And baking temperature and time are based upon the type of batter and the amount and depth in the pan. So it’s always a safeguard to use the size and kind of pan called for in the recipe. In this book the pan sizes given represent top outside measurements of the pans used (given to the nearest inch). These pans are of regulation sizes and generally available. A good selection of baking pans In choosing baking pans, select those sizes pans suggested for recipes in this book are adaptable to all kinds of general baking. As a further guide, you'll notice that cake recipes for two 9-inch layers may also Cte to chgoee ae and use RIGHT PANS suggest the 13x9x2-inch pan; two 8-inch layers may also use the 9- or 10-inch square size. The pans most often used include: 8-inch round layer pans (114 inches deep) 9-inch round layer pans (14 inches a) 8x8x2-inch square pan 9x9x2-inch square pan 10x10x2-inch square pan 13x9x2-inch oblong pan 16x10x2-inch oblong pan 9-inch tube pan (34 inches deep) 10-inch tube pan (4 inches deep) 9-inch pie pan 4-inch tart pans ~ 15x10-inch sheet pan 10x5x3-inch loaf pan’ Large and medium muffin-pans Angel-food or tube pans are ideal for making all kinds of sponge cakes. A center tube that extends above the pan gives an stands on this tube; the air then circulates freely while the cake cools. This insures a crisp crust. Tube pans can be improvised from any deep pan by placing a small tin can or roll of heavy paper in the center. If you have no pan of the size given in the recipe, select a pan of the same depth and of approximately the same area (length x width). In any case, fill cake pans only half-full of batter for best results. Cake should rise to the top of the pan in order to brown well and give finest cake quality.
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