Page:Cakes, cookies and confections.djvu/13

 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.

A cake may be tested in three ways :
 * a. When it shrinks from the sides of the pan.
 * b. When a straw inserted comes out without any dough adhering.
 * c. 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. 



Two methods may be employed in mixing. Cake method of mixing:

1. Cream fat and sugar. 2. Add egg yolk well beaten. 3. Mix and sift dry ingredients and add alternately with liquid.