Scones

Scones contain very little fat, but otherwise the mixture used bears a very close relationship to that of plain cakes.

Proportion: ⅛ - ¼ fat to flour, ⅛ sugar (optional), ⅛ fruit (optional), i.e. 25g – 50g fat to 225g flour, 25g sugar, 25g fruit, raising
agent.

Oven Method

1. Have the oven ready at the right temperature.
2. Rub the fat into the flour as for pastry.
3. Add other ingredients as required.
4. Mix lightly and very quickly to a soft dough.
5. Make into an even shape and press out lightly with the hand or roll lightly to about ¾ inch thick.
6. Shape:
1. Divide the mixture (e.g. 225g flour into 2) and shape each piece into a round and cut across both ways with a knife, dividing the
   scone into quarters without cutting right through.
2. Shape into oblong strips and cut across obliquely, thus making diamond shapes.
3. Make an oblong strip, cut as for diamond shape and then cut across diagonally, thus making triangles.
4. Cut into rings with a small cutter about 2 inches in diameter. This method is not quite so speedy as a., b., or c. and it involves
   re-rolling of trimmings.
7. Put onto a greased and floured baking tray.
8. Brush over with milk or beaten egg to give a gloss (if desired).
9. Put into a hot oven.
10. Reduce to moderately hot after about 4 mins.
11. Cook smaller scones 7 – 10 mins ; larger rounds 10 – 15 mins.
12. Cool on a cake tray.

Girdle Method

1. Use a girdle, frying pan, hot plate of electric stove, or the special girdle sheet supplied with some gas stoves, and make moderately
hot.

2. Grease the girdle or substitute. A simple and effective way is to place a small piece of suet in muslin and rub it over the girdle
   between each batch.
3. Cook lightly on one side until well risen and a light brown colour. Tilt upwards with a knife to test when pale brown.
4. Turn the scones and cook on the other side until light brown and until the sides appear brown.

APPLICATION OF BASIC RECIPE

Use the basic recipe with the necessary adjustments or additions as follows. The quantities are based on 225g flour. The following may be
cooked in the oven or on a girdle:-

Breakfast scones

Basic Recipe with or without sugar.

Cheese Scones

Basic recipe without sugar.

125g dry hard cheese finely grated. Pinch cayenne pepper.

Fruit Scones

Sugar, sultanas, currants and raisins.

Potato Scones

Substitute ¼ - ½ mashed or sieved potatoes.

Tea Scones

Basic recipe with or without sugar, 1 egg.

Brown Scones

Use half wholemeal and half white flour.

Ginger Scones

Raising Agent, ½ tsp ginger.

Oatmeal Scones

Use half oatmeal and half flour.

Soda Scones

Use bicarbonate of soda and cream of tartar as raising agent.

Treacle Scones

Raising Agent, ½ tsp mixed spice.

Girdle (or substitute) method only

Drop scones or Scotch pancakes

Basic Recipe with sugar, 1 egg, about 300ml milk. Raising Agent a., or b.

1. Mix to a very thick batter consistency.
2. Drop the mixture into small rounds on a moderately hot greased girdle.
3. When bubbles rise to the surface and the underside is light brown, turn the scones.
4. Cook on the second side until light brown and until the sides are dry.
5. Fold in a clean towel while hot, to keep moist and soft.

CAKES

Cakes may be divided into:

1. Plain cakes in which the fat is rubbed into the flour.
2. Rich cakes in which the fat and sugar are beaten to a cream.
3. Sponge cakes in which the eggs and sugar are whisked to a thick cream.
4. Gingerbread in which the fat is melted.

Plain Cakes

Proportion: ⅓ - ½ fat to flour; sugar and fruit in the same proportion, i.e. 75g – 125g fat, sugar and fruit to 225g flour, 1 – 2 eggs.
Raising agent. Use baking powder unless stated otherwise.

Method

1. Mix together flour, salt and raising agent.
2. Rub in the fat as is short crust pastry.
3. Add the sugar, prepared fruit, spice etc.
4. Beat the egg (if used) and add a little bit of liquid to it.
5. Mix as follows :-
1. For a large cake, mix to a dropping consistency, i.e. until it will drop easily from the spoon but not a pouring consistency.
2. For a small cake in a tin or paper case, s dropping consistency, but slightly drier than for a large cake.
3. For small cakes cooked on a baking tray (e.g. rock cakes), the mixture must be stiff or the cakes will spread and lose their shape.

APPLICATION OF BASIC RECIPE

Use the basic recipe with the necessary adjustments or additions as follows (the quantities are based on 225g flour) :-

Small Cakes

Cherry Cakes

50g glace cherries.

½ tsp vanilla essence.

Coconut Cakes

2 tbsp desiccated coconut.

½ tsp vanilla essence.

Cinnamon Buns

½ tsp cinnamon.

Chocolate Cakes

1 tbsp cocoa.

½ tsp vanilla

Reduce flour by 1 tbsp.

Coffee Buns

2 tbsp coffee essence.

50g currants (optional)

Ginger Cakes

½ tsp ground ginger

Raising Agent.

Ginger Rock Cakes

50g chopped ginger (optional)

¼ tsp ground ginger.

Raspberry Buns

Roll in balls and make a hollow in the centre. Put ½ tsp jam in each, draw up dough enclosing jam, and seal neatly and firmly.

Vanilla Buns

1 tsp vanilla

Sultanas (optional)

Lemon or orange buns

Grated rind of half lemon or orange.

Rice Buns

Substitute 50g ground rice for 50g of the 225g flour.

Rock Cakes

Add raisins, currants or sultanas, 1 strip of candied peel cut finely, ¼ tsp nutmeg.

Treacle Cakes

Raisng Agent.

Baking

1. Put into a fairly hot oven.
2. Reduce to moderately hot after about 5 mins.
3. Cook 15 – 20 mins.

Note: Any of the above may be baked in a baking tin or individual mould, or put into a basin or individual mould and steamed and served as
puddings with custard or jam sauce.

LARGE CAKES

1. Use any of the preceeding “small cake” recipes to make into a large cake, making the mixture a slightly softer consistency.
2. In addition, the following large plain cakes may be made from the basic recipe with the following adjustments or additions:-

Earl Cake

Substitute 125g cornflour for 125g of the flour.

50g raisins

50g currants or chopped dates

½ tsp ginger

½ tsp mixed spice

Raising Agent

Eggs may be omitted

Plain Lunch Cake

50g Currants

25g sultanas

12.5g peel

¼ tsp cinnamon

¼ tsp ginger

¼ tsp nutmeg

Spice may be omitted

Raising Agent

Plain Fruit Cake

25g currants

25g raisins

37.5g sultanas

12.5g peel

½ tsp cinnamon

½ tsp ginger

¼ tsp mixed spice

Raising Agent

Eggs may be omitted

Spice Cake

50g currants or dates (chopped)

50g sultanas

½ tsp nutmeg

½ tsp mixed spice

1 dessertsp black treacle

Raisng Agent

Baking

1. Put in moderately hot oven.
2. Reduce to slow after about 10 mins
3. Bake ¾ to 1 hour, (Plain Cake) 1 to 1 ¼ hours. (Fruit Cake, according to depth)

Rich Cakes

Proportion: ½ to ¾ fat and sugar to flour; ½ to ¾ fruit to flour (optional); 2 to 4 eggs to 225g flour – i.e. 125g to 175g fat, sugar and
fruit and 2 to 4 eggs to 225g flour. If the smaller quantity of fat is used, add 1 tsp baking powder to each 225g flour.

Very Rich Cakes

Proportion: Equal quantities of fat and sugar to flour ; ½ to 3 times as much fruit as flour; 2-4 eggs.

Method

1. The fat must be beaten until soft and creamy.
2. Use a wooden spoon or the hand and beat with an easy circular movement, working the wrist lightly and easily, without bringing the
   elbow or shoulders into play. The hand method gives better and quicker results.
3. In cold weather, warm the fat slightly but do not oil, or the cake will be heavy.
4. Add the sugar and beat again until the mixture becomes a creamy colour and will drop easily from the spoon.
5. During the beating, the fat is broken up, the sugar becomes partly dissolved and absorbed by the fat. This mixture is able to hold air,
   so the more the fat and sugar are beaten, the lighter the cake will be.
6. Add the well beaten eggs slowly and a little at a time, beating really well between each addititon.

If the eggs are not added slowly and beaten well, the mixture will curdle because the egg reduces the temperature, and the cake will not be
so light nor of such good texture.

If the mixture does curdle, warm the bowl slightly and beat again.

Curdling however, should be prevented by gradual mixture of the eggs and by thorough beating.

7. Add ⅓ to ½ of the flour which has already been sieved and mixed with the baking powder, if used. Add lightly and do not beat once the
   flour is added.
8. Add the fruit, flavouring etc, and mix lightly without beating.
9. Add the remaining flour and milk if required to bring to the right consistency, i.e. stiffer than for plain mixture.
10. Allow the mixture to come within about 2 inches of the top of the tin for a large cake.
11. For small cakes, fill the tin or case about 2/3 full.
12. See that none of the mixture clings to the sides of the tin or case, as it is liable to burn and spoil the appearance and shape of the
    cake.

APPLICATION OF BASIC RECIPE

Use the basic recipe with the necessary adjustments or additions as follows (these quantities are based on 225g flour) :-

Small Cakes

Cherry Cakes

75 – 125g cherries.

25 – 50g peel (optional).

½ tsp vanilla essence.

Chocolate Cakes

50g cocoa (To make

175g flour up 225g.)

½ tsp vanilla essence.

Coconut Cakes

75g desiccated coconut.

½ tsp vanilla essence.

Coconut Castles

Bake in dariole moulds and, when cooked, brush over with hot jam and toss in coconut.

Coffee Cakes

125g cornflour. (To make

125g flour up 225g)

coffee essence.

Cornflour Cakes

Use in proportion of ¾ cornflour to flour, e.g. 175g cornflour to 50g flour.

½ tsp vanilla essence.

Fairy Cakes

Sprinkle glace cherries or angelica cut into small pieces on top before baking.

Nut Castles

As coconut castles

Toss in baked, chopped nuts.

Ginger Cakes

75 – 125g crystallised Ginger.

½ tsp ground ginger.

Queen Cakes

50g sultanas or currants.

25g candied peel.

Pineapple Cakes

75 – 125g crystallised pineapple.

Raisin Cakes

50g raisins (stoned and chopped)

25g almonds

Rice Cakes

150g flour

75g rice flour or (to make

ground rice. up 225g)

½ tsp vanilla essence.

Sand Cakes

125g flour (to make

50g ground rice up 225g)

50g cornflour

Seed Cakes

225g caraway seeds

50g candied lemon peel

Sultana Cakes

75g – 125g sultanas

50g mixed peel

½ tsp vanilla essence.

Walnut Cakes

50g walnuts chopped.

½ tsp vanilla essence.

Baking

1. Put into a fairly hot oven.
2. Reduce to moderately hot after about 5 mins.
3. Bake 15 – 20 mins.

LARGE CAKES

Chocolate Cake

125g cocoa.

50g rice flour or ground rice.

50g flour.

Fruit Cake

50g currants

50g sultanas

25g raisins

50g candied peel.

Dundee Cake

62.5g sultanas

62.5g currants.

50g raisins

25g mixed peel.

50g ground almonds

25g whole almonds (blanched and sliced and sprinkled on top of the cake before baking.)

Madeira Cake

Grated rind of one lemon (optional)

1 slice citron peel placed on top of the cake when it has been in the oven for ½ hour.

Raisin Cake

125g raisins

50g almonds

Walnut Cake

50g walnuts

½ tsp vanilla essence.

Genoa Cake

175g currants

175g sultanas

50g candied peel

50g glace cherries

Grated rind of half a lemon

50g almonds (whole)

Blanch almonds, cut into 2 lengthways and spread on top of cake before baking.

Christmas Cake 1

175g currants

175g sultanas

125g raisins

50g candied peel

75g glace cherries

50g whole almonds (blanched and chopped)

Grated rind of ½ lemon

½ tsp cinnamon

½ tsp mixed spice

½ tsp ginger.

Christmas Cake 2

225g currants

225g sultanas

50g peel

50g glace cherries

½ tsp cinnamon

½ tsp ginger

½ tsp nutmeg

Rind and juice of one orange.

SANDWICH CAKES

Chocolate Sandwich

1 tbsp cocoa (reduce flour by 1 tbsp)

1 tsp vanilla essence

Coffee Sandwich

1 tbsp coffee essence

Lemon Sandwich

2 tsp lemon juice

Grated rind of ½ lemon.

Orange Sandwich

2 tsp orange juice

Grated rind of ½ orange

Victoria Sandwich

Grated rind of 1 lemon or ½ tsp vanilla essence.

1. Bake in two shallow sandwich tins, or in one deep sandwich tin, cutting into two with sharp knife when cold.
2. Spread jam, etc. on one half and place the other on top.

Baking Large Rich Cakes

I. Fruit Cakes:

i. Put into moderately hot oven.

ii. Reduce to slow after about 20 mins.

iii. Bake 1 ½ - 3 hours according to depth of cake.

II. Very Rich Fruit Cakes:

i. Put into moderately hot oven.

ii. Reduce to slow after 30 mins.

iii. Bake 2 – 3 ½ hours according to depth of cake.

III. Cakes without fruit, including Sandwich Cakes:

i. Put into moderately hot oven.

ii. Reduce to slow after about 20 mins.

iii. Bake 1 – 1 ½ hours according to depth of cake.

Sponge Cakes

Proportion: 25g sugar and 1 egg to each 25g flour.

Method

1. Sieve the flour.
2. Put the eggs and sugar into a deep bowl and whisk together.
3. Using the wrist only, whisk all the mixture lightly, using a circular movement.
4. The whisking breaks up the albumen of the egg and slightly dissolves the sugar. This mixture is able to hold air, so thorough whisking
   is essential for a light cake.
5. Continue the whisking until the mixture becomes thick and creamy and at least twice its original bulk. If a little of the mixture is
   dropped from the whisk lightly, it will retain its pattern on the surface for a few moments if the mixture is sufficiently beaten.
6. Fold in the flour very lightly and carefully, using a metal spoon.
1. Pass the spoon round the outside of the misture and fold over to the centre and then
2. Pass it through the centre.
3. Turn the bowl round and repeat a. and b. until all the flour is lightly and carefully folded in. If this is not done lightly, the
   air enfolded by the whisking will be broken down and a heavy cake will result.

APPLICATION OF BASIC RECIPE

Plain Sandwich Cake

Basic Recipe, e.g. –

75g sugar

75g flour

3 eggs

Chocolate Sandwich

2 tsp cocoa

Use 2 tsp less flour

Small Sponge Cake

Pour into prepared shallow tins

Swiss Roll

Basic recipe and 2 tbsp hot jam.

1. Pour mixture into prepared tin.
2. When baked, turn onto a piece of sugared paper.
3. Remove the baking paper – tearing it off in strips and taking care not to break the roll.
4. Spread at once with the hot jam.
5. Trim the side edges quickly with a sharp knife.
6. Make the first turn small and fairly tight, using the hands, and beginning at the end nearest to you.
7. Draw the paper away from you, keeping it close to the cake and roll evenly until the roll is complete.
8. Leave the paper round the roll for a few mintues as this keeps it in a good round shape.
9. Remove paper and cool on cake rack.

Chocolate Swiss Roll

2 heap tsp cocoa

Reduce flour by this amount.

1. Omit the jam, but cover with grease proof paper before rolling.
2. Leave to cool, unroll, remove paper, spread roll with filling and re roll.

Baking

Sponge Sandwich Cakes

Bake in a moderately hot oven. 2 egg size requires about 20 mins in one tin or 10 mins in 2 tins. 3 egg size requires about 30 mins in one
tin or 15 mins in two tins.

Swiss Roll

Bake in fairly hot oven for about 7 – 8 minutes.

Small Sponge Cakes

Bake in moderately hot oven for about 10 minutes.

Gingerbread Mixtures

Proportion: ⅓ - ½ fat to flour; sugar in the same proportion, i.e. 75 – 125g fat, sugar and fruit (optional) to 225g flour. 1 egg
(optional).

Method

1. Sieve together the flour and bicarbonate of soda.
2. Put the fat and treacle or syrup into a saucepan and allow to melt slowly.
3. Add to the flour and add the beaten egg (if used).
4. Add prepared fruit (if used).
5. Add the liquid and mix to a batter consistency.
6. Beat well.
7. Pour into the prepared tin.

APPLICATION OF BASIC RECIPE

Use the foundation recipe with the necessary adjustments or additions as follows (based on 225g flour). Raising agent is used.

Gingerbread

50g candied peel

1 tsp ginger

1 egg

Gingerbread Buns

1 tsp ginger

½ tsp mixed spice

25g almonds (optional)

Mix to drier consistency

Using flour, roll in balls, flatten slightly and place a blanched almond on top of each or leave plain.

Parkin

125g medium oatmeal (To make

125g flour up 225g).

½ tsp cinnamon

½ tsp ginger

Raising Agent

Mix to slightly drier consistency.

Fruit Gingerbread

25g chopped peel

25g preserved ginger

25g cherries

½ tsp ginger

½ tsp mixed spice

50g almonds (blanched and chopped).

1 – 2 eggs.

Scotch Gingerbread

25g oatmeal

12.5g ginger

1 egg

Baking

1. Put into a moderately hot oven.
2. Reduce to slow after 10 mins.

Time

Buns, 15 – 20 mins

Larger cakes, ¾ - 1 ½ hours according to depth.

GENERAL PREPARATION FOR CAKES

1. Preparation of Tins etc.

1. Small Cakes
1. See that the tins are perfectly clean.
2. Flour the baking tray for cakes of the rock cake type.
3. Grease small cake tins – preferably with lard – evenly all over.
4. Paper baking cases are ready for use.

2. Large Cakes (Plain)
1. Grease the inside of the tin thoroughly and evenly with melted lard using a brush to ensure thorough coating.
2. Place the tin on a piece of strong kitchen or grease proof paper and mark round the bottom of the tin with a pencil or the point of
   the scissors.
3. Cut inside the mark. Place the paper carefully in the bottom of the tin and then grease the paper.

3. Large Cakes (Rich).
1. Grease the inside of the tin thoroughly and evenly with melted lard, using a brush to ensure thorough coating.
2. Prepare the paper for the bottom of the itn as for large cakes (plain) b and c above.
3. Cut a double strip of paper to go around the tin – about 2 inches longer and 2 inches higher than the tin.
4. Grease thoroughly.
5. Place carefully round the inside of the tin with the bottom edge just meeting the covering at the bottom.
6. Press carefully and lightly round the sides overlapping the edges to make a neat join.

The secret of success lies in greasing the tin first so that the paper stays in proportion.

4. Sponge Cakes

i. Sandwich tin, moulds and small tins.

a. Grease the tin thoroughly with softened, but not oiled lard. (if oiled the coating is inclined to be too thin and the cake will stick to
the tin.)

b. Brush the coating thoroughly over the tin.

c. Mix together equal quantities of caster sugar and flour (about 1 tsp of each for average sized tin).

d. Put into the tin and shake the tin until it is coated evenly all over.

e. Shake off any superfluous mixture.

ii. Swiss Roll tins.

a. Grease the tin.

b. Place the tin on a piece of greasse proof paper and mark round the base of the tin.

c. Allow enough beyond the marking to come up the sides of the tin with about 1 ½ inches to spare.

d. Cut diagonally across the corners to the marking.

e. Place in the tin and allow the cut edges to overlap so that the paper fits well and smoothly into the corners.

f. Grease the paper thoroughly.

 

2.

Preparation of Fruit and Nuts

a.

For a large quantity, place the fruit on a sieve, sprinkle with flour and rub lightly; the soiled flour etc will fall through. Pick up the
fruit in small handfuls and remove any stalks.

b.

For a small quantity, place in a corner of a clean tea towel, sprinkle with flour, rub in the cloth and overlook as in a.

Note: It is not advisable to wash fruit, it requires several days to dry thoroughly and some of the goodness is lost. The fruit is
perfectly clean if treated as in a dn b.

1. Raisins
1. Cut open and remove stones, dipping the fingers in hot water to ease the process.
2. Leave whole or chop as desired.
2. Cherries

Cut in halves, quarters or leave whole as desired. Dust very lightly with flour.

3. Candied Peel
1. Remove the sugar and use for stewing fruit etc.
2. Shred the peel finely with a sharp knife along the length of the peel.
3. Place the strips together and cut across finely.
4. Leave in long strips if required for the top of a cake etc such as Madeira cake.

4. Lemon or Orange Rind

Grate with a fine grater, taking care not to remove the white part of the fruit as this is bitter.

5. Dates and Prunes

Stone and chop roughly.

6. Figs

Chop roughly.

7. Almonds
1. Balmch by putting into cold water and bringing to the boil and then rinsing them in cold water.
2. This enables the skins to be removed easily.
3. Split in two lengthways for the top of the cakes.
4. Chop roughly if added to mixture.

3. Flour

a. See that the flour is dry and fresh.

b. Add the salt as raising agent (if used) and sieve together to aerate the flour and remove any lumps.

c. Use good household flour. Self raising flour contains the raising agents in fixed proportion, therefore it cannot be varied to suit all
types of cake.

5. Fat
1. Butter. This is the best fat for large rich cakes which are to be stored, as it keeps the cake moist for a longer period.
2. Margarine. This is quite satisfactory for cakes which are to be used reasonably quickly.
3. Lard. This is most suitable for greasing tins, as it burns less easily that other fats. It is most suitable for cakes if used with
   margarine or butter.
4. Dripping. When clarified, dripping is suitable for plain cakes.

6. Raising Agents

Raising agents are added to cakes etc., to make them light.

The lightness may be produced by :-

1. sieving the flour and so incorporating air ;
2. beating the mixture ;
3. by whisking air; or
4. the introduction of artificial raising agents which give off carbondioxide and so make the cake rise and become light. The richer
   the cake is eggs and fat, the less chemical raising agent is required.

1. Baking Powder

This may be bought ready prepared or it may be made as follows:-

Recipe 1

125g cream of tartar

50g bicarbonate of soda

125g ground rice.

Recipe 2

50g tartaric acid

50g bicarbonate of soda

125g ground rice.

Note: Tartaric acid is stronger than cream of tartar therefore only half the amount is required.

Method

1. Mix the ingredients thoroughly together.
2. Sieve until absolutely free from lumps.
3. Store in an airtight tin and keep dry.

2. Cream of Tartar and Bicarbonate of Soda

These are frequently used together in the proportion of twice as much cream of tartar as bicarbonate of soda. Their action is stronger than
baking powder because it is not mixed with ground rice.

3. Bicarbonate of Soda with Sour Milk or Vinegar

½ tsp of bicarbonate of soda with enough sour milk to mix to right consistency to each 225g flour.

½ tsp of bicarbonate of soda is used with 1 tbsp vinegar to each 225g flour.

4. Bicarbonate of Soda and Treacle

1.2 tsp of bicarbonate of soda is used with treacle or syrup (1 – 2 tbsp to 225g flour), according to use.

Note: In 3 and 4 the bicarbonate of soda combines with the acid in the sour milk, vinegar or treacle to produce carbon dioxide, which
aerates the cake.

 

6. Baking

1. Have the oven at the correct temperature before putting in the cakes.
2. The oven should be hottest when the cakes go in.
3. The richer the cake, the cooler the oven should be because the large proportions of fat, sugar and fruit burn easily if too great heat
   is applied.
4. The plainer the cake the hotter the oven should be because of the smaller proportions of fat and sugar and the consequent greater
   proportion of liquid.
5. The more surface exposed to the heat in proportion to the size of the cake, the hotter the oven. If a small surface has too great heat,
   the outside will be cooked and set before the gas and air inside the cake has had time to expand and rise. This causes a close texture.
6. For sponge cakes, as the chief ingredient is egg, the mixture should go into a slow oven. If put into too hot an oven, the air bubbles
   will expand too quickly and the cake will fall in the centre.
7. Use baking sheets that allow at least 2 inches space at the sides or back, wherever the source of heat is. If no space, the cakes are
   directly over the heat and will burn.
8. Do not place cakes on the browning sheet or they will burn at the bottom.
9. Place small cakes just under the browning sheet.
10. Place large cakes in the middle of the oven with the browning sheet at the top of the oven.
11. When baking a large very rich cake, remove the browning sheet towards the end of baking to prevent over browning.
12. Do not open the oven door for 10 mins after small cakes and 30 mins after large cakes have been put into the oven.
13. Do not move cakes in the oven until they are set.
14. Do not open the more than is absolutely necessary and do not open the door wide. A draught will make the cake sink.

 

7.

Time for Baking

The time depends on –

a) the size of the cake tin, i.e. whether the cake is shallow with a large surface area or whether it is deep with a smaller surface area;

b) the thickness of the cake tin;

c) the size of the cake – whether large or small;

d) the place in the oven – top, bottom, middle;

e) the nature of the cake – plain, rich, sponge, etc.

Temperature of oven (see chart, p. 87)

 

8.

To Test when Cooked

Small Cakes

a) they should be firm to the touch when lightly pressed with the finger.

b) they should be an even colour.

Large Cakes

a) no impression should be left when lightly touched with the finger.

b) the sides shrink slightly from the tin.

c) Until experienced at testing by the touch, run a hot steel knitting needle into the centre and if it comes out clean and bright, the
cake is cooked.

 

9.

Cooling Cakes

a) stand for a minute or two before removing from the tin.

b) Turn on to a cake rack or wire sieve.

c) Do not cool in a draught or the cake will be heavy.

 

10.

Storing Cakes

a) do not store until perfectly cold.

b) Put in dry, airtight tin.

c) Wrap a large rich cake in grease-proof paper or wax tissue.

d) Biscuits do not keep their crispness if stored in the same tin as cakes.

Kind of Cake	Foundation Proportion	Kind of Fat	Liquid	Method of incorporating fat	Salt	Raising Agent	Consistency of Mixture	Oven Temperature (starting)
Scones	1/8 – ¼ fat to flour 1/8 sugar (optional) 1/8 fruit i.e. 25 – 50g fat to 225g flour 25g sugar to 225g flour 25 – 50g fruit to 225g flour (optional)	Butter, margarine, lard, dripping or nut fat.	Milk, sour milk, buttermilk or milk and water, about 150ml.	Rubbing in method.	1 tsp to 450g.	a. 2 tsp baking powder. b. 1 tsp cream of tartar, ½ tsp bicarb soda. c. ½ tsp cream of tartar and sour milk, and ½ tsp bicarb soda. d. ½ tsp bicarb soda and 1-2 tbsp treacle or syrup. e. ½ tsp bicarb soda, 1 tbsp vinegar.	Soft Dough	230oC
Plain Cakes	1/3 – ½ fat to flour 1/3 – ½ sugar to flour 1/3 – ½ fruit to flour (optional) i.e. 75g – 125g fat to 225g flour. 125g sugar to 225g flour.	Margarine, margarine and lard, dripping, butter, nut fat.	Milk or milk and water.	Rubbing in method	1 tsp to 450g.	As Scones	Soft dropping consistency	Small: 200oC Large: 180oC
Rich Cakes	½ - ¾ sugar and fruit to flour. i.e. 125-175g fat. 125 – 175g sugar. 125 – 175g fruit (optional) 2 – 4 eggs	Butter, margarine, margarine and lard.	Milk or milk and water.	Creaming method		½ - 1 tsp baking powder.	Rather stiffer than for plain cakes.	Small: 200oC Large: Plain Rich: 180oC Rich: 155oC
Very Rich Cakes	Equal quantities of fat, sugar and flour. ½ - 3 times as much fruit as flour. 2 – 4 eggs.	As Rich Cakes	As rich cakes.	Creaming method		None	As rich cakes	150oC
Sponge Cakes	25g sugar and 25g flour to each egg.	None	None				Thick creamy consistency.	Sandwich:180oC Swiss Roll: 200oC
Gingerbread Cakes	⅓ - ½ fat to flour. ⅓ - ½ sugar to flour. i.e. 75 – 125g fat to 225g flour. 75 – 125g sugar to 225g flour. 75 – 125g fruit to 225g flour (optional) 1 egg (optional).	Margarine, lard or dripping.	Milk, buttermilk, or milk and water.	Melted fat.	1 tsp to 450g.	d. as in scones.	Thick batter.	180oC

IMPORTANT POINTS IN CAKE – MAKING

What to do	Reason
1. Prepare the oven so that it will be ready for the cakes, etc., when they are mixed.	The cake etc., will not be light if left standing after the raising agent has been added or after it has been well beaten or mixed.
2. Prepare tins, fruit etc., before starting to mix the cake.	It saves time, and the cake etc., will spoil if it is left standing after missing.
3. Use the correct basic recipe.	The success of cake making depends greatly on the correct basic proportions.
4. Beat cream cake and whisk sponge cake mixtures really thoroughly.	Insufficient beating or whisking means a tough heavy cake.
5. Use raising agents of the correct type and proportion.	a. If raising agents are used incorrectly, the cake etc., will not rise evenly. b. If in wrong proportion, they may not rise, or they may rise too rapidly and sink in the middle. c. It may have a bitter flavour. d. Scones will not be light.
6. Mix to the correct consistency.	a. If too dry the cake etc., will be hard. b. If too wet:- i. Fruit will sink to the bottom ii. If a rock cake type, it will lose its shape. iii. The texture will be spoilt.
7. Have the oven at the correct temperature. Use the baking chart.	a. If the oven is too hot, a crust is formed on the outside and the cake will crack – the outside will be hard and too dark in colour.b. If the oven is too cool, the mixture rises and flows over the sides of the tins before the cake has had time to set.
8. Leave the oven door closed until the cake has time to set. Open as little as possible.	The cake will sink or rise unevenly.
9. Avoid draughts when a cake is removed from the oven.	If cake is cooled in a draught or cold place it will be heavy.

SIMPLE BISCUITS

Method

Biscuits are made from the basic recipes of plain, rich and gingerbread cakes, using less or no liquid and mixing them to a short crust
pastry consistency, which is then rolled out and cut into desired shapes.

APPLICATION OF BASIC RECIPE

Use the basic recipe with the necessary adjustments or additions as follows (based on 225g flour):-

1. Plain cake method

Cinnamon Biscuits

½ tsp cinnamon

Coconut Biscuits

50g coconut

Fruit Biscuits

50g currants or sultanas

Ginger Biscuits

1 tsp ginger

Oatmeal Biscuits

125g flour To make up

125g oatmeal 225g.

1 egg

Seed Biscuits

2 tsp caraway seeds

Spiced Biscuits

½ tsp mixed spice

Shortbread Biscuits

125g flour To make up

125g rice flour or ground rice 225g

Bake in moderately hot oven for 15 – 20 mins.

Rich Cakes Method

Easter Biscuits

50g currants

½ tsp cinnamon or ½ tsp mixed spice

Fruit Biscuits

50g currants or sultanas

Lemon Biscuits

Grated rind of ½ lemon

1 tsp lemon juice

Orange Biscuits

Grated rind of ½ orange

1 tsp orange juice

Quaker Oat Shortbread

225g Quaker Oats (in place of flour)

Work the oats into the creamed mixture with the hand. Roll out ¼ inch thick and cut into fingers when baked.

Quaker Oat Flap – Jacks

225g Quaker Oats in place of flour

1 dessertsp syrup

Make as shortbread

Shortbread Fingers

Basic Recipe

Work sieved flour with hand into the creamed mixture.

Roll out thinly and prick all over.

Cut into fingers.

Shortbread Biscuits

125g flour To make up

125g rice flour or ground rice 225g

Shrewsbury Biscuits

1 egg

Bake in fairly hot oven for 12 – 15 mins.

Gingerbread Method

Ginger Nuts

1 tsp ground ginger

Parkin Biscuits

125g coarse oatmeal To make up to

125g flour 225g

Bake in moderately hot oven for 15 – 20 mins.

Brandy Snaps

50g flour

50g margarine

50g sugar

½ tsp vanilla essence

¼ tsp ginger

1 tbsp syrup

1. Make as gingerbread method.

2. Put a tsp of mixture on to a greased baking sheet.

3. Bake in a moderately hot oven for about 5 mins until set and a golden brown colour.

4. Remove carefully and roll immediately round the handle of a wooden spoon.

5. Leave for a few moments to set then remove carefully.

Note: If the snaps harden before the trayful can be completed, replace in the oven for a moment or two to soften.

Cheese Biscuits

125g flour

62.5g margarine

75g finely grated cheese

Egg yolk, and cold water to mix

¼ tsp salt

Little cayenne pepper and dry mustard.

1. Sieve flour and seasoning
2. Rub in the margarine
3. Add the cheese
4. Mix to stiff dough with a little egg yolk and water.
5. Roll out and cut into small rounds or squares.
6. Bake in moderately hot oven for about 10 mins.