University Extension services have long been available to help people with many little household and other duties.
In this case, an article by the University of Arizona Extension service discussed the science of baking a cake.
From the Arizona Daily Star, Sunday, July 30, 1916:
THE SCIENCE OF BAKING A CAKE
By Edith C. Salisbury, Home Economics Specialist, University of Arizona, Agricultural Extension Service and U. S. D. A.
In cake making sugar and flour are combined to make a sweet batter. The lightness is obtained by entangling air in the eggs and by the formation of a gas resulting from the union of soda and cream of tartar baking powder—with a liquid; or with soda and sour milk. Since sugar and eggs burn easily a more moderate heat is required in making cake than for bread or biscuits.
In sponge cake or cakes made without butter the lightness is often entirely obtained from the expansion of air in egg albumen and a very slow oven is necessary in baking.
UTENSILS—Those generally used in cake-making are: mixing bowl, measuring cups, mixing spoon (wooden or granite), measuring spoons table or teaspoon, cake pans (tin or aluminum), flour sifter, egg beaters (wire or Dover).
GENERAL RULES—1. The oven must be ready before mixing the cake.
2. All utensils and ingredients should be ready before mixing the cake.
3. The cake pans should be well greased and dusted with flour to prevent sticking and to produce a dry, golden-brown crust.
4. Sift flour before measuring. Once or twice sifting after measuring makes a lighter cake. Pastry or soft wheat flour is best.
5. Fine granulated sugar should be used. If powdered or brown sugar is required, roll or sift it to free from lumps.
6. Vegetable fats, as crisco and cotolene; chicken fat, a mixture of lard and butter, beef fat and butter may be substituted for butter as shortening with very good results.
7. Water, substituted for milk, makes a more delicate cake.
8. Thoroughly creaming butter and sugar together makes a fine grained cake of delicate texture.
9. Whole eggs or egg yolks may be added unbeaten, one at a time, to the creamed butter and sugar and if thoroughly beaten, will give quite as good results as when beaten in a separate bowl before adding to the butter and sugar.
10. Egg whites should be beaten on a plate or platter with a wire whisk or fork in order to entangle the greatest amount of air in them.
11. Milk and dry ingredients may be added alternately to the creamed butter and sugar.
12. Flavoring is added last.
13. If stiffly beaten egg whites are used, they should be gently folded into the batter after all mixing and beating are finished.
BAKING—The time for baking should be divided into four quarters, the first quarter for rising, second and third quarters for browning and the last quarter to finish cooking inside if the cake. This is done at a lower temperature that the browning of the cake. The oven should not be so hot during the first quarter as during the second and third. Cakes containing whites of eggs stiffly beaten should be baked in a very moderate oven. Cakes containing chocolate, molasses and fruits, require a slower oven than plain butter cakes. Average time required for a layer cake, without fruit, 40 minutes to one hour, depending on size; with fruit, molasses or chocolate, 10 to 15 minutes longer. A well baked cake shrinks from the side of the tin and springs back when pressed with the finger. The broom straw test is most reliable for loaf cakes. Pierce the cake with a clean straw, if batter clings to it when withdrawn the cake is not sufficiently baked.
FAVORITE CAKE—One third cup butter, one cup sugar, two eggs, one half-cup of milk, one and three-fourths cups of flour, two and one-half teaspoons of baking powder, one teaspoon vanilla or other flavoring.
Cream the butter and sugar together gradually, add eggs one at a time, and beat until light; then add milk, alternating with the dry ingredients sifted together. Bake in two layer or one loaf tin.
SILVER CAKE—One-third cup butter, one cup sugar, one-half cup milk, one and three-fourths cups flour, two and one-half teaspoons baking powder, whites of three eggs, one teaspoon flavoring, vanilla or a picture of vanilla and almond.
Cream the butter and sugar together; add milk gradually, alternating with dry ingredients sifted together. Add flavoring. Last fold in lightly the stiffly beaten whites. Do not beat cake after the egg whites have been added.
SUNSHINE CAKE—One-fourth cup butter, one cup sugar, yolks of three eggs, one-half cup milk, one and three-fourths cups flour, three teaspoons baking powder, one teaspoon flavoring.
Directions same as for Silver cake except egg yolks are added one at a time to the creamed butter and sugar and are beaten until very light. Both these caked make two medium sized layers.
CREAM FROSTING—One cup of granulated sugar, one teaspoon of corn starch mixed together, add three tablespoons of boiling water, set on the back of the stove until sugar is dissolved, then boil two and one-half minutes, taking time when syrup is bubbling in the center. Remove quickly from the fire and pour slowly over the stiffly beaten white of one or two eggs. Beat constantly until the right consistency to spread over the cake, that is, until the frosting will almost hold its shape when piled up. Flavor with one teaspoon of vanilla.
This frosting is easy made if water is measured exactly, if sugar is dissolved before syrup boils and if the time of boiling is carefully watched.
CHOCOLATE FROSTING—One and one-half squares of chocolate or one-third cup of cocoa, one-half cop hot milk or thin cream, few grains of salt, yolk of one egg, one-half teaspoon butter, one-half teaspoon vanilla, powdered sugar.
Melt the chocolate over hot water and add to the hot milk gradually; add the beaten egg yolk and other ingredients, and when slightly cook add sugar gradually until the right consistency to spread—about two and one-half cups.
