Saturday, July 11, 2015

slam your door while baking a sponge cake????

Yester-year, Sue and I were good friends, we were also neighbours in Scalan Street, Grey Lynn in late 1970s. Sue was from Samoa. 

When she knew I had no money to buy a wedding dress, she told me about the Samoa way where the brides have wedding dresses given by their aunties. Sue asked if I minded borrowing her cousin dress. She assured me that the dress has not been worn, as her cousin had 12 dresses. She said I didn't have to pay anything, but would I invite her cousin to the wedding. The cousin even gave me a wedding gift.

Sue made sponge cakes for my wedding reception. She told me that we have to be very quiet and not slam the doors, otherwise the cakes would fall flat.

I meet on the cyber highway a very interesting young man. He is very creative and cooks and makes beautiful cakes. He experiments with recipes and shares it in his blogs. He posted his sponge cakes, and i asked him if he heard about slamming the door.

Just for curiosity, I googled and found this.


The 'Sure to Rise' Cookery Book

Cooking Hints

page 48

Cooking Hints

  • Cakes should be baked as soon as they are mixed.
  • Raisins should always be stoned.
  • Candied peel should always be thinly sliced.
  • For nice pastry, always sift the flour.
  • For scones and rolls, always use a very quick oven.
  • For buns and small cakes, a moderate quick oven.
  • For large cakes, not quite so quick.
  • For sponge cakes, a moderate oven.
  • Test the oven before baking—don't guess.
  • Before baking, have everything ready, and suitable fire.
  • Never slam the oven door when cooking, it spoils cakes, pastry, and puddings.
  • Two breakfastcups of flour piled up equal 1℔.
  • Wooden spoons are better than metal for all cooking.
  • Always rub butter or lard into the flour with the fingers, not the palms of the hand.
  • Currants, sultanas, raisins, or sugar equal ½℔. in barely level breakfastcup.
  • Edmonds' Baking Powder should always be mixed in dry ingredients, unless otherwise mentioned.
  • One breakfastcup of milk equals ½-pint; 1 teacupful of milk equals 1 gill.
  • A cake should rise before browning to its full height, especially sponge cakes.
  • You can always guess amount of butter to use in cooking by dividing the 1℔. squares.
This book is published and edited by the manufacturers, with the hope that it may prove of service to all who are in any way interested with that very necessary and important branch of domesticity, cooking. If this Cookery Book serves the end already mentioned, it will in some degree act as a return of thanks for the generous and whole hearted support given to Edmonds' “Sure to Rise” Baking Powder by the general public.

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