MARSHMALLOW FILLING

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2-1/2 c. sugar
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3/4 c. hot water
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1/4 tsp. cream of tartar
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1 egg white

Boil the sugar, water, and cream of tartar until the sirup threads. Beat the egg white until stiff, add the sirup slowly so as not to cook the egg, and beat constantly until thick enough to spread on the cake without running. This may be used for icing, as well as filling.

CAKES, COOKIES, AND PUDDINGS


EXAMINATION QUESTIONS


(1) Discuss briefly the use of cake in the diet.
(2) What leavening materials are used in cake making?
(3) (a) What are the two general classes of cakes? (b) In what way do they differ?
(4) Of what value in cake making are pans with removable bottoms?
(5) Give the various steps up to mixing in making a cake.
(6) How should pans be prepared for: (a) butter cakes? (b) sponge cakes?
(7) Give the general proportion of ingredients for sponge cake.
(8) Give the order necessary for combining the ingredients in sponge cake.
(9) (a) Describe the baking of sponge cake. (b) How can you tell when sponge cake is ready to be taken out of the oven?
(10) When and how is sponge cake taken from the pan in which it is baked?
(11) (a) Give the general proportion of liquid and flour used for butter cake.
(b) What makes this proportion vary?
(12) Give the steps necessary for mixing the ingredients of butter cake.
(13) Describe the baking of butter cake.
(14) (a) How can you tell when butter cake is sufficiently baked? (b) How is it removed from the pan and cooled?
(15) What is the value of cake icing?
(16) (a) What ingredients are used to make the simplest icings? (b) What kind of sugar is best for uncooked icings?
(17) What kind of icing should be used for sponge cake? Tell why.
(18) How is the surface of a cake that is to be decorated with an ornamental design prepared?
(19) (a) Describe the icing of a layer cake. (b) How may a rough surface of icing be made smooth?
(20) (a) Tell how boiled icing is made. (b) What is the test for determining when the sirup is boiled sufficiently?