Читать книгу Mrs. Wilson's Cook Book - Mary A. Wilson - Страница 55

In the days of long ago, yeast, ammonia, pearl ash, honey water and a treacle mixture were used to lighten cakes—before the time of dependable baking powder.

In Europe the housewife makes from bread dough delicious cakes with yeast. These provide splendid variety. They include savarins, babas, and yeast-raised fruit cakes.

Many women fail in making these delicious goodies because they do not realize that the addition of large amounts of sugar, fruit, shortening and eggs to yeast dough, unless carefully handled, is apt to produce heavy, moist cakes that lack the light, velvety texture which makes cake a success.

The addition of nuts, cake crumbs and fruit will afford a large variety.

A sponge dough is necessary for successful results.