Cakes & Cobblers

Cakes

  • Cake flour is occasionally recommended in cake recipes, but White Lily All-Purpose Flour may be successfully substituted with no changes necessary. Sifting is not required when using White Lily Flour.
  • When measuring flour, spoon it gently into cup and level with a straight edge. Do not pack or shake flour down.
  • All ingredients should be at room temperature for best results.
  • Cakes are done when the top springs back after pressing lightly with a finger or when a wooden pick inserted near the center comes out clean.
  • Store plain cakes or cakes frosted with buttercream frosting in a cake keeper or under an inverted bowl. Refrigerate cakes with whipped cream or cream cheese frosting. Cakes with fluffy cooked frosting should be eaten the same day they are made. Plain or buttercream frosted cakes freeze well. Unfrosted cakes will keep 4 to 6 months in the freezer; frosted cakes will keep 2 to 3 months. Freezing cakes with cooked frosting is not recommended.
  • Cakes do best if baked in the size pan recommended in the recipe. However, if the correct pan is not available or a special shaped pan is to be used, fill pans only half full of batter. Shiny metal pans make a tender cake with a light brown crust because the pan reflects the heat. If you have dark pans, reduce oven temperature 25 degrees. Place pans in the middle of the oven for even browning. Layer pans should not touch and there should be at least one inch of space all the way around pans.
  • To cut a sheet cake neatly, use a two-foot piece of sewing thread. Hold thread tightly stretched and draw the straight thread down through the cake.

Foam Cakes

  • Sifting the flour is critical for many foam cakes. Follow recipe instructions carefully. Sift flour into a bowl or onto a sheet of waxed paper and then spoon sifted flour into a measuring cup and level off. Do not sift directly into measuring cup.
  • Foam cakes leavening partially comes from air beaten into egg whites. The egg whites must be totally free of any fat or grease. Even the smallest amount of egg yolk or grease on the utensils will greatly diminish the volume of the beaten whites. Egg whites should be beaten until stiff, but not dry.
  • Bake foam cakes in the lower third of the oven. A higher position may brown the top too quickly. The cake is done when a toothpick inserted in cake comes out clean.

Cobblers

  • Use extra dough to make decorative cut-outs to place on top of cobbler.
  • Fresh or frozen fruits may be used. Fillings made with frozen fruits may need additional thickening.
  • Cobblers may also be prepared with a pie crust topping. Use the White Lily recipe for double crust 9-inch pie.