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Heating the Oven for Cake Baking
So much depends, in baking cake, upon the heat of the oven, it is probably best to repeat here some of the instructions given in the general directions, and, perhaps, an additional thought or two upon the subject. In baking cake the oven should always be hot, unless the directions give something especially to the contrary; yet, if the oven is too hot, a few nails may be placed under the pans, and the paper doubled over the top, and a cover may be removed from the top of the stove; hut the oven door must not be left open any longer than is absolutely necessary, to follow the above hints. The drafts may be entirely closed (should always be partially closed when baking cake) for a short time, or until the temperature is right. To tell when the cake is done, pierce it with a broom splint, and if the splint comes out free of the cake mixture, it may be considered done, but it is better to leave it in a few minutes over, rather than to remove it a minute too quick, the same holds good also with short cake, bread, pies, etc.
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