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CAKE-MAKING, BAKING, ETC. 11
Baking—Heat of the Oven, etc. —To bake cake nicely, the heat of the oven should be uniform throughout the whole time of baking; and for light, thin cakes (and that covers nearly all, except those having fruit in them) a quick oven is required, so that by the time the cake is properly raised the baking shall commence; for if the heat is not uniform throughout the baking there will be a soggy streak shown in the cake, because if the cooking slackens much the cake begins to "fall, " and although the heat may be again raised, yet what has settled together will not rise again; while if you get too great a heat simply cover the cake with brown paper to prevent burning the top,
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