Cakes might be classified under batters and doughs. But most cakes are much richer in their composition than the light breads which are usually classified under the batters and doughs.

There are two classes of cakes-butter cakes and sponge cakes. Sponge cakes include angel and sunshine cakes. Examples of butter cakes are cup cakes, pound cakes, etc.

In making cakes use only the best material-good butter, fresh eggs and finely granulated or powdered sugar.

Butter cakes are varied by changing the flavoring, by adding nuts, fruits, chocolate or spices. For chocolate cake melt the chocolate over hot water and add afterwards the yolks of the eggs. Dredge raisins and currants with flour and add to the mixture just before the egg whites.

The oven must be ready for baking, the pans thoroughly greased.

Sift flour before measuring; pastry flour should be used. The flour and baking powder must be mixed and sifted several times, and if spices are used, they should be sifted with the flour. Powdered or fine granulated sugar may be used. Cream the butter, add the sugar gradually. The yolks and whites of the eggs should be beaten separately, and the yolks added to the butter and sugar. The bowl in which they are beaten should be rinsed with the milk. The milk and flour are added alternately, then the flavoring, and the whites of the eggs. When fruit is used, save a little flour to cover it, and add just before the whites of the eggs.

Bake cake from 20 to 40 minutes, or until it shrinks from the pan. When taken from the oven, allow it to remain in the pan about 3 minutes.

Lard or fat may be used in gingerbread.