[from here (http://community.livejournal.com/damned/585838.html?thread=49098606#t49098606)]
Wonka soon followed, setting his heap of ingredients down on the countertop and erupting into a beaming smile when he realized Honey had beaten him back to the kitchen. "Excellent work, Honey!" he cried, and then added in a lower voice, "I hope the walk-in refrigerator wasn't too cold for you... I'd hate for you to catch a cold on my account!" This said, he set to work, opening the bags of flour and sugar, pouring them into a waiting sieve and the food processor respectively, and beginning an explanation of the Art of Cake.
"Now, any cake recipe you could name follows the same basic idea. You have a batter, of eggs, flour and sugar, which is flavored to your liking and mixed with a chemical to make it light and fluffy in the heat of the oven. But exactly how that batter is flavored and fluffed is what makes each cake unique." He pressed the "on" button of the food processor. "Angel food cake is the lightest and fluffiest cake around, and you can tell it by the ingredients it uses. For instance, we don't just use regular sugar. We use 'castor sugar', which is cut up into even smaller grains so that it dissolves quickly and easily in the batter. The same is true for the flour," which he began to shake through the sieve into the bowl when he mentioned it. "We use only cake flour - milled more finely than wheat or all-purpose flour - and even then, we sift it to remove any clumps.
"Now, here's a puzzle for you. We've already done extra steps to make the flour and the sugar are as light and fluffy as they can be. What do you suppose we do to the eggs?"
no subject
Wonka soon followed, setting his heap of ingredients down on the countertop and erupting into a beaming smile when he realized Honey had beaten him back to the kitchen. "Excellent work, Honey!" he cried, and then added in a lower voice, "I hope the walk-in refrigerator wasn't too cold for you... I'd hate for you to catch a cold on my account!" This said, he set to work, opening the bags of flour and sugar, pouring them into a waiting sieve and the food processor respectively, and beginning an explanation of the Art of Cake.
"Now, any cake recipe you could name follows the same basic idea. You have a batter, of eggs, flour and sugar, which is flavored to your liking and mixed with a chemical to make it light and fluffy in the heat of the oven. But exactly how that batter is flavored and fluffed is what makes each cake unique." He pressed the "on" button of the food processor. "Angel food cake is the lightest and fluffiest cake around, and you can tell it by the ingredients it uses. For instance, we don't just use regular sugar. We use 'castor sugar', which is cut up into even smaller grains so that it dissolves quickly and easily in the batter. The same is true for the flour," which he began to shake through the sieve into the bowl when he mentioned it. "We use only cake flour - milled more finely than wheat or all-purpose flour - and even then, we sift it to remove any clumps.
"Now, here's a puzzle for you. We've already done extra steps to make the flour and the sugar are as light and fluffy as they can be. What do you suppose we do to the eggs?"