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Sugar Batter

Sugar Batter. A procedure of cake (q.v.) making in which the shortening (q.v.) is creamed with the sugar (q.v.) into an aerated mass, with subsequent additions of eggs (q.v.), colors (q.v.) and flavors (q.v.), and the final blending (q.v.) with flour (q.v.) and baking powder (q.v.) and, where required, fluid milk (q.v.), to form the finished batter (q.v.).