- Have all
ingredients at room temperature for best results.
or weigh the ingredients accurately.
- Sift dry
ingredients well , so that the mixture is aerated.
- Use the
correct size cake tin.
the cake tin before beginning to mix the cake.
- Grease tin lightly and dust with
flour, tapping out any surplus.
- If the cake requires long baking, grease tin
and bottom tin, do remember to line it with greased butter or brown paper to
prevent the batter from leaking.
- For sponge cakes, do not line tins with paper
or else the cake will have a moist, crustless appearance.
- Do not beat the batter after the flour has
been added or the finished cake will turn out heavy.
the cake batter may appear too thick even though you may have measured the
ingredients very carefully, as stated in the recipe.in such cases,you may conveniently add 2-4 tbsp of milk to make the batter softer.
- If flavoring extracts( essence) are used, add them to the fat because fat
absorbs flavor readily.
- Fill the
cake tin only half to 2/3rd s full of butter leaving enough space for it to
- To get a
cake with a level top- scoop out a little batter from the centre to form a
small depression and shift it to the sides, before putting the cake in the oven.
tin in the centre of the oven, so that hot air can circulate around it.
- For even
distribution of fruit and to avoid sinking of the dried fruit, mix fruit with a
little flour before adding to the cake
it is baked when it is –
- Well risen and of a
good color ; and feels firm and springy when pressed with the finger tips.
- A toothpick or cake
tester remains clean after being inserted into the cake at the highest point.
- When no sizzling
sound is heard when held fairly close to the ear in case of fruit cake.
- When cakes are
removed from the oven, wait for 10-15 minutes before removing from the tin.
- If the cake is to be
iced or frosted, wait until it has cooled to room temperature before
- For icings –use dry
and scrupulously clean utensils, always sieve icing sugar, flavor delicately
and avoid strong coloring's.
Labels: Baking tips