Source-Nita mehta
- Have all
ingredients at room temperature for best results.
- Measure
or weigh the ingredients accurately.
- Sift dry
ingredients well , so that the mixture is aerated.
- Use the
correct size cake tin.
- Prepare
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.
- Sometimes
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
rise.
- 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.
- Place
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
mixture.
A 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
decorating.
- For icings –use dry
and scrupulously clean utensils, always sieve icing sugar, flavor delicately
and avoid strong coloring's.