Geeths Dawath Food Blog
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.
