Are you a beginner in baking or just one of those who don’t find baking a cake to be a “piece of cake?” Whether you are a beginner or not, we have some advice and techniques for you to apply and excel your baking skills!
Before beginning baking, we must always clean our table or workbench and make sure we have all the required ingredients at hand, already measured. There’s nothing worse than realizing halfway through your cake that you are out of eggs!
Read through the recipe and check at what temperature you will need to bake the cake. Before beginning mixing and preparing the batter, switch on the oven so by the time you’re done with the batter, the oven will already be at the required temperature.
This is especially vital when baking angel cakes, chiffon cake, or sponge cakes. Some even require the use of greaseproof paper.
If the pan size is too big from the one the recipe is calling for, you will end up having a flat cake, while if the pan is too small, the batter will rise and half of it may end up overflowing and sticking in your oven.
Take them out of the fridge half an hour before starting with the recipe, or if you are impatient like me, place the eggs in a bowl of lukewarm water for a few minutes. Make sure the water is not too hot; otherwise, you‘ll end up with cooked eggs.
Yes, you can still work your way with cups and measuring spoons, but baking and pastry is not like cooking where you can guess and throw in approximate measurements. It’s more of a science, since it is all about the perfect balance of ingredients along with the appropriate techniques.
The more you mix a cake batter, the more gluten develops out of its flour, which makes it firmer and less enjoyable.
You will get a better result if you first mix the dry ingredients together, then add the liquids in a separate bowl and while mixing the liquids, gradually add the dry ingredients.
Add the yolks into the batter and mix while you beat the egg whites till they form a meringue, which you will gradually incorporate into the batter.
This will only aid in the air escaping from the oven; yes, the one that was about to give a rise to your cake has just escaped, and your cake will run the risk of becoming a flatbread!
You can use a toothpick instead of stabbing the cake with a knife to check if it’s done.