How To Bake Fluffy Cakes?

Cakes Bakes

oi-Staff

By Super

Wednesday, October 5, 2011, 17:03

It's your beloved's birthday and you are all set to make it a special moment. You have invited all his colleagues, the special dishes are ready, the decorations are made, and you're just waiting for the cake to be baked to place it in the center of the room as its center of attraction made with your loving hands. Now, Oops! What happened? The cake is either broken or undercooked or sticky or the whole batter has fallen outside. Where did you go wrong? Didn't you think it would be all fine? Here are some tips that can make your special day notable.

Here are some handy tips to bake a fluffy cake

Weigh the required ingredients carefully.

Use the right size pan, so that the batter will not over flow. The uncooked mixture fills the pan by more than two thirds of the space .

The oven should be turned on 10-15 minutes before you place the batter to be cooked, as it allows it to be cooked in baking temperature.

If you are using a glass baking dish, oven temperature should be lowered to 25 degrees.

Use fresh eggs. Eggs separate best when it is cold, but egg whites whip up best at room temperature.

Therefore plan ahead and let the egg whites and butter come to room temperature. Its preferable to use large eggs as the cakes become dense and heavy if you use small eggs.

Mix in the flour at the lowest speed. Never make the batter too thick as it makes the cake hard and dry.

If you are making eggless cake then the cream used should always be chilled and beaten in sharp upward strokes to incorporate air.

Do not over grease the cake tin, as it may result in a crusty ring around the surface. Dust with flour, tap out excess by holding the pan upside down gently tapping it so that excess flour falls off. Shake and tilt until the bottom and sides have fine coating.

The sheet of wax paper that you place at the bottom of the pan before putting the batter should be slightly larger than your pan.

Place the pan in the center of the oven; it should not touch the sides of the oven.

To help the cake bake evenly and to level the cake before decorating, wrap the outside of your pan with wet towel by pinning the ends or before turning the oven on place a baking tin at the bottom and add approx two pints (i.e. 0.5 quart or 3.6 cubic inches) of water. This will create a moist atmosphere and a better cake.

Do not open the door of the oven at an early stage; rather do not open it unless it is time.

Check whether the cake is cooked by poking it using a toothpick or fork at multiple places, to make sure that every part of the cake is cooked. If the toothpick or fork comes out clean, then you cake is cooked. See also whether the sides of the cake shrink away from the pan.

Allow the pan to cool for nearly 10 minutes, before removing the cake from the pan and turn it out onto a wired rack, which has double thickness paper towel over it. The paper towel prevents the wire bars from breaking the crust or leaving any imprints on top of the cake. Do it one hour before you plan to decorate it.

Try it... and have cherished celebrations. Happy Baking!!!