My Cookery Page

Unlike many recipes, those for cakes must be followed accurately.  To achieve a balanced cake, it would be wise to bear in mind some basic principles:

* All measurements must be adhered to with scales or measuring cups, spoons and jug.  Dont be tempted to add a little extra of any ingredients.

* Ensure that you have the correct shape and size of tin (pan) for the recipe, otherwise this will affect the depth of the cake, the cooking time and the texture.

* Make sure the tin (pan) is properly prepared and lined for cooking the recipe you have selected.

* Check that you have all the necessary ingredients that are stated in the recipe and that they are at the right temperature.

* Ensure soft margarine is kept chilled in the refrigerator to maintain the right consistency, and leave butter out to become room temperature and soft for creaming.

* Must sift all dry ingredients to help aerate the mixture and to disperse lumps.

* If  a cake is being made in a food processor or an electric mixer, be very careful not to overbeat as this will cause the mixture to collapse in the middle during baking.  Remember to scrape down the batter with a plastic spatula during mixing.

* If ingredients have to be folded into a mixture, use a plastic spatula with a flexible blade to cut through the mixture, turning it over and at the same time moving the bowl.  Dont be tempted to stir, or be heavy-handed with, the mixture or it will lose and become heavy.

* Level mixtures in the tin (pan) before baking, to ensure the cake top is flat when baked.

* Ensure that your oven is at the correct temperature before baking.

And last, but not least, test the cake before the stated baking time, and again before removing it from the oven.

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