#perfect cake

How To Bake A Perfect Cake

Baking may not be rocket science but isn't it strange how often you end up with a cake that flops, is under-cooked or burnt?

There are many reasons why this happens but there are many more ways to overcome these problems and bake the perfect cake every time.

1. Read The Recipe

Read the recipe carefully before you start. Familiarize yourself with any terms or techniques that are new to you. And then follow the instructions to the letter.

This may seem obvious but you will be surprised at how the smallest deviation can affect the outcome. For example, stirring, folding and beating all have different meanings and will affect the consistency of the cake and the end result.

2. Ingredients

Make sure that you have all the ingredients that you need and that they are measured out correctly. If you want to substitute, exclude or add, choose a recipe that allows for this. Always mix your wet ingredients together before adding to a mix of your dry ingredients unless otherwise stated in your recipe.

3. Tools

It is very important to make sure that you have all the tools that are required for the task. From your measuring implements to the bowl and spoons and cake tin that you use can be important to the outcome.

4. Oven Temperature

Most cake recipes call for an oven to be pre-heated to a specific temperature - normally 180C/350F/Gas 4. This is to ensure that the cake bakes consistently, throughout and will prevent burning or under-cooking. Do NOT open the oven during the recommended baking time as this will allow heat to escape resulting in a flopped cake.

If you can smell your cake baking, it normally means that it is just about ready to come out of the oven. Use a long, thin skewer to check readiness by gently poking it into the center of the cake. If it comes out clean, your cake is done.

5. Cooling Time

First allow your cake to cool in the tin for a few minutes. This will allow it to pull away from the sides making it far easier to turn out. Turn it out directly on a cooling rack or tray. It should be cool to the touch before icing.

Basic Sponge Cake Recipe

Ingredients:

2 eggs 125g or 4oz of soft margarine or butter 125 or 4oz  of caster sugar 125g or 4oz  of self-raising flour

Pre-heat the oven to 180C/350F/Gas 4.

Spray, butter or line two 18cm/7in baking tins with wax or baking paper.

Mix sugar and butter together until creamy and light in color. You can use a hand mixer. Beat the eggs and then beat them into the mixture. Sift the flour over the mixture while gently folding it in using a metal spoon.

Place half the batter into each baking tin (filled to less than halfway). Bake for 20 to 25 minutes before checking for readiness. Remove from oven and allow to cool.

Norwegian almond cake

We bought some new food containers not too long ago, which meant that I had to rearrange several of our kitchen cabinets to make room for them. During this process of shifting and purging, my precious baking pan for Norwegian almond cake was pulled from the bottom of a pile.

Of course, ever since the pan to came to light, I’ve been craving this cake. Yesterday I gave into the crave, and now I’m wondering what took me so long!

This beautiful cake was easy to make - only a wooden spoon, whisk, and mixing bowl were required. It has a fine, moist crumb, a crispy, crunchy edge, and it tastes incredible.

My mother in law gave me this pan over fifteen years ago. I suppose you could make an almond cake in any cake pan, but I think the pretty, unique shape is part of the charm. I just looked, and if you search on Amazon for “almond cake pan”, you will find quite a few options.

The recipe I use came along with the pan, so I can’t credit any source other than my mother in law. Thank you, Doris!

Ingredients:

1-1/4 cups sugar

1 egg

1-1/2 teaspoons almond extract

2/3 cup milk

1-1/4 c all-purpose flour

1/2 teaspoon baking powder

½ cup melted butter (1 stick)

2 tablespoons sliced almonds

Powdered sugar, optional

Directions:

Preheat oven to 350 degrees F. Butter and flour the inside of your cake pan. Knock out excess flour. (Alternatively, I suppose you could use non-stick spray, but I haven’t tried that.)

In a large mixing bowl, whisk together the egg with the sugar and almond extract. Combine the baking powder with the flour, and add to the egg/sugar mixture along with the milk. Mix well with a wooden spoon. Finally stir in the melted butter.

Sprinkle sliced almonds over the length of the prepared cake pan. Pour cake batter into the pan, over the almonds.

Bake cake until edges are a deep golden brown – about 50 minutes. Check to see if the cake is done using a toothpick in center. Toothpick should come out clean.

Let cake cool thoroughly before inverting it onto a plate. It might take a little nudging to get it out of the pan. I used a thin knife to go around the two ends, and then used a gently pry method on the sides. When it released from the pan, it all came out cleanly.

Dust with powdered sugar, if desired.

… I guess that Gladys is really good at baking? 🤣🍰

Let’s all appreciate Gladys Love Presley for a moment. She’s the Michelangelo of mothers.