| Baking Tips |
|---|
| The temperature drops by 12 degree C every time the oven door is opened, so avoid opening the oven door frequently. You can monitor the baking through the glass door of the oven. |
| Eggs are easier to separate when they are cold. When baking use eggs at room temperature. Seperate whites and yolks when cold, bring to room temperature & then use. Egg whites beat to greater volume if allowed to come to room temperature. |
| When baking chocolate cake, grease cake tin as usual with butter and instead of sprinkling flour, sprinkle cocoa powder. This will not give whitish streaks to baked chocolate cake. |
| Always use measuring cups and spoons to get perfectly baked goodies. A weighing scale is also necessary for baking. Keep all ingredients measured before making the dish. |
| Use a sewing thread to cut a cake horizontally by holding the thread around the cake and pulling both the ends towards you. |
| Try this tip for a deliciously soft and spongy cake - add 2 tablespoons of any aerated cola or soda to the cake batter for a delicious cake |
| It is preferable to cool the cake in the tin, before removing it from the tin, unless otherwise stated. Some cakes need to be turned out immediately or it will stick to the pan. |
| It is preferable to cool the cake in the tin, before removing it from the tin, unless otherwise stated. Some cakes need to be turned out immediately or it will stick to the pan. |
| Always fill the batter only till three- fourth of the cake tin. This allows the cake to rise. |
| Never substitute icing sugar for castor sugar (powdered sugar). It will harden the cake. |