General Precautions In Preparation


Lesson 10:Cakes

General Precautions In Preparation

  • Measure and weigh ingredients accurately. Have them at room temperature for best results.
  • Sift dry ingredients well for good aeration.
  • Cream fat in one direction for better incorporation and retention of air.
  • Prepare cake tin before beginning to mix the cake.
  • Grease tin lightly and dust with flour tapping out any excess.
  • If cake requires long baking time, line the tin with grease proof paper.
  • Lightly fold-in flour into the creamed mixture.
  • Do not beat the mixture after adding flour. This makes cakes compact, tough and heavy.
  • Avoid over handling the batter.
  • Fruits if used be cleaned, washed and dried.
  • To avoid sinking of the dried fruit, dredged the fruit with a little flour.
  • Add flavouring to fat as it absorbs flavours better.
  • Fill batter in cake tin only till 1/2 to 2/3 for better baking.
  • Scoop out a little batter from the center to form a small depression before baking to avoid peaked cakes.
  • Bake at optimum temperature depending upon the capacity and brand of the oven (170 to 180° C).

Cake is done when it is well risen and has good colour, firm and springs back when pressed with the finger tips without leaving any impression. A knitting needle, knife or a tooth pick when pierced at the centre of the cake being baked if comes out clean the cake is done.

Last modified: Tuesday, 6 December 2011, 6:36 AM