Once you've assembled your utensils, it's time to bring out your
ingredients.
For best success with cakes,
use cake flour rather than all-purpose. Because it's milled finer, it
bakes lighter. Use cake flour even in recipes that don't specify it and
you'll bake a tender, feather light cake every time. Just be sure to use
two tablespoons less cake flour when substituting.
If possible, use baker's
sugar, which is also finer than regular sugar, and if the recipe calls for
brown sugar, choose dark brown.
Always use large eggs and for
the best result be sure that the eggs are fresh.
Use real vanilla, not
imitation.
Make certain everything is as
fresh as possible.
Foam Cakes and Creamed Cakes
There are two basic types of cake: foam (cakes without any type of fat) and
creamed (cakes that use oil, shortening or butter).
Foam cakes include angel food and sponge cakes, while creamed cakes are more
common.
Understanding the purpose of basic ingredients also helps understand how a
cake is made. Sugar and fat are added to make a tender cake while flour and
eggs are the proteins that makes the cake hold together. <>
Now that you have your recipe and ingredients, you are ready to begin
mixing. Always follow the order of ingredients given in the recipe.
If asked to cream together butter (or other fat) and sugar, blend them together
until a fluffy consistency is reached. This may take some time, but it's better
to blend thoroughly than to not blend enough. Vanilla may also be added if it
is called for. Until directed, add nothing to this mixture.
Eggs should be added to the creamed ingredients. Flour and other dry
ingredients (baking powder, baking soda, salt) should be sifted into another
bowl at least once. Multiple sifting often ensures a tender texture to the
cake. When the dry ingredients are well sifted, they can be added to the cream
mixture alternately with milk, beginning and ending with flour. Each addition
should be blended into the batter and then beaten until smooth. Finished batter
should have a consistency similar to that of pudding, neither too thick nor too
thin.