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Jeni Wright, Eric Treuille, Le Cordon Bleu

Greasing and Flouring a Cake Tin

Appears in
Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
For simple creamed cakes, such as Victoria sandwich, tea breads and fruit loaves, greasing and flouring is sufficient to prevent the batter sticking to the tin during baking and for the cake to turn out easily. Use melted unsalted butter, unless your recipe states otherwise.
  1. Brush an even, thin layer of melted butter over the bottom, into the corners and up the sides of the cake tin.

  2. Grease the inside of the tin (see step 1, above), then place the baking parchment in the bottom.

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