A perfectly baked cake requires more than just a good recipe and skilled mixing. It is vital to use the correct tins and to prepare them correctly. It is also essential to know how to tell just when a cake is fully baked.
Best Ingredients for Cakes
EGGS: Use fresh, medium-sized eggs. Take them from the refrigerator at least one hour before using - eggs at room temperature will incorporate more air and give a lighter result than eggs taken straight from the refrigerator.
Fat: Use unsalted butter, unless otherwise stated in recipe. For creamed cakes made by the all-in-one method, use soft-tub margarine.
Flour: Most recipes specify plain flour plus an added raising agent such as baking powder or bicarbonate of soda. Self-raising flour includes its own raising agent and should only be used in recipes specifically calling for it.
Sugar: For most recipes, use fine sugars such as caster or soft brown, both of which cream easily. Granulated sugar is not generally used, except for cakes made by the rubbing-in method.
