Baking a perfect cake is quite a task, it can be too dry or too wet. Too compact or too airy. But after reading this blog all these problems are over. Today I give you all practical tips for baking the perfect cake!
Step 1: Ingredients
A cake batter is actually a very easy batter to remember, because it is a 4 × 4 batter. This means that of the 4 ingredients exactly the same amount must be added. The basic recipe consists of:
- 200 grams of flour
- 200 grams of butter
- 200 grams of sugar
- 4 eggs of 50 grams (together again 200 grams!)
When you bake something, it is always very important to weigh the ingredients so that you are sure that the proportions are correct. These numbers are for a normal cake tin. If you want to bake a larger or smaller cake, you can of course change the numbers. Make sure that the proportions remain the same!
Also read: Healthy Vegan Cupcake Recipes.
Step 2: Preparation
Prepare all your ingredients and supplies for quite some time. You can bake a perfect cake when everything is at room temperature! For example, there are no heat differences between the ingredients so that they mix better together.
If your baking tin is at room temperature, you can grease it. Feel free to grease it generously so that the cake comes off easily. Then sprinkle the mold with a little flour so that it is also on all edges, so the cake will immediately come out of the mold!
As a preparation you can also mix all the ‘dry’ ingredients together. That makes a difference in spatula. First put the sugar in a bowl and sift the flour. If you sieve these first, you will get a fluffier cake. Gently fold the sugar and flour.
Step 3: Make the batter
For a well-risen cake, take your time. That means you have to beat the butter and eggs really fluffy. First beat the butter until it has a light yellow color. This takes a while, about 5 to 10 minutes! Then add the eggs one by one. Do not add the next egg until it is completely incorporated in the batter. The lightly beating of eggs also takes a few minutes, so take your time!
When the butter and eggs are well mixed, you can add the ‘dry’ ingredients. Fold this more carefully through the ‘wet’ batter. Don’t mix this up too long, so the batter can lose its lightness.
Step 4: Baking
Bake the cake in an oven between 150 and 160 degrees Celsius. Take into account the type of oven you have, a hot air oven can be set about 10% lower than an electric oven. You bake a cake for about 50 minutes at a relatively low temperature.
Do not try to open the oven before the baking time is over, if you do this the cake can collapse, making it very compact. If you still want to open the oven to check the doneness, do this only after at least 45 minutes.
To check the doneness of the cake, pierce the center of the cake with a skewer. If batter sticks to the skewer, it is still too wet and needs to be put in the oven for longer. When the toothpick comes out of the cake completely dry, the cake is done.
Step 5: Keep
When your cake comes out of the oven, you can immediately remove it from the tin. If you do not do this, the cake can still steam through, making it still chewy. When the cake has cooled completely, keep it in aluminum foil or cling film. Do not keep your cake in the refrigerator. The cake can get moist there, causing it to change in structure.
Is there anyone diabetic in your family? then try our Diabetic-friendly low carb cheesecake recipe.
My cake is too dry
If the cake is too dry, not enough wet ingredients have gone in. If you don’t have enough butter or egg, replace it with lukewarm milk. Another cause can be that the cake is baked too long or too hot.
My cake is too wet
With this problem, too many wet ingredients have been used, this ensures that the cake cannot rise properly. Weigh all ingredients well so that the proportions are correct.
My cake is torn open
Then the cake is baked at too high a temperature. The cake then gets a very thick crust that tears open because the outside cooks faster than the inside. Set the oven to a lower temperature and your cake will stay whole! If you lower the oven, you will have to extend the baking time of the cake.
My cake has not risen properly
This can have two causes. The cake may not have risen because it contains too many wet ingredients or the cake is too fluffy and has collapsed again. In that case, too many leavening agents were used, such as baking powder. A cake can also collapse if you open the oven too early, cold air will be added and the shock will cause the cake to collapse again.
My added ingredients sink to the bottom
You can of course also transform a basic cake into another cake. Add what you like yourself. This can be anything: nuts, chocolate, fruit, spices. Experiment on it! If you’re adding wet ingredients, make sure to add some extra flour to the batter as well. A tip to keep your extra ingredients better spread throughout the cake is to mix it with a little bit of flour.