If you’re new to baking or have been trying to perfect it for a while, you know how difficult the process can be. There’s all kinds of measurements, materials, techniques, and more to follow. And step one wrong, your dish may not turn out the way you want it to. This often happens when you are making a cake and are new to the process. Sometimes the density of the cake is so high that it almost looks like a brownie. Sometimes your cake gets stuck in the mold or gets burnt. While these things do get better over time, how can we help you make the process easier?! Today we bring you some tips and tricks to help you master making soft and spongy cakes with your everyday ingredients! Check out these suggestions below:
(Also read: 5 Cake Recipes You Can Make for a Christmas Party in Less Than 30 Minutes,
Here are 5 Tips for Making a Soft and Spongy Cake
1. Check Temperature
The temperature of each ingredient plays an important role in making the cake spongy. The butter should be warm, while the flour and eggs should be at room temperature. When you’ve mixed the ingredients together, fold them in gently.
2. Filter properly
Filtering adds air to the mixture, making it lighter. If you want your cake to be spongy and fluffy, sift the flour and baking soda before adding to the mixture. Specialty cakes also use a special cake flour instead of all-purpose flour. Cake flour helps keep the cake soft.
3. Preheat the Oven
Preheat the oven to 180°C at all times. Grease your mold with butter, sprinkle all purpose flour and keep it covered with butter paper. It is important to prepare things ahead of time. This is because if you leave the cake mix in the middle, it can lose air, and the density of the cake will increase.
4. Mix the Eggs
Adding the eggs to the butter-sugar mixture adds even more air, but be sure not to overheat the eggs. Over-beating can result in a thicker consistency. First, add about one-third of the eggs to the butter-sugar mixture and beat with an electric mixer. Repeat the process until all the eggs are scrambled.
5. Use Buttermilk
The cake becomes lighter when the buttermilk separates the gluten in the flour due to the high acidity. If you are baking using buttermilk, you can also add a pinch of baking soda.
So, the next time you are baking a cake, keep these tips in mind and make the perfect spongy cake!