Cake recipes

Jan 05, 2017
By Mary Anthony
0 Comment

TIPS FOR BAKING AND DIFFERENT CAKE RECIPES

VARIETIES OF EGGLESS CAKE RECIPES IN ONE LINK – FOR ALL CAKE RECIPES , CLICK ON THIS LINK –

https://maryzkitchen.com/?s=CAKE

Tips to remember while baking cakes

Read the recipes carefully 2 or 3 times before you start.
Keep the ingredients ready before you start.
Check the expiry date of baking pwdr and other ingredients.
Do not fill the batter upto the brim, give space for the cake to rise.
After pouring the batter ,level it with a spatula.
All ingredients should be at room temperature.
If using microwave ,use convection mode at 180* C
Measure the ingredients properly.
After adding the flour to beaten wet mixture, don’t beat it again ,just mix it with a spatula using cut and fold method.
The bowls we use for mixing should be dry .
In case using eggs ,keep the eggs out for a day or atleast few hrs before and beat it very well. It should become triple in volume.
Always sift /sieve the maida flour + baking pwdr + baking soda atleast 3 times.
Always preheat the oven before baking.
After pouring the batter in the greased tin, gently tap it 2 to 3 times .
Don’t overbeat the batter.
Grease and dust the baking tin before pouring the batter.
Use a proper size tin for different quantities.
Don’t allow the batter to rest after it is ready , immediately bake it.
Don’t keep on opening the oven door while baking .
Always do the toothpick test in the middle /centre of the cake ,as the cake gets baked from the edges to the centre.
After baking let it cool for atleast 30 minutes.
Always coat the dryfruits /nuts with flour before adding to the batter else it will settle at the bottom.
Slicing should be done after the cake is cooled.
Use aluminium tins for baking.
Baking time depends on the quantity and size of the pan .
If using OTG bake in the middle rack.
Don’t over bake or the cake will become dry.
If the recipe asks for adding vinegar or lime juice add it in the end just before baking.
Baking instructions differ from oven to oven.
Use a good electric beater and always beat in one direction.
Never cool the cake under the fan .
If the cake batter is very thick ,then you can add 1 to 4 tbsp of milk at room temperature.
Place the tin in the centre while baking .
Cake become dry when you over bake or over mix or over whip the ingredients.
Cake stick to the tin after baking when you don’t grease or sust the tins OR you remove the cake fro the tin when it is hot.
Cake will not rise if you keep on opening the oven door while baking or you over mox the batter.
Once the batter is ready ,you have to bake immediately else the cake will not be soft .

NOTES TO REMEMBER WHILE BAKING IN COOKER :-
No gasket and no whistle.
No water at the bottom.
Always use a stand to place the tin as a separator between the cooker and tin..
The tin should not touch the cooker from any sides that is why we use a stand.
Be careful while placing the tin and removing the tin from the cooker as the cooker is very hot, Use tongs.
Preheating the cooker is very important.
Some use fine sand or salt at the bottom of the cooker upto 1 ½ inch height. I don’t use anything.
Avoid non-stick cookers.
Keep an old cooker just for this purpose.
Use a tin which comfortably fits inside the cooker without touching the edges or sides of the cooker
Baking time differs on the size of the tin and the amount of batter. Mostly it takes around 30 to 40 minutes for baking.
You can bake any cake recipes or nankhatais /cookies in the cooker in same procedure.

Click here for baking without oven in cooker / kadai / pan – Cooker cake ( with video )

Few cake recipes are given below which v can try :-