When baking cakes, the danger of having disappointing results is always around the corner. How can you make a cake that is both tall and soft and that doesn’t have cracks and holes in the center? We’re here to give you the 5 tips to always have the perfect sponge cake!
Baking a tall cake, with a soft and moist consistency, without cracks and without holes in the center is not difficult per se, but it requires a little attention and a few small tricks. To prevent the cake from deflating, being dry inside, too dark on the surface or undercooked, we’re here to reveal to you 5 tips, essential both for the preparatory phase of the sponge cake dough and for the final cooking phase.
A preliminary tip to avoid ruining the dessert: use a tried and tested recipe or try a new one a few days before the dinner or lunch with your guests, to ensure that all the ingredients are well balanced and the doses are correct.
So, you just need to follow all the tricks listed below to get a delicious and spectacular result: from the correct temperature of the eggs to the secrets of cooking and conservation, through the steps necessary to obtain an airy, homogeneous and lump-free dough.
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1. Beat the Eggs at Room Temperature
The first trick to get a tall and soft cake is to use eggs at room temperature: in fact, these will incorporate air more easily. You will have to whip them for at least 10 minutes, until they become frothy. In general, unless otherwise specified, we recommend that you also take the milk and other liquid ingredients out of the fridge half an hour before making the cake.
2. Sift the Powders and Add Them Gradually
Sift the dry ingredients: flour, cornstarch or potato starch and baking powder, and gradually add them to the egg and sugar mixture. If the dry ingredients were added all at once, in fact, they would cause a shock to the whipped eggs, which would collapse beyond repair.
3. Use a Well-Buttered Mold
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