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How To Bake A Cake
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For best results, have all ingredients at room temperature before mixing the cake.
Success of a cake depends on the correct blending of ingredients, the careful creaming of butter and sugar, as well as the gentle folding of egg whites (if added separately) to maintain maximum aeration. Please read Basic Rules For Baking.
Bake single layers in center of oven in the middle of the oven rack. Good circulation is important when baking more than one layer - stagger pans on oven racks so they do not block heat circulation from one another.
A cake is done when the sides shrink back slightly from the side of the pan (except sponge and chiffon cakes, which cling tightly to the pan), when the top springs back when lightly pressed with fingertips, or when a cake tester or toothpick inserted in the center of the cake comes out clean. TIP: Spray the cooling racks with vegetable-oil cooking spray to help prevent the cake from sticking to it when cooling.
Before storing, be sure cake is completely cool; they will become sticky if covered while warm. It takes approximately 2 hours for a cake to cool completely. Store cakes in a container with a tight cover or invert a large bowl over the cake to keep it fresh and moist for several days. All cakes containing dairy products, including cream cheese, in the filling or frosting must be refrigerated.