Whatever the occasion, everybody loves cake. If you’re searching for more substance than store-bought mixes, why not make a delicious, healthy cake from scratch? Here are some tips to make you a cake-baking master:
To bring cold eggs to room temperature quickly, place in a bowl of warm water for a few minutes; they will beat to a greater volume.
To separate eggs safely, use an egg separator, an inexpensive gadget found in cookware stores; separating eggs the traditional way, by passing the yolk back and forth between pieces of eggshell or your hands, can expose eggs to bacteria.
Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Store in the freezer.
You can use buttermilk powder in place of fresh buttermilk. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
As in all baking, careful measuring is critical to the success of a recipe. To measure flour, first stir it in the canister to lighten it. Spoon flour into a dry measuring cup until heaping, then level off with the straight edge of a knife. Do not pack or tap.
Place a clear measuring cup on a level surface. Pour in the liquid, then verify the measure by looking at it from eye level, not above.