Tips for a Perfect Cake

All the ingredients used should be at room temperature . Use exact measurements as mentioned in the recipe . Use a kitchen scale or standard measuring cups and spoons .

Baking powder and baking soda must be fresh . These are the two ingredients that give a lift to your baked goods . Sift the flour with baking powder/baking soda and salt thrice . This will areate the flour and evenly distributes the leavening agent . Liquids are added not only to moisten the cake but also to activate the baking powder /baking soda .

Cream the butter and sugar until the mixture is light and fluffy. Do not over cream it . Use an electric mixer . Start creaming at a low speed and then increase the speed gradually . Add eggs one at a time to the creamed mixture . The creamed mixture may curdle while adding eggs . Don't panic..The batter becomes smooth once flour is added . Gently fold the flour to the creamed mixture . Folding is usually done with a rubber spatula . Do not stir the batter. Over mixing the batter will result in dense cake or the cake will sink in the center . Use of cold eggs and butter will reduce the volume of the cake .

Pre heat the oven for 10-12 minutes before placing the batter in the oven . It is important to learn your oven functions . Do not open the oven door during the first 12-15 minutes of baking . Heavy dark pans absorb more heat than aluminum pans . Insert a wooden toothpick in the center of the cake. If it comes out clean , the cake is done . Cool it on a wire rack .

Lemon zest or orange zest can be added while creaming butter and sugar . Use fresh mint leaf paste for mint cakes . Sweet lime or pomelo zest give a citrus flavour to the cake . Saffron soaked milk can be added for golden yellow colour. A drop or two grape essence give a beautiful colour and flavour to chocolate cakes.