2006-10-18 21:45:17 · 14 answers · asked by PRIVATE 2 in Food & Drink ➔ Cooking & Recipes
Beat the sugar and butter until white (very white and smooth) add eggs a little at a time and ensure the are totally mixed before adding any more. Then add your self raising flour (if you can get hold of bakers flour it is better for cakes) fold it in very gently and for minimal amount of time possible.
When baking don't open the oven door until over half the cooking time has elapsed
2006-10-18 21:54:37 · answer #1 · answered by blondeicehockeyfan 2 · 0⤊ 0⤋
Sift the flour, then sift it again. This isn't to get the lumps out, it puts air in the flour.
Whisk the eggs well before you add the sugar and the fat.
Make a hole in the middle of the bowl with the flour (plus fruit ), put the egg, sugar and fat mix in it. Flick the flour into the mix with a knife and just do enough to mix it all together. Don't keep stirring - that's what makes cakes flat and heavy.
2006-10-19 04:54:02 · answer #2 · answered by Anonymous · 0⤊ 0⤋
Try beating the eggs for a full three minutes. That really makes it light, and when used in cakes you can really taste the difference.
2006-10-19 05:12:55 · answer #3 · answered by Bex 3 · 0⤊ 0⤋
Use self raising flour and a heaped teaspoon of baking powder, always sieve a couple of times so air gets trapped in the flour.
2006-10-19 04:55:08 · answer #4 · answered by Coley 4 · 0⤊ 0⤋
For a start, cook them in the microwave, they come out so light, that they melt in your mouth instantly, try chocolate cake, cut in half when its almost cold and put in a chocolate and fresh cream filling and then cut out a slice, wow fantastic
2006-10-19 17:57:21 · answer #5 · answered by Rob 2 · 0⤊ 0⤋
make sure you use a hand held food mixer and mix the ingredients well it adds air to the mixture then slowly fold in the flour and fruit.
2006-10-19 07:22:28 · answer #6 · answered by emma s 2 · 0⤊ 0⤋
Make sure you sift the flour and don't overwork the ingredients once you've mixed the dry ingredients into the wet.
2006-10-19 08:52:01 · answer #7 · answered by Lauren 2 · 0⤊ 0⤋
whisk eggs and sugar until soft peaks and try not to over-mix fold together rather than whisk the other ingredients in retaining as much air in the mix as possible
2006-10-19 04:54:10 · answer #8 · answered by trvrrhds 3 · 0⤊ 0⤋
it in the folding together of the butter and the sugar mix by hand helps to not a food presser
2006-10-19 04:52:12 · answer #9 · answered by Anonymous · 0⤊ 0⤋
after you have sieved the flour into the mixture fold it in (make figure of eight patterns) with a metal spoon.
it always works.
2006-10-19 04:53:17 · answer #10 · answered by Heather 5 · 0⤊ 0⤋