How to make cakes
Avoid using low fat spreads in cakes unless the recipe has been written specially for these,because they have a high moisture content and tend to create a heavy, poor-textured result with traditional recipes. Ordinary “tub” margarine and softened butter have 8o percent fat content, and these are best for all-in-one creamed mixtures. Run out of self-rising flour? Make your own by adding 2 1/2 teaspoons of baking powder to every 2 cups all-purpose flour. Sift together thoroughly before use to make sure the rising agent is evenly distributed.
Easy mixing
Let butter or margarine come to room temperature and soften for at least 30 minutes before use to make it easy to cream. Always use eggs at room temperature for baking, particularly in whisked mixtures. They will whisk to a larger volume when used at room temperature.
Preventing curdling
When adding eggs to a creamed mixture, always add them gradually at first and beat hard after each addition to prevent it from curdling. If cake batter does start to curdle, quickly beat in a tablespoon or two of flour, which should correct it.
How to tell when a cake is cooked
To check a sponge cake, press it lightly on top with your fingertips—it should feel springy to the touch and spring back without leaving an impression. Most cakes, particularly whisked sponges, will begin to shrink away from the side of the pan when they are cooked, so this is a good indication. To test a rich fruitcake, remove from the oven and place on the counter, then listen closely to the cake. If you can hear the cake mixture sizzling, it needs more cooking. If you can’t hear anything, it should be cooked. The toothpick test is also a useful check-insert a toothpick into the center of the cake,
then withdraw it quickly; if there is a residue of sticky mixture on the toothpick, then the cake needs more cooking. If it comes out clean, the cake is cooked.
Successful storage
Make sure that your cakes and baked goods are completely cooled before storing because any residual warmth may cause condensation that will result in mold developing on the cake.
Rich fruitcakes should store for months and will improve with keeping. Wrap closely in a double layer of wax paper, then overwrap with foil or a plastic bag. Store in a cool, dry place
with an even temperature.
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