We all have sweet memories of spending afternoons waiting for our mothers and grandparents to bake delicious chocolate cakes, carrots, cornmeal and a plethora of other flavors.
There was (and isn't!) Anything better than a tall, soft, cuddly cake with well-aerated dough, right?
The problem is that it is not always that our cakes have these characteristics, generating that disappointment and feeling of waste of ingredients.
If you are new to the culinary arts or just can't hit the cake, you may need to make a small adjustment to the dough preparation process.
So make a note of these four super simple tips to apply the next time you make a cake, because the reason your dough is not fluffy can be easy to solve. Good luck!
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1. Use ingredients at room temperature
In a hurry to make the cake, do we take the ingredients out of the fridge and just throw the iced eggs and butter into the dough? will bake anyway, won't you?
So your cake will actually bake anyway, but using very cold ingredients will keep it from cuddling. To get that light and aerated dough, the first tip is always to separate the ingredients in advance and let them reach room temperature before you start preparing.
Of course, if the recipe calls for 1 cup of cold water or half a cup of boiling water, you should follow these instructions.
2. The sieve is important
It may sound silly, but sifting through dry ingredients such as flour, sugar and yeast helps make the cake batter softer. This is because by sieving we eliminate the moisture that accumulates between the grains and makes their mass heavy.
In addition, sifting allows you to remove any impurities from ingredients such as baking soda crystals and sugar lumps, making your dough more homogeneous.
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3. Beat the egg whites
It's not every recipe that accepts this trick, but on some cakes you can try adding egg yolks and egg whites separately instead of putting the whole egg in the batter.
While the yolks will be added normally, the egg whites should be beaten in snow before being incorporated into the dough (always gently). Doing so will give you a lighter, more aerated dough, making your cake more cuddly.
4. Curiosity killed the cat and withered the cake
We know you are eager to find out if your cake is growing, but opening the oven before 30 minutes invites culinary disaster and you will end up with a withered cake.
After this time, observe if the surface of the dough is golden and the edges are loosening from the shape. Then make the stick test: if it comes out clean, your cake is baked.
Remember that it is normal for recipes to go wrong the first few times we execute them. Make sure you choose a recipe that works, like family recipes or have positive comments on the internet, and don't give up on the first soled cake.
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