AVOID A SINKING CAKE

01 Use bicarb sparingly Be careful not to add to much bicarbonate of soda or cream of tartar as these raising agents will lead to overexpansion of the air bubbles in the mixture and a sunken cake. 02 Don’t overwhisk Whisking or beating ingredients for too long or leaving your bread dough to rise for too much time can also allow too much air into the mixture with a similar adverse affect. 03 Watch oven temperatures Read the instructions correctly as most recipes have temperatures for conventional and fan ovens. Getting the temperature right is paramount to getting a cake to rise. 04 Don’t open the oven This is a surefire way of sinking your cake. Whether it is the reducing the temperature or the knock of the oven door…

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Gadget (Digital) - 1 Issue, Issue 14

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