If you are new to baking or have been trying to perfect it for a while now, you know how difficult the process can be. There are all kinds of measurements, ingredients, techniques, and so much more to follow. And one step wrong, your dish might not come out the way you want it to be. This often happens when you are making a cake and are new to the process. Sometimes the density of the cake is so much that it almost feels like a brownie. Other times, your cake would get stuck in the mould or get burnt. While these things are perfected over time, how about we help you ease this process?! Today, we bring you some tips and tricks with which you can master how to make soft and spongy cakes with your everyday ingredients! Check out these tips below:
Here Are 5 Tips To Make Soft And Spongy Cakes
1. Check the temperature
The temperature of each component plays a vital part in making the cake spongy. The butter should be warm, while the flour and eggs should be at room temperature. When you mix the ingredients together, fold them in softly.
2. Sift properly
Sifting adds air to the mixture, making it lighter. If you want your cake to be spongy and fluffy, sift the flour and baking soda before adding them to the mixture. Particular cakes also make use of a special cake flour rather than the all-purpose flour. The cake flour helps to keep the cake soft.
3. Preheat the oven
Preheat the oven to 180 degrees Celsius at all times. Butter your mould, sprinkle it with flour, and keep it lined with butter paper. It is necessary to have things ready before time. This is because if you leave the cake mixture in the middle, it might lose air, and the density of the cake will increase.
4. Mix the eggs
Incorporating eggs into the butter-sugar mixture captures even more air, but make sure not to overbeat the eggs. Over beating can result in a thick consistency. First, add roughly a third of the eggs to the butter-sugar mixture and beat with an electric mixer. Repeat the process until all of the eggs have been beaten.
5. Use Buttermilk
The cake becomes milder when the buttermilk separates gluten in the flour due to its high acidity content. If you're baking using buttermilk, you can also add a pinch of baking soda.
So, next time you are baking a cake, keep these tips in mind and make the perfect spongy cake!