By 
Baking Tip of the Day
Everyone loves a light, fluffy cake over a heavy, dense piece of dessert.
Most recipes instruct the baker to cream the butter and sugar together before adding other ingredients. However, performing this action is necessary as it adds a lot of air to the batter, which lightens the final product.
Folding the ingredients together instead of stirring them is another method to keep cakes light.
Always turn on the oven first. That way, the oven will be preheated to the proper temperature so the cake pans can be put in the oven immediately after being filled. Leaving the filled cake pans to sit while the oven heats deflates the batter which will create a heavier cake.
One secret of experienced bakers is to always separate the egg whites and yolks. Then, beat the egg whites thoroughly before adding to the batter. Any cake will rise higher and be lighter when this is done.
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Author Marilyn Pokorney
Copyright Marilyn Pokorney 2021
