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There are 5 important steps to be taken care of:
Batter
(dough) for sponge:
-
Preferably
do not use sugar in sponge cakes if at all you use it then see
to it that there are no granules left.
-
Always
sweeten the sponge by moistening it with sugar water.
-
Also
add the ingredients in proper quantity.
-
Any
ingredients used for cake must be at room temperature.
-
Only
use Aluminum Baking Tin.
-
Aluminum
maintains uniform temperature.
-
Always
beat the batter in one direction.
-
If
you use self-raising flour instead of maida, then make half the
quantity of soda & baking powder.
-
Whenever
you use maida for cake, sieve it before use so as to make your
cake soft & fluffy.
-
For
fresh fruit cakes, always marinate the fruits before use or use
canned fruits.
-
In
bakeries, improvers are used to soften the cakes but improvers
may not be good for health & also are not easily available.
Dusting
& Greasing the vessel:
-
See
that you grease the vessel properly.
-
Even
the sides are not left out.
-
When
you dust the vessel do not use hands, just sprinkle the flour on
greased areas.
-
You
can grease the vessel with salted butter or white butter or with
margarine.
-
-
For
dusting you can use self-raising flour or maida flour.
Baking:
-
While
baking the sponge, take care it doesn’t burn.
-
Also
see that the vessel is kept properly.
-
Use
aluminum vessel only.
-
Testing
whether baked or not is important.
-
For
testing sponge, do not open the full lid of cooker.
-
Do
not test it by poking knife.
Moistening:
-
Moistening
cake is very important as it saves it from hardening.
-
Moist
it properly with sugar water (1-cup water & 2-tspn. Sugar).
-
It
also makes it tastier.
Icing:
-
-
See
that sugar, colour & essence are properly mixed and are also
in proper quantity.
-
Use
icing sugar only for icings.
-
Before
buying margarine see that it is not salty.
-
Beat
margarine properly till it is softened.
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