Getting consistency through your bakes is one of the trickiest eggs to crack. Who better than 2014 Great British Bake Off winner Nancy Birtwhistle to teach us how to achieve the perfect bake across all our batches.
Nancy’s top tips:
- Weigh mixture between cake tins or when making mini cakes or cupcakes use an ice cream scoop to help.
- A gentle tap of your tins on the worktop before putting them in the oven will burst any large air bubbles that may affect the appearance of your finished cake.
- Don’t overbake – take your cakes from the oven when they have a pale goldencolourand are springy to the touch. Not dark and hard or your cake will be dry.
- I always use soft margarine in cakes. It creams well, resists curdling and therefore no additional raising agent, other than that in the flour, is needed.
- For a light, even cake batter, always make sure your eggs are at room temperature – don’t use eggs straight from the fridge.
Try Nancy’s Jaffa Orange Cakes here…
For more of Nancy’s bakes visit; www.nancybirtwhistle.co.uk