How delicious your cake taste & how well they came out depends on the quality of the ingredients & how you handle them...
Eggs are most essential to the art of baking. They are part of the liquid content of the cake, & their protein coagulates so that they bind the ingredients together as they give structure to the cake. They helps cakes rise as well as contribute to colour, nutrition & of course flavour.
Egg yolks are natural emulsifiers so they help to produce smooth batters, which in turn help in the leavening & texture of the finished cake.
The right temperature of eggs before baking should be warmer. Warm eggs behave more efficiently.egg whites whip up to a greater volume & egg yolks emulsify more readily. Remove the eggs from the refrigerator about 20 minutes before you are ready to assemble the batter, but if you forget then set the whole eggs in their shells, in a bowl of warm water & they will b ready to use within minutes.
Beat the egg whites in a non reactive metal bowl made of stainless steel or copper, but not of aluminium, which reacts with eggs, nor of plastic, which does not provide enough friction to whip of the eggs. Glass & porcelain are fine but are breakable.
Preparing the oven:
The oven must be preheated for 20 mins. Before you begin to bake. If you set your batter in a cold oven the results will be dismal. Before you preheat the oven , make sure the racks are set in the right position & as close to the centre of the oven as possible. If you are baking a tall tube cake, set the rack in the lower third of the oven so the mass of the cake, as it rises, is centred.
Set the baking pans in oven at least 2 inches away from the sides & back of the oven, leaving space between them, so the hot air circulates evenly around the pans.
Preparing the pan:
To grease a pan means to rub the inside surfaces lightly with a hard fat such as solid vegetable shortening or softened butter & rub it on the pan with fingers or with a paper towel or pastry brush. Other materials used to grease the pan are non-stick vegetables sprays pumped out of an aerosol can.
Then use all purpose flour for dusting pans, rather than cake flour, which tends to clump. Scatter a small handful of flour in the pan, then turn & rotate the pan continuously so that all the interior surfaces are coated. Then very important step turn the pan upside down & rap it firmly, several times, over the kitchen sink or a garbage pail to get rid of the excess flour. if u don’t get rid of excess flour the outside surface of the finished cake might be lightly coated with lumps of baked- on flour & grease.
Whichever method you choose for greasing your pans, make sure you get in to the corners of rectangular & square pans, where batter tends to stick.
Even after greasing & flouring the pan, you should line the bottom with parchment or waxed paper. You can always run a knife around the cake if it sticks to the sides of the pan, but there is not much you can do when it sticks to the bottom. You will never hav a problem if you line the bottom of the pan with paper. To check set the paper circle in the pan & if the paper is too big cut it down to fit your pan exactly. If you don’t , part of the paper will run up the sides of the cake & tear the cake as u pull off the paper circle. If u don’t have pre-cut circles, or if you have to cut the paper to fit a rectangular, square, or other pan, set the pan on the paper & trace the outline of the pan on the paper with a pencil. Cut the paper inside the pencil tracings to cut out the pencil markings which could rub off on your cake.