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The Secret Of Fluffy Cake Revealed

the Secret of fluffy cake

what is the Secret of fluffy cake?

The Secret of fluffy cake Making a cake is not a difficult process, but complications can arise whether you are using a premixed product or baking the cake from scratch. By altering the ingredients, however, you can eliminate a number of potential pitfalls that lead to a cake being dry and crumbly when it comes out of the oven.

In some cases, making substitutions or adding one additional element is all you need to make an extremely moist and fluffy cake. Please note that it is possible for a cake to by fluffy and not moist. It is thus beneficial for you to know exactly what you want to achieve in order for the rules below to guide you :

Some types of cakes like red velvet and carrot cakes are naturally moist, and in fact cakes with high liquid proportions always turn out moist. Sponge cakes are naturally fluffy, while vanilla cakes are usually not as moist and fluffy. Knowing what to expect from a particular type of cake and having good knowledge of the characteristics of various types of cakes is an asset that will help you decide on the type of cake that will fit your objective.

If you are using the creaming method of mixing the butter and sugar first, be sure to add as much air into the mixture as possible. When air is trapped in your batter it will help make your cake light and fluffy, however, do not overdo it.

Over-mixing after the flour has been added will make the cake dense and hard. Always use the technique of adding flour and egg mixture in alternating additions (flour, egg mixture, flour, egg mixture, flour). This will guarantee that you do not over mix the batter.

Separate the white from the yolk of one egg included in the recipe. Discard the white and add only the yolk to the batter. This step is necessary for only one egg, regardless of how many are used in the recipe.

Egg whites are drying agents and too many will reduce the moisture content of the batter. To achieve extra fluffy cake, especially when making vanilla cakes, separate the egg whites from the egg yolk, make the batter with the egg yolks, beat the egg whites separately and fold it into the batter in the end.

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A secret to a fluffy cake is to avoid over baking

Try dividing your batter into 2 baking pans and baking them in those separate pans instead of baking all the batter in one deep baking pan. The more quantity of batter poured in a pan, the longer you will need to bake the cake, and the more chances the cake will dry out during baking.

be attentive while your cake is in the oven. Over baking a cake is sure to make it dry. Always bring out your cake from the oven as soon as your cake is baked. This is ascertained as soon as a tester inserted in the middle comes out clean. Always note the recommended baking time for the recipe you are using and start checking few minutes earlier.

If your cake is taking too long to bake, cover the top of the cake with parchment paper. This will not only prevent the cake from browning too much but will also prevent it from drying out.

Which ingredient makes cake soft?

One of the key ingredients used in baked goods is a leavening agent. A leavening agent is used to increase the volume and lighten the texture of the baked goods. When a leavening agent like yeast is used, fermentation flavours are in the end product, which is fine for breads but undesirable in cakes. Because of this, chemical leavening in baking powder or baking soda is used in cakes. 

Baking powder is a dry ingredient mixture of tartaric acid and baking soda. When mixed with water, the sodium hydrogen carbonate reacts with the tartaric acid and forms carbon dioxide gas as a result of this acid-base reaction. The carbon dioxide gas thus released is trapped in the wet dough and slowly bubbles out, making the cake soft and spongy. The tartaric acid reacts with sodium carbonate formed and neutralises it. This eliminates the possibility of a bitter taste. Baking powder is not a magic powder, though. Using baking powder alone does not guarantee a soft and fluffy cake.

Sometimes, bakers use baking soda as the leavening agent. This is not the preferred agent. The reason is that baking soda may leave an aftertaste that ruins the flavour for the consumer. Baking soda is an important ingredient in brownies and red velvet cakes. However, they may cause your cake to fall in the middle if not used correctly. 

Storing and Frosting your cake

Make sure your cakes are completely cool before storing them in a fridge. Seal them properly with foil before putting them in the fridge. When cakes are exposed over time, they gradually dry out. Sealing helps to keep moisture inside the cake.

Adding syrup (e.g., sugar syrup) is a great way of adding

Secret of a fluffy cake notes :

I keep in mind, the following points, while baking a cake to ensure that I end up with a fluffy cake:

Never over work your cake batter. It activates the gluten in the flour and makes the cake tough.

Follow the recipe to the End. All the measurements must be precise.

Baking ingredients should be at room temperature.

Since most cakes start with beating together of butter and sugar, make sure that you beat them really well until the sugar has dissolved and the mixture is light and fluffy, like a face cream and doesn’t feel grainy.

Replace your baking powder/baking soda every 3 months.

Use cake flour preferably for baking and not the plain white flour. The former has lesser protein content. Sieve the flour and then use.

Now, the Secret of fluffy cake is revealed.

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