Do you want to prepare a soft and light cake? Here are 7 tips to follow to ensure a perfect result
How many times have you churned out a beautiful cake and after a few seconds you can see it deflating instantly? You know, pastry is also chemistry issue and sometimes it takes very little to make mistakes. To make a cake really soft, light and high, we must follow very precise rules.
Here are some tips directly from our pastry chef at La Scuola de La Cucina Italiana, Emanuele Frigerio. You can apply these measures to any cake and thus ensure a very soft cake.
How to make a cake soft
1. Rule number one: la temperature of the ingredients. Eggs and butter should not be used directly cold from the fridge, but must first reach the room temperature. If you forgot to take them out in time, warm them up eggs dipping them in hot water for a while and softening slightly butter in the microwave or in a bain-marie.
2. It is fundamental whisk the eggs very well, for at least 10 minutes. To obtain a better result, you can heat them slightly in a bain-marie, bringing them to the maximum temperature of 50 °.
3. You can use a small part of flour instead of flour, but a maximum of one third of the total weight of the flour.
4. Always remember to sift to perfection all the dry ingredients, such as flour, cocoa and icing sugar, to ensure a homogeneous mixture.
5. When the time comes to join the eggs and the flour, you have to be very careful do not disassemble the mass incorporating the flour. It is therefore important work it little, so as not to deflate it from the air that has been incorporated.
6. Add a bit of yeast or a pinch of bicarbonate to help the cake rise.
7. The cake baking it is another very important aspect to take into consideration to obtain a perfect result: the oven must be static and set to a low temperature. What should you absolutely not do? Never open the oven. No temperature changes, not even at the end of cooking: let it cool naturally.
How to stuff a soft cake?
The softer cakes are also the most difficult to fill, as they tend to compact when cut. Cakes like the chiffon cake or the cake paradise, so they are perfect for eating alone. Rather than stuffing them, the pastry chef advises you to accompany them for example with a ice cream, one english cream with rum or one melba sauce with raspberries.
Do you want to become a pastry expert? Consult here the calendar of our cooking classes at La Scuola de La Cucina Italiana.
Text by Alessandro Pirollo
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