Unlock the secrets to fluffy Indian cakes with 7 expert baking tips! Dive in to bake perfect cakes every time. 🍰✨
Namaste, cake lovers! Are you tired of cakes that turn out dense and flat, instead of light
and airy? Baking a truly fluffy cake, especially with Indian flavours, can feel like cracking a tough nut. But don't worry, we've got you covered!
We're unveiling seven simple yet powerful baking techniques to help you achieve cake perfection, right in your very own kitchen. Get ready to impress your family and friends with cakes that are as delightful to eat as they are beautiful to look at.
These tips are tailored for baking in India, keeping in mind the climate and commonly available ingredients. Let's get baking!
Choose finely milled low-protein flour for fluffy cakes; sift & measure accurately
One of the most important secrets to a fluffy cake is using the right kind of flour. Maida, or all-purpose flour, is commonly used in India for cakes, but it is important to avoid overmixing it. Choose flour that is finely milled and has a low protein content. This will help create a tender crumb.
Remember to always sift your flour before using it. Sifting removes any lumps and aerates the flour which adds volume and prevents the cake from becoming dense. Once you have sifted your flour, measure it carefully.
Use a kitchen scale for the most accurate measurement, or spoon the flour lightly into a measuring cup and level it off with a knife. Avoid scooping directly from the bag, as this can pack the flour down and lead to using too much.
Accurate measurement of ingredients is very important in baking, especially with flour.
Proper egg prep for fluffy cakes; room temp eggs, whisk well for airy texture
Another crucial aspect of baking fluffy cakes is proper egg preparation. Eggs play a vital role in leavening and adding moisture. It is best to use eggs that are at room temperature. Room temperature eggs are easier to whisk and incorporate air, that is essential for a light and airy texture.
The traditional method is to whisk eggs and sugar together until the mixture becomes pale and ribbon like. You can also use, of course, an electric beater, which makes the process faster and easier. Beating the eggs introduces air into the batter, which contributes to the cake's rise.
In many Indian homes, baking happens without oven, using a pressure cooker like device at low flames. In such scenarios, it is important, if possible, to have eggs that are whisked to a more airy state. It is important to remember gentle folding here and after.
Cream butter and sugar for light, airy cake; avoid melting butter
The creaming method, where butter and sugar are creamed together, is a fundamental technique for creating a light and airy cake. Start by using butter that is softened, but not melted. The butter should be soft enough to press with your finger, but still hold its shape.
Cream the butter and sugar together until the mixture is pale, fluffy, and almost doubled in volume. Add butter to the sugar gradually while creaming to ensure everything is well combined. This process incorporates air into the batter, which creates a tender crumb.
This step can also be done using an electric blender or whisk. Try to not melt the butter, though. If it’s already, melted, put it in the fridge to ensure it’s at room temperature later. Always use high-quality butter for the best flavour and texture.
Preheat oven properly for successful cake baking
While the batter is important, the temperature of the oven is just as crucial to the result. Preheat your oven properly before putting the cake batter inside. An underheated oven can cause the cake to sink, while an overheated oven can lead to a dry, cracked top.
Use an oven thermometer to ensure accurate temperature reading since ovens can vary in temperature. Place the cake in the center of the oven and avoid opening the door frequently during baking, as this can cause the temperature to fluctuate.
Monitor the cake's color and texture towards the end of the baking time. If the top starts to brown too quickly, cover it loosely with foil. The baking time will depend on the size and type of the baking pan, though.
Gentle folding maintains air in batter, avoid overmixing for a tender cake
Folding is a gentle mixing technique crucial for maintaining the air incorporated into the batter. When adding dry ingredients to wet ingredients, do not overmix. Overmixing develops the gluten in the flour, resulting in a tough cake.
Gently fold the dry ingredients into the wet ingredients using a spatula or wooden spoon. Use a light hand and avoid stirring vigorously. Mix until just combined, with a few streaks of flour remaining. These streaks will disappear during baking.
Overmixing is one of the most common mistakes in cakes. Therefore, learn to be gentle. Remember: fold, don’t stir. Always start with the wet ingredients already combined so you’re already going in prepared.
Indian flavors elevate cakes with spices, mango, coconut, rosewater
Let's talk about Indian flavours. Adding spices like cardamom, cinnamon, and saffron brings an element of depth and warmth which are very nice. You can also incorporate ingredients like mango puree, coconut milk, or rosewater for unique and flavourful cakes.
When using spices, start with a small amount and adjust to your taste. Remember, a little goes a long way, especially with strong spices like cardamom. For mango puree based recipes, use ripe and sweet mangoes for the best result. Make sure to strain it before adding to the batter.
Coconut milk adds moisture and a subtle coconut flavour, complementing the spices beautifully. Rosewater adds a delicate floral aroma and flavour.
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