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Cake Making – Art, Science or Passion? Part 3

Updated on February 18, 2013

Hello lovely cake makers! I do hope you all tried the recipe, using some of the tips along the way. If you have baked this cake previously, but it was a bit of a flop, I hope some of the tips helped to make it better.

As I’ve said before, love and passion for baking are vitally important. You must enjoy the process of making cakes for them to work. When you find a good recipe for a cake use the tips and rules, then use them each and every time. Warm ingredients, good ingredients, and adding air into the mixture makes for an excellent cake every time. It’s a scientific process.

Rules to making a cake

Ok, so not all cakes are made with the classic style of mixing. In order to be able to cook cakes and understand the process you need to master that method first. By remembering those rules you have a solid base for making any kind of cake. You can find recipes anywhere, but they don’t always explain the principles of the important and fundamental rules to cake making.

So now if you have mastered that method or at least read and understand these principles you can move on to an easier method for cooking the ‘classic Victoria sponge’. You still need to follow the rules but you can make a good cake with an all in one recipe. The ingredients are the same as last week’s, the end result will be a lovely cake, but it won’t be so light, but just as tasty and actually denser which is better for decorating (as in icing with sugar paste) and will no doubt be eaten just as rapidly!

Classic Victoria Sponge

For this method, have all ingredients weighed and ready as the previous recipe. 200 grams of home-pride flour, 2 teaspoons of baking powder*, 200 grams of butter, 200 grams of caster sugar, 4 eggs, 2 tablespoons milk, 2 teaspoons of vanilla essence. Weigh all ingredients carefully then sift the flour and baking powder into a large bowl, add the rest of the ingredients mix with an electric mixer for a 2/3 minutes until creamy, separate the mix between to 20cms cake tins as before, (greased and lined) cook on 170c. *Using this method you do need the extra raising ingredient.

Follow the rules and of course enjoy!!! Make sure the ingredients are at room temperature, no cold eggs and milk! The cake will cook for about 25 minutes as before. Turn out onto a wire tray, cool and then sandwich together with fillings of your choice. Easy-peasy. Now you are wondering why I didn’t tell us this before, if it’s so easy. Well the reason is you need to understand the process of cooking cakes, why it works. That makes you are aware of why each ingredient is necessary, and why each process is essential. If you had tried the method above without any previous knowledge, then it probably would come out like lead, because: you may not have thought of using good quality flour and sieving it, making sure air is added into the mixture or warm eggs and milk? The basic principles are the things that make the difference to a disaster cake and a good cake.

Have a good week: love to cook and cook to love!


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