The Tips for Made Soft and Fluffy Cake

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Is  there any of us who don't like cakes? I think 9 out of 10 people will definitely like this one sweet dish. But why do some people don't like it, maybe because they are on a diet, or maybe because the cake is too sweet so it makes the cake taste nauseated.

There is another thing that makes this cake dish not perfect, namely the poor texture of the cake, not soft but even edible fiber. Cake cases like this are usually found in homemade cakes at home. Then how do we make our homemade cakes at home soft and not tough? Here are the tips, guaranteed your cake is like the most delicious cake shop in your city! 

1. Pay attention to the method of making cake

 Here are 3 methods that you can only use :

A. Sugar Batter Method/ Creaming Method

 Is a method of making cake by beating fat with sugar first. This method is commonly used to make cakes with a composition of fat and sugar that is more than the amount of flour used. For example in Lapis Legit and English Fruit Cake. For maximum results, whisking sugar with fat (can be margarine or butter) is done until the sugar is completely dissolved and the dough rises.

 B. Flour Batter Method

 The flour batter method allows people to make good quality cakes from cheap/economical recipes. This method is also able to reduce the risk of the dough breaking, because from the beginning some of the flour has been mixed with fat. As a texture enhancer, you can add baking powder to the recipe. The first step is to mix some of the flour and fat (margarine or butter) with a mixer until smooth. This aims to soften the gluten, so the resulting cake has a smoother texture. Eggs and sugar are mixed in another bowl. After expanding, the beaten eggs are mixed with the remaining flour. Then the two mixtures are mixed gradually.

 C. All in/ Blending Method

 As the name suggests, the all in method is the easiest and fastest way to make cakes. All ingredients such as fat, sugar, flour, and eggs are combined in one bowl, then mixed until everything is well mixed and soft. Because the stirring time is not too long, Baking Lovers need a developer to maximize the volume of the cake, such as baking powder or baking soda

 2. Wrong Material Selection and Processing

 Did you know that the quality of the cake ingredients greatly affects the results of the cakes that we will make!. Maybe if we are going to make clothes, we don't need to think too much about expensive fabrics or cheap fabrics, because the results will be the same, it all depends on the budget!.

For example, in choosing flour, the results will be different, cake with cheap flour and cake with expensive flour, the texture will be very different, even though the recipe is the same! Maybe not many of you are aware of it, even though you feel it too. An example of a good flour but not too expensive is flour from the Bogasari company.

In addition to flour, there is a cake ingredient that has a big influence on the texture of the cake, namely butter. Butter function in the dough is to improve the texture of the cake, and also add a savory taste. Butter that is a bit expensive can help the texture of the cake from cheap flour dough! Examples of cheap butter brands are Simas, Amanda, and bulk butter, examples of expensive butter are Wijsman, Blueband, etc. Which one do you want to try?

 It is common knowledge, that the expensive ones are good!

 The processing of the material also needs to be considered, here are the tips!: 

1. If the flour is lumpy, filter the flour, so as not to make a bad texture on the cake

 2. Avoid the use of liquid flavoring, flavoring paste is recommended. The liquid nature will make the dough that has been developed in the mixer go down, then stiff.

 3. Mix the sugar and eggs, so that they do not fall when inverted, do not overmix, at every dough making, in any baking method.

 4. Do not use too much SP or other food additives,  because it can  made the dough taste bitter.

 5. Mixing melted butter (except in the All in method), must be done last, after flour and other ingredients, by stirring back and forth.

 6. Avoid using flashy colors or flavorings, so that the cake looks elegant and doesn't look like cheap cakes on the market.

 7. Materials with low quality can be mixed with high quality, for cake results that save more on budget.

8. Do not use low protein flour to make cakes, use medium protein flour, for example: Segitiga Biru

 9. Line the baking sheet with parchment paper so that it is not difficult to remove the cake from the pan.

 10. When the dough is finished in the oven, while the pan is still hot, don't rush to remove it, wait for it to cool down so the cake doesn't crumble.

If u have any other tips drop your tips in my coment section.

 3. Pay attention to the dosage of ingredients

 After paying attention to the quality and processing of good and correct ingredients, then pay attention to the amount of our cake dough dosage! The wrong amount of ingredients can make a poor quality cake, even though the ingredients we use are of good quality materials!

 Here's an example of the problem If the dough that we make is too much flour, the cake will be hard, lumpy, also unable to expand! So not good to eat.

 However, if there are too many eggs and sugar and there is not enough flour, the dough will only expand when in the oven, then it will return to normal when the cake is cold, it will also be super sweet! Then what if there is too much butter?, The fatty and oily nature of butter will make the cake feel wet with oil, the taste will also be a bit savory, and it will definitely make you feel nauseous if you eat it!.

The things above we really need to pay attention to, here are examples of cake recipes and how to make them! Then guess the method is !

Sponge Cake

 Materials

• 5 egg whites

• 4 egg yolks 

• 80 g wheat flour

• 100 g sugar 

• 20 g melted butter 

• 2 tbsp liquid milk 

• 1/3 tsp salt 1 tsp vanilla paste How to make 

Step 1 

Prepare a small bowl

 Step 2 

Then mix the melted butter, liquid milk, salt, and vanilla paste. If you have set it aside first 

 Step 3 

Prepare a bowl large enough. Then add the egg white 

Step 4 

Beat egg whites. If the egg whites start to foam, add the sugar little by little 

Step 5 

Then beat until the egg whites are stiff Make a super soft and fail-proof basic sponge cake

Step 6 

Then add the egg yolks, mix well

 Step 7 

When it is well mixed, add the flour and mix again until smooth

 Step 8

 Put a little egg mixture into the oil mixture etc to make it easier to mix the ingredients

 Step 9 

If it is mixed, return the mixture to the egg mixture, stir until smooth 

Step 10 

Then put the dough into the pan and bake at 160 degrees Celsius for 40-45 minutes Step 11 So, a super soft and delicious sponge cake.

Happy trying, hope it can be helpfull for you ! 

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