Avoid buying poor quality or inappropriate ingredients
Acquiring fresh ingredients and in good condition is a basic requirement in any recipe, and especially if you want to learn how to make the cake there is even, that is, as flat as possible. In this sense, it also takes into account that if you replace a food inadequately, you can affect the preparation and, therefore, it is possible that you have the sponge cake in the center or, on the contrary, with the lowest edges. Thinking about this, we share the following tips:- Prefer eggs size M. Generally, in standard recipes there are not very small or too large eggs (l). Each M egg is equivalent to 50 g of this product.
– Do not use expired or poorly stored flour. Never keep this food in the fridge or a humid place, as it deteriorates early. If you use flour like that, the cake will be caked and with a disagreement (will know moisture). Nor use this expired ingredient because it loses its essential qualities.
– Use low gluten flour. The best for this type of recipe have a gluten percentage (preferably always below 8 percent). Among this type of flour are: flour all use and lifting flour (also known as cake or pastry flour).
– Use baking powder, not bakery yeast. Although baking powder is also known as yeast, you do not confuse, both ingredients are very different things. Baking powder incorporates air into the mixture, while fermenting yeast. Both serve to sponge, but in different types of mass and are activated differently. Of course, it is also important to say that in some countries the baking powder is marketed with the name of chemical yeast, but in these cases it is always specified that it is special for pastry to differentiate it from bakery yeast.
– Do not use expired baking powder. Once the time of this product has passed, it loses its qualities. That is, the cake will rise little or nothing.
– Avoid very heavy fat or low quality butter. Bad butter contains too many liquids, which unbalance the proportions of the preparation. On the other hand, very heavy fats can sink the cake, so it would not be even.
Cut the upper sponge cake
During the learning process to get a flat and even sponge cake, it is very possible that you prepare biscuits with the highest or cracked center, that is, biscuits that do not meet your expectations to make a good decorated cake. For these cases, there is an infallible and very simple trick: cut that upper part that you do not like to leave it flat. That easy! The extracted part can be used to make tiramisu in vessels or cakepops, for example. To cut the top of the cake we recommend leaving it in the fridge for at least one hour, in this way the crumb will be a little more compact and you will make sure you do not break it when cutting. Then, use a bread knife, which is usually quite long and you can make a straight cut.
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