When I get the chance (which is not very often sadly) I like to do a little bit of baking. I usually keep it pretty simple. I have a small repertoire of tried and tested favourites that I come back to over an over – chocolate brownies, Victoria Sponge, sultana scones, cupcakes – that sort of thing.
I have a bit of a battle with my oven when baking large cakes. Quite often I’ll find that the top of the cake cooks before the middle does, and it seems to take a loooong time for things to cook all the way through, meaning that I have to put foil over the cake to stop the top burning before the middle is cooked!
This weekend, as we had S’s parents visiting us on Sunday I thought I’d break out the hand whisk and have a go at a lemon drizzle cake. Happily, it came out pretty near perfect! No idea what I did right this time really – I used the same recipe as last time, but the cake seemed to cook much more quickly and evenly. Possibly I had the oven shelf higher up, though you’d think that would make it cook more quickly on the outside only. It might also have been that I used a slightly bigger tin – but then I only have 2 rectangular cake tins, and I think they’re pretty much the same size. The only thing I know for sure that I did differently this time is to use self raising flour instead of plain flour and baking powder.
Well, whatever it was it worked. So my small notes to myself for next time I bake this are:
- Use self-raising flour
- Place cake on top shelf of oven
- Bake for 45 minutes then use kitchen foil to cover the top of the cake
- Bake for a further 15 minutes until done
I don’t know if this will be any use to anyone else, but I hope it might be – if nothing else hopefully next time I try this cake I’ll remember to look back at this post. Putting foil over the top of the cake to stop it burning has to be my biggest baking tip – do you have any baking tips or tricks that always work for you?
p.s. the recipe I used is from this book – British Baking by Oliver Peyton