A frosted cake fit for Christmas dinner. (File/Mathew Mead/AP)
As festive season begins, many bakery shops entice you with numerous sweet options. But a home-made pound cake remains favourite of many. Enjoy your own by getting the procedure right.
Nidhi Wadhwa, owner and chef, Zura - a bar bistro bakery, says all ingredients of baking like eggs, baking powder should be kept at room temperature to get best results.
She also says that while making pound cakes, where all four ingredients flour, sugar, eggs, butter are one pound each, add 1/4th cup of milk or oil in the end to keep the cake more moist.
Measuring the baking ingredients is also important.
"The success of baking lies in measuring the baking ingredients as it’s the most critical part. Baking is science, which involves mixing of flour, sugar, fat and liquids like milk in the right balance to get the edible product,” Wadhwa told IANS.
She also says every ingredient plays an important role in baking a cake. For instance, extra baking soda or baking powder can spoil your cookies and cakes. Similarly, too much flour can make the muffins dry and tasteless and too much milk or sugar will make the cake flat.
To maintain the cake’s shape and to prevent from overflowing, ensure to fill the container by only 3/4th of the cake batter.