How to Prepare Cake Tins for Baking

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cake-tinSometimes baking cakes can be vary hard task. We'd like to give you some advice. Read about preparation cake tins for baking such cakes: Fruit Cakes, Sandwich Cakes, Sponges, Swiss Rolls. Also you'll find information about measuring, preparation of fruit and other ingredients, folding-in, testing a cake, cooling and storage.


Fruit Cakes:
Lightly grease the inside of the tin. First cut out a base of greaseproof paper for the bottom and then a strip for the sides about 5cm (two inches) higher than the depth with a 2.5cm (1 inch) overlap, making a fold, 2.5cm (1 inch) deep along length of strip. Cut with scissors at an angle, along the 2.5cm (1 inch) margin. Line the sides of the tin with the strip and with the cut margin lying flat all round the bottom. Line the bottom with the cut base, then grease the inside of the paper.

Rich Fruit Cakes that need long, slow baking:-there is a danger that the outside will become hard and dry during baking. To guard against this, tie two strips of brown paper or newspaper around the outside of the tin and stand it on several thicknesses of paper on a baking sheet.

Victoria Sandwich Cakes, Sponges and Swiss Rolls: These cakes are light and fragile, particularly when hot Greasing and paper lining the tins helps to prevent sticking and breaking when turning out.

Sandwich Cake tins: Lightly grease the inside of the tin. Line bottom with a single, fitting round of greaseproof paper, then grease the inside of the paper.

Sponge and Genoese sponge tins: Prepare as for sandwich tins. Sprinkle well with flour, shake to distribute evenly and shake out any surplus. This gives the sponge a crisp outer edge and prevents sticking.

Swiss Roll tins: Lightly grease the inside of the tin. Line with a single sheet of greaseproof paper to come about 1 cm (1/2 inch) above the sides of the tin, then grease the inside of the paper. This helps to keep the inside surface moist and pliable after baking and so prevents cracking when rolling up.

Measuring: Some of these recipes give spoon equivalents for measuring. As household spoons vary so much in size, this is not a very accurate way of measuring, unless standard measuring spoons are used. These can be obtained from most large hardware stores. All spoon measures are level, unless otherwise stated.

Preparation of fruit: Dried fruit should be washed, then thoroughly dried before use. Rub dry in a cloth, remove any stems, and leave in a warm place until completely dry. It is best to clean the fruit when bought, so that it is ready to use, but it must be quite dry before storing. With very rich fruit cakes the fruit can be soaked overnight with the lemon, treacle and brandy etc. before using. Nowadays most dried fruits are sold ready cleaned.

Eggs: The eggs should be broken into a cup, one at a time to make sure they are fresh. For a rubbed-in mixture, beat the eggs and milk together and add to the dry ingredients. For a creamed mixture add one egg at a time and beat in thoroughly until the mixture become light and fluffy.

Flour: For all types of cake, biscuit, etc., a soft flour with a protein content of only 7-10% is recommended, to give a short, fine texture and medium rise. The stronger flours used for bread making give a very high rise and a rather coarse texture which would not be suitable.

Folding-in: To fold-in flour or other ingredients means to add them so that the air in the mixture is not lost The flour should be sieved first and then very gently folded into the creamed mixture by cutting through the mixture, turning or folding over the added ingredients with a metal spoon until thoroughly mixed.

Testing a Cake: The best way of testing a cake to see if it is cooked is to press lightly with the fingers at the centre of the top while it is still in the oven. If the surface is firm, the cake is cooked, if it is soft, longer baking is needed. Another method for a large, deep cake is to push a clean, warmed metal skewer into the middle of the cake. If it comes out clean, with no uncooked mixture clinging to it, the cake is ready.

Cooling: All cakes after baking should be removed from the tin and cooled on a wire tray. Victoria Sandwiches and small cakes should be turned out straight away, but larger richer cakes should be left in the tin for several minutes before turning out and removing paper. To turn out, hold tin with oven cloth and turn cake into a folded tea towel. Strip off paper and carefully turn cake upright on a wire tray to cool.

Storage: All cakes must be quite cold before storing, otherwise mould will develop. Cakes keep best in a clean, airtight tin. A sponge should be eaten within two days, a Victoria Sandwich Cake will keep up to a week, but a Rich Fruit Cake will keep for months in a tin made completely airtight. Alternatively, cakes can be wrapped in double greaseproof paper, then in a sheet of foil, a polythene bag or an airtight polythene box, and stored in a cool dry place.

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