10 baking secrets only pastry chefs know
Fresh, dried or frozen fruit cake
Or how to avoid having all the fruit fall down to the bottom of your cake!
If you're making a cake using dried fruit, go for a batter that is thick and can thus hold the fruit in place (In this case, opt for the creaming method).
When using fresh fruit, add them on top of the batter right before the cake goes in the oven. That way they won't have time to sink down!
If you want to use frozen fruit, make sure to use them while they're still frozen. If you thaw them beforehand, your cake becomes liquid and soupy because of the water that comes out of the fruit as the cake bakes. So simply add them to the batter at the same time as the flour, while they're still frozen and you're good to go!
More steaming articles
10 foods you should NEVER store in the...
10 out-of-the-ordinary yogurt recipes...
9 simple ways to spend a lovely...
Chef Tips and Tricks
Try this clever trick to make the perfect zebra cake!
Ingredients
- 2 large water or soda bottles (empty)
- 2 cups flour
- 1 cup sugar
- 2 sticks butter
- 6 eggs
- 1 tbsp baking powder
- 1 cup heavy cream
- 4 tbsp cocoa powder
Method
- Preheat oven to 350°F.
- Ready 2 large plastic bottles, cleaned and dried.
- Add 1 cup of flour to each bottle.
- Add 1/2 cup of sugar to each.
- Melt butter, then add equal halves to each bottle.
- Add 6 eggs, 3 in each.
- Add 1/2 tbsp of baking powder to each.
- Add 1/2 cup of heavy cream to each.
- Shake the bottles thoroughly until the contents are well mixed.
- In one of the bottles only, add the cocoa powder.
- Beginning with the cocoa powder mixture, add a dolop of batter to the center of a circular
- baking tin. Do the same with the other mixture, placing the dolop directly in the center of the previous one.
- Continue with alternating additions of each mixture until all batter is used and the tin is full.
- Place in the oven and bake for 30 minutes.
- Serve and enjoy!