These cakes are popular, as they’re a breeze to make, especially
when teaching kids how to cook. Follow our useful tips below,
then have a go at our one−bowl chocolatecake on page 108.Q
Sometimes, my one−bowl
cake is heavy and has a
coarse texture. Where
am I going wrong?The best results will come
from having the ingredients
at room temperature. But
usually people who use this
method are in a hurry and use cold
ingredients straight from the fridge.
This can cause the cold ingredients to
clash with slightly warmer ingredients
like the pantry staples, flour and sugar.
Often this results in the mixture
looking curdled, or worse, lumpy.
To get around this problem, warm the
beaters and the mixing bowl in a sink
of hot water. Soften the butter slightly
in the microwave, put the eggs in the
water in the sink and take the chill off
the milk in the microwave. Be careful
not to heat the milk or melt the butter.
ONE-BOWL
CAKES
FOUR STEPS FOR
ONE-BOWL CAKES
1 For best results, have all the
ingredients, especially the butter
and eggs, at room temperature.2 Always beat the ingredients
together on a low speed initially
to combine them well.3 Make sure you scrape down
the side of the bowl often,
to ensure ingredients are
well combined.4 Gradually increase the speed
tomedium, and beat until the
ingredients are smooth and
slightly paler in colour.Secrets From The Test Kitchen
10 AWW FOOD • ISSUE TWENTY FOUR