A cake is a beautiful thing.
Whether you’re eating a traditional British sponge cake, a fluffy Japanese jiggle cake or anything in between, a slice of cake and a cup of tea is glorious!
One of the most common issues people have when baking at home though is there’s tends to fall a bit flat. The cake is dense, disappointment sets in and questions are raised. (Like what I did there 😉 )
But worry no more as today I’ll be telling you the secret to the perfect rise!
And It All Starts And Ends With…
You need to aerate your mixture as much as possible and there’s one area that we tend to forget about.
- We sieve the flour, baking powder and cocoa powder
- We mix the eggs
- We fold everything together gently
But many do not cream together their butter and sugar properly.
Creaming Your Butter And Sugar Properly
To get that great rise, you need to cream your butter and sugar to point of where it:
- Changes colour and goes lighter
- Looks fluffy and mousse like
This can take a while but believe me it’s worth it!
In terms of equipment, you’ll need an electric whisk. For years I did this by hand but it’s a lot quicker and easier going electric in this instance.
If you have a stand mixer that can also work, but you’ll need to ensure you’re scrapping down the sides regularly.
Put It In To Practice!
Part 2 of today’s challenge will be putting it all together.
This recipe is very special to me and mixed my love of British Afternoon Tea, growing my own food and Japanese flavour combinations.
Yuzu is a popular Japanese citrus fruit that tastes like a combination of orange, lime and lemon!
It’s rarely eatin in the UK which is a shame but understandable as growing yuzu can take quite some time (from personal experience) and the right weather conditions.
You can however recreate the flavour quite easily using citrus fruits you probably have in your fruit bowl.
So click here and we’ll get started!