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All about home baking

Monday, May 11, 2009
All about home baking
Cracked Buttercake

Baking at home is fun but can be tricky! Check out some practical tips and tricks below...

Oven types and rack position

There are many different types of ovens and energy sources, so it is important that you get to know your oven - particularly when it comes to baking. The recipes in this book were tested in domestic-size electric ovens.

If using a fan-forced oven, check the operating instructions for best results. As a rule, reduce the baking temperature by 10°C to 20°C when using the fan during baking; cakes, biscuits and slices might also take slightly less time to bake than specified. Some ovens give better results if the fan is used for part of the baking time; it is usually best to introduce the fan about halfway through the baking time.

We positioned the oven racks and pan(s) so that the top of the baked cake will be roughly in the centre of the oven. If in doubt, check the manufacturer’s instructions for your oven.

Several items can be baked at the same time, either on the same or different racks, provided they do not touch each other, or the oven wall or door, to allow for an even circulation of heat.

To ensure even browning, pans on different racks should exchange positions about halfway through baking time; move the lower pans to the top rack, and vice versa. This will not affect results if you do this carefully and quickly. Best results are obtained by baking in an oven preheated to the desired temperature; this takes about 10 minutes. This rule is particularly important for cakes, biscuits or slices that bake in under 30 minutes.

Helpful hints

We do not recommend mixing cakes, biscuits or slices in blenders or processors unless specified in individual recipes.

Use an electric beater to mix cakes, and always have the ingredients at room temperature, particularly the butter. Melted or extremely soft butter will alter the texture of the baked product.

When measuring liquids, always stand the marked measuring jug on a flat surface and check at eye level for accuracy.

Spoon measurements should be levelled off with a knife or spatula. Be careful when measuring ingredients such as honey or treacle.

None of the recipes have been tested in a microwave or microwave/convection oven, as the baking time and result would be different from a conventionally baked cake, biscuit or slice.

User comments
I have a recipe for orange cake that uses almond meal . Am I able to use flour instead? if so should I use plain or SR. the other ingredients are 2 oranges boiled and processed , 6 eggs and baking powder. Thankyou

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