The Weekly's Assistant Food Editor Xanthe Roberts shows you how to make a delicious raspberry and custard tea cake, and shares her tips for better baking.
Softening butter: Butter should be at room temperature not melted. To soften cold butter, chop into 2cm pieces, place in microwave safe bowl and microwave on HIGH for 10-20 second bursts or until soft but not melted.
Light and fluffy: When making a butter cake, the term light and fluffy means that the mixture, through beating, will change from a creamy yellow colour to a paler (light) colour and during the beating process will become aerated (fluffy).
Testing if it's cooked: Always start to test a cake about 10 minutes before the suggested time. Open the oven door and gently pull the rack towards you. If the cake is pale and obviously undercooked, bake for a further 10-15 minutes before checking again.
If the cake looks browned and firm, touch it in the centre with your fingertips, avoiding cracks — it should feel firm. Gently push a fine metal or bamboo skewer through the centre of the cake to the bottom of the pan (avoiding any cracks). Withdraw the skewer and if you see uncooked cake mixture on it, bake the cake for a further 10 minutes before testing. If the cake is cooked through, the skewer will look and feel clean.
Storing: Butter cakes store in an air-tight container for up to 3 days. If there is butter or cream cheese icing it's best to store in the refrigerator after a day or so. Cream filled sponge cakes should be stored in the refrigerator.
To freeze, wrap cold cake in plastic wrap then place in air-tight container and freeze for up to 3 months. Iced cakes never look as good after they have been frozen, so it’s a good idea to freeze a cake un-iced.
Your say: Do you have any baking tips?
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