So in this article I will answer your question about what makes a cake moist and ﬂuffy?
Hi my name is Sandra from wonderlandcakesbw.com where we have been making cakes in Botswana for over 5 years now.
Chances are that you are reading this post because you are wondering how can I make my cake more moist and fluffy?
There are many of us who enjoy a good sponge cake.
What’s more, when we want a homemade cake, we imagine the typical one, which is super fluffy and it is even hard for us to give it a bite of how hard it has been.
But it is true that doing it, sometimes, is not as easy as it seems. And that is why today I tell you my top 10 tricks. After reading this post, you will not have problems again.
My first cakes were horrible. I am the first to admit that when I made one, I would look at the oven door a thousand times to see how it was, in case it was sinking, if it was making a volcano, if it was cracking … I have to confess that I was panicking. I did it meticulously, lovingly and patiently and there was no way I could get fluffy.
So I set out to make them perfect, and I started reading a lot and doing thousands of tests and here are my 10 tricks.
SECRET 1: THE RECIPE
We must follow the recipe to the letter.
I always give you this advice as a first trick, but it is true that sometimes, we modify the recipe without realizing it, or we add the ingredients by eye.
And once baked, we get a mess and we blame the recipe. When we have been the ones who have modified it.
So whatever recipe we choose we must follow the it to the letter.
We must remember that making a recipe is still a chemical process, that depending on how we mix the ingredients, they will produce chemical reactions that will make our recipe a success.
SECRET 2:THE INGREDIENTS
It is very important that all our ingredients are at room temperature.
So I recommend that you prepare them (very early) and let them warm to about 20ºC, approximately.
If we add a very cold ingredient we can cut the chemical process. Therefore, it costs us nothing to leave the eggs, milk and butter out of the fridge for half an hour before starting the recipe.
SECRET 3: THE EGGS
For a cake to be very fluffy, we must aerate the eggs a lot. By airing, I mean beating them well, until they look like a whitish mousse.
Normally, if we use a wire mixer or a kitchen robot, it takes about 5 minutes at medium speed. When we see that we have a super fluffy texture, we will have our eggs ready.
It is advisable to use free-range or organic eggs, as they will provide a more intense and delicious flavor and a more beautiful color.
If the eggs are at room temperature, they retain more air, so they will be better aerated.
SECRET 4: ESSENCES AND FLAVORS
We will always use some flavoring or essence to give a unique flavor to our cake, so they have to be of quality, whether in liquid or paste.
Of course, we have to take into account that when adding it (unless the recipe already indicates it), we must subtract the amount that we add, to the liquid. Spices will not alter the amount of ingredients, but cocoa, soluble coffee, even grated coconut will, therefore we will subtract the grams we use from the amount of flour.
SECRET 5: THE FLOUR
What we are looking for is a perfect and very fluffy sponge cake, and the flour also has a very important role in the dough, since we need it to be very thin and airy.
For this we will need to sift it before adding it to our mixture. We will always add soft flour, since it contains less gluten and will make it have a better consistency.
When we add the flour, we will only mix it until it is integrated. Since an over-shake will cause gluten to form and make us more caked.
SECRET 6: EXTRA VIRGIN OLIVE OIL, SUNFLOWER OIL OR BUTTER
For the dough to be perfect, we must add the fat,and therefore we can add extra virgin olive oil (EVOO), sunﬂower oil or butter, but… which one do we choose?
The butter will provide a more intense ﬂavor, so if we want a butter ﬂavor, we must make sure that it is of quality and we like it.
In addition, as a general rule, we have to add it with the eggs and beat it until we get a whitish and ﬂuffy cream, so we must try not to melt it.
If this happens, we must stop beating and put the mixture in the fridge for a few minutes.
If the recipe does not indicate it, do not melt the butter in the microwave, or soften it with heat. We will cut it into small cubes so that it tempers faster
The extra virgin olive oil (EVOO), this liquid gold will provide a very typical color and ﬂavor, but we will ensure that ours does not rise so much.
Also, if we add chocolate chips or nuts, as the dough remains more liquid than with the butter, they will go to the bottom.
The extra virgin olive oil will provide a beautiful color and a more intense ﬂavor, which will remind us of the cakes and muﬃns of our grandmothers.
Sunﬂower oil will provide the necessary fat but not as much as with olive oil, so the volume of our cake will not be affected, but the ﬂavor will be practically negligible and the same will happen with the chocolate chips, nuts and even with candied fruits.
To substitute butter for oil we will take into account that for every 100 gr. of butter we will need 90ml. of oil
SECRET 7: THE LIQUIDS
We can’t make a cake without liquid, so this is another very important ingredient.
Normally we will use milk, as it provides ﬂavor and nutrients, but we have to bear in mind that if we add jams or honey, the amount of liquid will vary.
Even if we want to add fruit, we must crush it and substitute both liquid and fruit puree we want to add, since this will count as liquid.
The liquid is the last ingredient that we will add to our mixture, as a general rule, so it must be warm. We can give it a touch of heat, but it does not get hot, because it can melt the butter.
To make it more ﬂuffy, we can substitute the milk for buttermilk (we will mix 250 ml Of whole milk or cream with 30 ml. Of lemon juice and let it rest for15 minutes).
SECRET 8: MOLD
We can use hundreds of molds, nowadays there is a super wide variety, but I personally like metal release molds much more, whether they are made of steel or cast iron. They are the ones that best distribute the heat.
We will also take into account the size (here the size does matter), the larger our mold is, the more mixture we will use or the ﬁner it will be, therefore look at the mold that is recommended in each recipe.
Since if otherwise we take a very small mold our mixture will come out.
We must bear in mind that the mold must be ﬁlled3/4 of its capacity (this also works for cupcakes or muﬃns).
We will always grease the mold, either with oil, butter or non-stick spray (I personally love the spray)
Something that works great for me, is to moisten a kitchen towel and wrap it around the mold, it adds moisture and helps it rise evenly, so it is much more beautiful.
Wilton has speciﬁc bands for this, but I use an old dish cloth (it looks burned, so it’s not convenient to use a new one every time) and it looks great on me.
SECRET 9: THE BAKING
As bakers and cooks always say, each oven is a world and we have to have it as a friend and get to know it.
As a general rule, we always have to preheat it, so we do not put the mold in the oven, if it is not at the temperature we want, since we will not control the cooking time.
The baking temperature of a sponge cake is usually between 170ºC and 180ºC and about 40 minutes of cooking time.
As long as the recipe does not indicate it, we will bake with heat up and down and with the tray in the center.
If you see that your oven gives more heat from the top and that you tend to burn, you can put a sheet of silver paper on top, so the heat will not be so direct.
But always put it with the oven off.
SECRET 10: THE UNMOLDING
Although it seems an insigniﬁcant point, the unmolding must be done correctly if we do not want to spoil everything that has been done so far.
So what we will always do is turn off the oven and slightly open the door so that it warms up little by little, about 5 minutes.
Next, we will take it out of the oven and let it cool in the mold for another 10 minutes, this will help us so that no piece is stuck and we take it behind trying to unmold it.
And once we have it removed from the mold, we will let it cool completely on a rack.
With all these tricks, you are ready to make an incredible cake, you can also adapt the recipes with the sweetener you want.
There you go now you know what makes a cake moist and ﬂuffy. Subscribe to our channel for more videos like this. Don’t hesitate to like, share and comment on this video.
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