Beauty tips for skin moisturising and hair growth by using pomegranate 's peel and its juice

 

 Easy way to make yummy Chocolate cake at your home

 

Cake is a very delicious and soft food. It is served at a birthday or wedding party. The birthday cake is decorated with candles. Sometimes, nuts are placed on cakes for their higher nutritional value. Cakes come in many flavors, like strawberry cake, vanilla cake, chocolate cake, etc. The cake contains carbohydrates and fats. Cake is made from flour, sugar, butter, and many other ingredients. Most of us, especially children, enjoy cake. The cake must be cut on the birthday.

Common mistakes while baking a cake:

Here are some common mistakes we make while baking a cake:

1. Measuring

2. A sunk cake

3. Dried cake

4. Undercooked cake

5. A flat cake

6.Cake with cracks

7. Sticky top layer 

Details of these common mistakes:

•Measuring:

The first and most important step is measuring. Use a weighing scale, measuring spoons, or cup to weigh in grams. Baking is a science. If you don’t measure the ingredients properly, you will likely not get the desired results.

•A sunk cake:

The next common problem that everyone faces is a sunken cake. There are three main reasons for this.

i. First, if you put too much baking powder or soda. It causes the cake to rise too quickly. The gas builds up and escapes before the cake bakes through the center, making it collapse and sink into the middle.

ii. The second problem is, of course, your impatience in opening the oven door very frequently. Opening the oven lets hot air flow out and cold air in. This sudden decrease in temperature makes a cake sink in the middle.

iii. The third problem is over-beating or over-mixing the batter. Use the cut and fold method while mixing the cake batter. Also ensure that you finish the mixing part between two and six minutes, otherwise it will lead to over mixing or over beating.

•Dried cake:

If the temperature setting is high , there are chances that the cake will bake and become dry. At times, it results in a powdered and crumbled texture. Also, if you’re using a pressure cooker or any other utensil for cooking, please maintain a low to medium temperature throughout. Again, if the dry ingredients are used too much and the wet ingredients like eggs, milk, etc. are used less. It will result in a dry cake.

•Undercooked cake:

The next mistake is an undercooked cake. Now, as explained earlier, this can also happen when you open the oven door very frequently. There is a trick to saving your undercooked cake. Undercooked cake decreases the oven temperature by 20 to 25 degrees Celsius. Cover the top portion of your cake with foil and continue to cook for a few minutes until a toothpick inserted through the middle comes out clean.

•A flat cake:

The next problem is a flat cake. There are two mistakes, or two reasons why your cake goes flat like a pancake and doesn’t rise like a sponge cake.

i. The first one is over mixing. Don’t whisk for a longer period of time. As explained earlier, use the cut and fold method.

ii. The second reason is the usage of baking powder and soda. If you are using too much baking powder or soda, or if it has expired once, It will result in a flat cake.

•Cake with cracks:

The next problem that we face is a cracked cake. This happens when your thermostat is set really high. If the oven is too hot, the outer portion of the cake looks much faster than the inside part. The top portion quickly browns, and at the same time, the inside of the cake continues to cook. This results in a cracked crust. So, it is always important to check the temperature setting before baking.

•Sticky top layer:

Another problem is a sticky top portion of the cake. This is caused by covering the cake before it’s completely cooled. This traps the moisture inside, causing a sticky texture. To avoid this, allow the cake to sit on a wire rack until it cools down completely. If the top of the cake is sticky, you can also sprinkle some powdered sugar on the top of the cake to help absorb some of the moisture.

Essential baking tools for beginners:

You need these tools for baking:

Small glass bowl (for dry ingredients), electric heater, weighing scale, measuring cups, measuring spoons, parchment paper, spatula and cake tin.

Recipe for homemade chocolate cake:

You need four eggs. Separate the egg whites. Put white eggs in a beating bowl. Beat it till it becomes fluffy. Add 1 cup of powdered sugar and mix well until the sugar is incorporated. Beat well until it becomes thick and fluffy. Now, add the egg yolks and half a tablespoon of vanilla essence. Once more, beat well.Sift together 1 cup fine flour, 1/3 cup cocoa powder, half a tablespoon of baking powder, and  ¼ tablespoons  batter. Fold gently until it becomes smooth and silky. Keep it aside.

Now, grease a 7-inch round cake tin. Place parchment paper on all the sides of the cake tin. Pour the cake batter into the tin. Bake it in the pre-heated oven on convection at 180 degrees Celsius (350 degrees Fahrenheit) for 30 minutes. After 30 minutes, check with a toothpick. It will come clean if cooked, otherwise bake again for 5 minutes. Keep it covered with a moist cloth for about 15 minutes to avoid drynes.

After 15 minutes, your cake is ready, and now you can decorate it with the help of nuts, ganache, whipped cream, etc .

How do you preserve a cake for a long time?

Wrap an unfrosted cake layer tightly in plastic wrap. Be sure to secure the top, sides, and bottom of the layers. Then place the wrapped layers in a plastic zip-top bag and store them on the kitchen counter or at room temperature for up to five days. If you need to keep an unfrosted layer longer than that, freeze it.