Cakes

[spogmai shaglay]

Salamoona.......i will sharing some cake recipes that i have.....hope it will be useful for the ones interested.......

before sharing the recipe....i am posting here few important points to be kept in mind while baking.....some tips, golden rule, etc....

as baking is an art and requires everything to be systematically done and correct techniques to be followed.....

right from the correct amount of ingredients, oven temperature, position of the tin in the oven, etc....

[spogmai shaglay]

GOLDEN RULE FOR MAKING CAKES

The golden rule for cake making is to weigh carefully and follow the recipe and baking rules exactly. Careful preparation and baking is most important and can make all the difference to the appearance, flavour and texture of the cake.
The beginner needs to be familiar with the basic ingredients which are used in cakes. Here are a few points which should be of help:

(i) You will need to store both plain and self-raising flour in your cupboard; but you should be careful to use only the type indicated in the recipe. Plain flour is used for all pastry, rich fruit cakes and delicate sponges. Always remember to sieve the flour before use.

(ii) As regards fats, margarine can almost always be used in place of butter. But butter does give a better flavour and also improves the keeping property.

(iii) Be sure to use the specified type of sugar. Castor (or powdered) sugar is used for all creamed mixtures and sponge cakes. Coarse sugar will give spotted tops in the cakes. Where icing sugar is to be used (e.g. for glace icing) always rub through a fine sieve before use. Use granulated sugar where plain “sugar” is specified.

(iv) Some of the recipes given are for eggless cakes. But real feathery-light cakes can only be obtained by using eggs. Eggs expand and coagulate on heating and hold the air which is beaten into the mixture, thus giving a lighter texture.

[Feroza_Banu]

Oh my God... this is just awesome. i love baking but i am not really good at baking different cakes.
I will be following your thread closely

[abubaker]

salamuna

zma di khiti azar ba wakhlai da di pakhli pa threads bandi

[Saifullah]

i baked 2 cakes yesterday

[spogmai shaglay]

OVEN TEMPERATURES

Another important aspect about which the beginner should be familiar is oven temperatures. The oven temperatures given and summarized below are a good average and should be considered as a guide.

It is however absolutely necessary to refer to the oven manufacturer’s temperature chart because such charts do vary and occasionally even two ovens of the same make will give slightly different results although using the same temperature setting.

So do follow the temperature recommended by the manufacturer and make such adjustments as are necessary according to experience and results.

[Iqra]

Walaikum Asalaam Spogmai jaan,

Der tashakur, I'll be following you closely too so I can make sure peroza makes the best cakes for me

salamuna

zma di khiti azar ba wakhlai da di pakhli pa threads bandi

walaikum Asalaaam

LOL la sha dai chi dah cakes sta makh ta nadi, kane dar dagha ba la pund seh





Btw spogmai, what do you think of (Crisco) vegetable shortening that's used in place of margarine/butter?

[spogmai shaglay]

Walaikum Asalaam Spogmai jaan,

Der tashakur, I'll be following you closely too so I can make sure peroza makes the best cakes for me

Btw spogmai, what do you think of (Crisco) vegetable shortening that's used in place of margarine/butter?

Iqra....vegetable shorteningcanbe substituted when butter or margarine is not available but the texture and the taste would definitely be better in case of butter and margarine (espeacilly salted butter)...with vegetable shortening the cake would taste good when warm but when cool, it wont at all.....as you would have the shortening being felt as if its stuck in your throat....

You know how excited I get when I see recipe threads? Ask Iqra. she will tell you how excited I am.

Thank you Spogmai. yaw jahan manana.

You are welcome Shlombay....you can try simple cakes toooo just follow the instructions correctly.....

[spogmai shaglay]

The fundamental rules for baking, which every one should follow, are :—

(i.) Use the correct size of baking trays and cake tins. Be sure that the tins allow room (at least 25 mm. i.e. one inch on all sides) for the heat to circulate in the oven; otherwise, the cakes (or biscuits) are likely to get burnt on the sides.

(ii) Grease (and dust) the baking tins where the recipe specifies.

(iii) Arrange the shelves before putting the oven to heat.

(iv) Set the oven temperature at the required mark and allow sufficient time (usually 10 to 15 minutes) for the oven to reach the specified temperature before you put in the baking tray or tin.

(v) Position the baking tray or tin correctly in the oven. The top shelf cooks fastest. Generally speaking, plain cakes, Swiss rolls, sponges etc. go at the top, whereas biscuits go in the centre. Check, however, with the manufacturer’s literature and make adjustments, if necessary, with experience.

(vi) When trying a recipe for the first time, it is a good idea to look at the cake after about two-thirds of the cooking time to ensure that the oven is not too hot-unless of course the method says not to look until after a specified period of time.

(vii) Before removing a cake from the oven, test as under:

- Sponge cakes will be cooked when they shrink slightly from the sides of the tin.
- Creamed cake mixtures will be cooked when they are springy to touch.
- Fruit cakes will be cooked when a fine skewer inserted in the centre comes away clean.

(viii) Allow light cakes to cool for 1 or 2 minutes before turning out of the tin.

[spogmai shaglay]

If despite all precautions, your cake fails, perhaps the following table may help you to find out the reason:

[spogmai shaglay]

Important Tips To Remember:

- To substitute with glass pan, reduce the baking temperature by 25 degrees.

-To substitute a pan that is shallower than the pan in the recipe, reduce the baking time by 1/4.

- To substitute a pan that is deeper than the pan in the recipe, increase the baking time by 1/4.

[spogmai shaglay]

To make these recipes useful to every body irrespective of the unit of measurement that they use i am also posting some Measurement equivalents.....hope it will be helpful tooo...

[spogmai shaglay]

Insha Allah will post recipes soon....

[Iqra]

Converting measurements correctly is important :|

Khoori maybe you should do something similar to what feroza did, have a separate thread with the cakes and pics and this could be a tips and discussion thread? I am not sure if it a good idea, but thought I'd throw it out there

[spogmai shaglay]

Converting measurements correctly is important :|

Khoori maybe you should do something similar to what feroza did, have a separate thread with the cakes and pics and this could be a tips and discussion thread? I am not sure if it a good idea, but thought I'd throw it out there

Thanks Iqra for your suggestion... i intend to make more threads for different foods like sweets, desserts, chicken, mutton, sea food, pies, cookies, frozen desserts and so on.. so having a discussion thread for each will be too much i feel...
also i intend to post the correct techniques of recipes and not just mere recipes....
let us see how it works.....

Manana.....