If you are using a spring-form cake tin then it is essential to line the tin to prevent any cake mix escaping through the open cracks. It also makes it much easier to remove the cake. First grease the cake tin with butter – this will help stick the lining down. Use the bottom of the cake tin to draw a circle round it on the greaseproof paper or baking parchment and cut it out with scissors. Cut as long a strip of paper as will comfortably go round the cake tin. It’s width should be at least 3cm higher than the sides of the tin. Fold 2cm along the bottom of the length of the strip. Cut a 2cm fringe, making a cut every 1cm. Stick the strip onto the inside wall of the cake tin, pressing down onto the fringe to splay it out over the edge of the base. Place the previously cut disc onto the base and on top of the splayed out fringe.
Make sure your ingredients are at room temperature. Cold eggs or butter will lead to curdling. Unless the recipe calls for cold butter make sure your butter is warm enough to be soft. You can do this in the microwave to save time. Use the defrost setting and microwave in 5 second increments until the right consistency is reached. You should be able to easily squeeze into the pack of butter.
Most recipes for sponge cakes require that you beat the butter and sugar together before you add the flour. It should be as light and fluffy as you can get it. Allow at least 3-4 minutes of beating with an electric hand whisk or with the beater of a stand mixer. If the recipe asks you to beat egg yolks and sugar together then beat for as long as is needed for the mixture to become very thick and pale in colour. For ordinary egg yolks it should be almost the colour of cream; if using golden yolk eggs then it should be a very pale apricot colour.
Always sift the flour, salt, baking powder and or spices through a sieve into the butter and sugar mixture. Not only does it get rid of any lumps but introduces air into it helping to make your cake lighter in texture.
Use a rubber spatula to transfer the cake mixture into the tin. This will ensure you get every last bit of mixture sticking to the sides of the mixing bowl into the tin.
Before you put the cake in the oven, tap it down on the work surface to prevent holes or cracks appearing in the baked cake.
Place the cake in the middle of the oven. If it is too high, it will bake too quickly and risks the top burning. If it is too low, you risk the cake being undercooked.
Never be tempted to open the oven door before at least 20 minutes into the baking. If you do, heat will escape and your cake may be unevenly baked.
The only reason to open the oven door (after 20 minutes) is if the top of the cake is getting browner than the required golden colour. If it is, have a sheet of kitchen foil ready before you start baking. Quickly open the door and place the kitchen foil over the top of the cake and immediately shut the door again.
It is important to cool the cake to room temperature before you start slicing it. As the cake is still baking after you have taken it out of the oven, any slices cut too early will be rather soggy. Allow the cake to cool in the tin for at least 10 minutes before removing the tin and placing the cake on a cooling rack to cool completely.
