RINOLDI CORNER

It sounds easy and must be easy. You are supposed to place the mix in a bowl, add some eggs, some water and some oil…then beat everything together by hand or with a hand mixer, bake it in an slightly oiled pan and that’s it! But there are some little secrets that I want to share with you. Your cake-baking will improve greatly.

First…all the eggs are not created equal. If you are using very small eggs, just use one more than required by instructions. And always, very important…use the white of an extra egg! Let’s say you are using 3 medium eggs, then open a 4th one and separate the yolk; then add the white to the other 3 eggs. To make it easier: you are using 3 yolks and 4 whites, capisce?

Do not simply put the yolks and whites over the powdered mix. BEAT THEM THROUGH before adding them. Once the eggs are well mixed, add them to the bowl.

Usually, the instructions will ask for 1 1/4 cups of water for each package of mix. This must not be alterated, however the amount of oil should be increased from 1/3 cup to 1/2 cup.

Once you’ve placed everything into the bowl, mix it throughly with an electric hand mixer. Keep at this as long as you can resist without getting tired. After that PUT THE BOWL for five minutes in the freezer. Preheat the oven to the required temperature. Prepare the baking pan. Oil it and then place the mix from the bowl in it. USE ALWAYS THE CENTER OVEN RACK. Whatever is the time required by  instructions, check cake 5 minutes before by inserting a thin knife near center and pulling it as you look if unbaked mix stick to it. If so, close the oven and check again 10 minutes later…and so. Once the knife test yields a clean knife blade, inmediatly turn oven off and take the baking pan out. Let the thing to rest for 1 hour, then with that thin knife separate the cake from the borders, all around. THEN, with all care, shake or jerk the pan horizontally, several times, in order to get the cake free from the pan bottom. Now, is time to place a plate or heavy cardboard over pan and turn the whole thing carefully upside-down. Again, shake everything 2 or 3 more times and slowly raise the pan until your cake is free. Now, you can place it in the freezer for 30 minutes, or if you are not going to serve it inmediatly, just let it cool in the refrigerator. If your cakes used to be less than perfect, now you will notice that everyone at home will ask you: who baked this exquisite cake for you?