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Version #1 - With source annotations
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How To Bake A Cake

For the dough, stir in 1 1 / 4 cups (300 ml) whole milk and 1 teaspoon (5
millilitres) vanilla. To bake a vanilla cake from scratch, preheat your oven to 350
degrees Celsius and coat the bottom of two round cake tins with butter. [Sources:
4]

Bring all ingredients to room temperature by measuring your ingredients while the
butter and eggs are still warm. At room temperature, the ingredients combine to
form an emulsified dough. The butter-flour combination ensures that the cake comes
together when baking in the pan. [Sources: 3, 11]

Place butter, eggs and milk on the counter at room temperature for at least 1 hour
before making the cake. Some recipes suggest that the cake should cool completely
in the pan before demoulding. [Sources: 3, 9]

Nobody wants the cake to stay in the pan, so it is important to prepare the pan
before pouring the dough in. Following the instructions above can lead to certain
cakes staying in the pan for too long. [Sources: 5, 9]

Brush the cake tin with a little butter, shortening and flour dust. With the
exception of angel food and chiffon cake, most recipes involve greasing the pan,
peeling it off and lining it with waxed parchment paper. Learn how important
greasing the pan is for all layers of the cake, especially for bundled cakes.
[Sources: 1, 5]

If you work with the bottom of the cake tin, you can add a layer of parchment paper
to the bottom for easy release. Use a knife or spatula to loosen the pan so that
you can peel the cake off the parchment paper as you place it. They want to put the
cake on the paper so that loose crumbs don't spill onto the plate. [Sources: 1, 6]

According to your recipe, place the frosting on one side while you wait for the
cake to be baked. If you do not use a convection oven, turn the pan when baking so
that the cake cooks evenly. You also need to lower the baking temperature to 25 °
C, as dark, non-stick glass baking pans can absorb heat and brown the cake.
[Sources: 6, 10]

Bake the cake on an oven rack placed in the middle of the oven, as indicated in the
recipe. Place the leftover cake safely in an inverted bowl with a knife and peel
off the edges to drain the air. [Sources: 10]

If you want a lighter consistency, you must use cake flour, and if you do not make
it yourself, replace 2 tablespoons cornstarch with 1 cup all-purpose flour. Too
much gluten makes a tough cake, so make sure from start to finish that the flour is
not mixed over when you add the liquid. Alternately add flour, milk or any other
liquid as indicated in the recipe, butter, eggs and sugar, beating the mixture with
each addition on a low speed until it is combined. [Sources: 5, 7]

I wanted a white cake that was moist, sweet and spicy without having to resort to a
heavy cake recipe. You don't get very far with butter when there's a shortage of
eggs and sugar. [Sources: 7]
I was tempted to reduce the flour amount in this recipe and increase the amounts of
sugar and eggs but I decided to leave it alone for the sake of having access to the
recipe, but a small change is very important. For my cake baking I used cake flour
instead of all-purpose flour. [Sources: 7, 8]

As you can see, cake flour is a low-protein flour that has been ground to a
delicate consistency. For chocolate cake, for example, cocoa powder is a fine, dry
ingredient. Some cakes are difficult to use with conventional inversion methods,
such as deep cakes, layered mousse cakes and cheesecake baked in springform moulds.
[Sources: 8, 9]

A layer of butter cake, or a layered roll cake, is baked in a jelly-roll pan. A

layer of baking pan is used to construct square or rectangular cake layers in
carved shapes. [Sources: 9]

Colourful pans and pancakes have decorative shape holes in the middle. Due to the
decorative nature of these pans, heavier dough usually works best. While the pound
cake dough recipes developed for these pans worked well in our test kitchen, I
recommend refraining from baking cake mixtures wrapped in them. [Sources: 1]

Regardless of the size or brand of cake tin you are using, make sure you prepare it
properly. Mixing the dough Mixing cakes, cupcakes, bread and muffins gives baked
goods a chewy consistency because you empty the air and develop gluten. Some
recipes involve mixing the dough with an electric mixer or an electric whisk, but
make sure you mix the dough until all the ingredients are well combined. [Sources:
8]

Many recipes require ingredients such as eggs and butter to be kept at room
temperature. This allows the butter to be mixed with the other ingredients and the
eggs produce a higher cake volume. If your cake is not ready within the minimum
baking time of the recipe or if your oven is empty, buy an inexpensive oven
thermometer to check the accuracy of the oven temperature. [Sources: 5, 10]

Fat Daddios are round cake moulds that dissolve when the cake turns golden, just
like a straight cake. Without it, the outside of the cake will cook and settle,
causing the middle of the cake to tip over. They insulate the outer pan from
moisture and keep the sides of the pan cooler while the cake is baked. [Sources: 0,
9]

The original vanilla cake recipe I published was based on my popular chocolate cake
recipe, but I have found that using butter as a cake base has led to successful
results for a variety of recipe testers. If you prefer, the original recipe uses
the chocolate cake base, but replaces the cocoa powder with the same amount of
flour. For people who have problems with the cake falling apart during baking, go
to the kitchen with the recipe and find a variation of the cake for testing, or let
me try the recipe from other recipe testers. [Sources: 2]

##### Sources #####

[0]: https://livforcake.com/flat-top-cakes/

[1]: https://www.tasteofhome.com/article/how-to-bake-a-cake-your-ultimate-guide/

[2]: https://addapinch.com/best-vanilla-cake-recipe/

[3]: https://www.bakedbyanintrovert.com/basic-vanilla-cake-recipe/

[4]: https://www.wikihow.com/Bake-a-Cake

[5]: https://www.bhg.com/recipes/how-to/bake/how-to-make-a-cake/

[6]: https://www.gourmetfoodworld.com/how-to-bake-a-cake-from-scratch-16440

[7]: https://www.allrecipes.com/recipe/17481/simple-white-cake/

[8]: https://sallysbakingaddiction.com/cake-baking-tips/

[9]: https://www.epicurious.com/expert-advice/how-to-bake-a-cake-article

[10]: https://www.bettycrocker.com/how-to/tipslibrary/baking-tips/cake-making-101

[11]: https://www.cookingchanneltv.com/how-to/packages/cooking-
fundamentals/photos/how-to-bake-a-cake

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Version #2 - Without source annotations
-----------------------------------------------------------------------------------
-----------------------

How To Bake A Cake

For the dough, stir in 1 1 / 4 cups (300 ml) whole milk and 1 teaspoon (5
millilitres) vanilla. To bake a vanilla cake from scratch, preheat your oven to 350
degrees Celsius and coat the bottom of two round cake tins with butter.

Bring all ingredients to room temperature by measuring your ingredients while the
butter and eggs are still warm. At room temperature, the ingredients combine to
form an emulsified dough. The butter-flour combination ensures that the cake comes
together when baking in the pan.

Place butter, eggs and milk on the counter at room temperature for at least 1 hour
before making the cake. Some recipes suggest that the cake should cool completely
in the pan before demoulding.

Nobody wants the cake to stay in the pan, so it is important to prepare the pan
before pouring the dough in. Following the instructions above can lead to certain
cakes staying in the pan for too long.

Brush the cake tin with a little butter, shortening and flour dust. With the
exception of angel food and chiffon cake, most recipes involve greasing the pan,
peeling it off and lining it with waxed parchment paper. Learn how important
greasing the pan is for all layers of the cake, especially for bundled cakes.

If you work with the bottom of the cake tin, you can add a layer of parchment paper
to the bottom for easy release. Use a knife or spatula to loosen the pan so that
you can peel the cake off the parchment paper as you place it. They want to put the
cake on the paper so that loose crumbs don't spill onto the plate.

According to your recipe, place the frosting on one side while you wait for the
cake to be baked. If you do not use a convection oven, turn the pan when baking so
that the cake cooks evenly. You also need to lower the baking temperature to 25 °
C, as dark, non-stick glass baking pans can absorb heat and brown the cake.

Bake the cake on an oven rack placed in the middle of the oven, as indicated in the
recipe. Place the leftover cake safely in an inverted bowl with a knife and peel
off the edges to drain the air.

If you want a lighter consistency, you must use cake flour, and if you do not make
it yourself, replace 2 tablespoons cornstarch with 1 cup all-purpose flour. Too
much gluten makes a tough cake, so make sure from start to finish that the flour is
not mixed over when you add the liquid. Alternately add flour, milk or any other
liquid as indicated in the recipe, butter, eggs and sugar, beating the mixture with
each addition on a low speed until it is combined.

I wanted a white cake that was moist, sweet and spicy without having to resort to a
heavy cake recipe. You don't get very far with butter when there's a shortage of
eggs and sugar.

I was tempted to reduce the flour amount in this recipe and increase the amounts of
sugar and eggs but I decided to leave it alone for the sake of having access to the
recipe, but a small change is very important. For my cake baking I used cake flour
instead of all-purpose flour.

As you can see, cake flour is a low-protein flour that has been ground to a
delicate consistency. For chocolate cake, for example, cocoa powder is a fine, dry
ingredient. Some cakes are difficult to use with conventional inversion methods,
such as deep cakes, layered mousse cakes and cheesecake baked in springform moulds.

A layer of butter cake, or a layered roll cake, is baked in a jelly-roll pan. A

layer of baking pan is used to construct square or rectangular cake layers in
carved shapes.

Colourful pans and pancakes have decorative shape holes in the middle. Due to the
decorative nature of these pans, heavier dough usually works best. While the pound
cake dough recipes developed for these pans worked well in our test kitchen, I
recommend refraining from baking cake mixtures wrapped in them.

Regardless of the size or brand of cake tin you are using, make sure you prepare it
properly. Mixing the dough Mixing cakes, cupcakes, bread and muffins gives baked
goods a chewy consistency because you empty the air and develop gluten. Some
recipes involve mixing the dough with an electric mixer or an electric whisk, but
make sure you mix the dough until all the ingredients are well combined.

Many recipes require ingredients such as eggs and butter to be kept at room
temperature. This allows the butter to be mixed with the other ingredients and the
eggs produce a higher cake volume. If your cake is not ready within the minimum
baking time of the recipe or if your oven is empty, buy an inexpensive oven
thermometer to check the accuracy of the oven temperature.

Fat Daddios are round cake moulds that dissolve when the cake turns golden, just
like a straight cake. Without it, the outside of the cake will cook and settle,
causing the middle of the cake to tip over. They insulate the outer pan from
moisture and keep the sides of the pan cooler while the cake is baked.

The original vanilla cake recipe I published was based on my popular chocolate cake
recipe, but I have found that using butter as a cake base has led to successful
results for a variety of recipe testers. If you prefer, the original recipe uses
the chocolate cake base, but replaces the cocoa powder with the same amount of
flour. For people who have problems with the cake falling apart during baking, go
to the kitchen with the recipe and find a variation of the cake for testing, or let
me try the recipe from other recipe testers.