LET’S START BAKING!

The simple truth is it’s really not difficult to produce great results at home, but you will have to follow a few basic rules.

Everybody loves a little slice of cake now and then with a nice pot of tea or a silky smooth café con leche. Its dangerously habit forming and it quite often becomes a bit of a ritual. I also adore the smell of a cake baking in the oven, its one of those heartwarming aromas that remind us of a better time and the comforts of home.

There is nothing quite as satisfying as serving up a generous wedge of home-baked cake, bread or a satisfyingly sweet pastry and, let's be honest; nothing beats the taste of something that's been baked at home, whether it's a simple sponge, a banana cake or something decadent like a rich, delicious black forest Gateau. Baking at home seems to be more and more popular these day's and its easy to see why, it is relaxing, rewarding and great fun. The simple truth is it's really not difficult to produce great results at home, but you will have to follow a few basic rules and for me the secret ingredient in lightand-fluffy sponge cakes is air. Here are my top tips for perfect baking cakes.

1: Always read the recipe in full before beginning.

This sounds really obvious, but I can't tell you how many times I've had a complete and total disaster in the kitchen because I didn't realize a certain step was coming up. Reading ahead will help you know the how, why, where, and when of what you are about to do. It will take you 1-5 minutes max and could save you from wasting your ingredients on a failed dessert.

2: Always have your ingredients prepared before beginning a recipe.

Read through the ingredients and get them prepared and ready on your counter. There is very little room for error when you begin recipes this way. Trust me.

3: Weigh the ingredients carefully.

You wouldn't believe how much can go wrong just because ingredients have been weighed incorrectly. If you're just a little bit out it can have a catastrophic effect on flavour and consistency, yet it's one of the easiest things to get right. Just concentrate at the start because any errors will only be amplified going forward!

4: Avoid using cold eggs & butter.

Most of us know to bring the butter to room temperature, but it's just as important for eggs— otherwise the mixture won't emulsify properly.

5: Cooking times should only be used as a guideline.

Because all ovens vary and the number on the dial isn't always the true temperature, an oven thermometer is a good tool. Conventional and gas ovens are hottest at the top, so it's best to bake on the middle shelf to avoid burning things before they're cooked through.

6: Keep your oven door closed.

You now know how the oven's temperature can ruin a recipe. But what can completely throw off the oven temperature is constantly opening and closing that oven to peek at your baking cupcakes or sponges.

Marc Fosh is the first and only British Chef to be awarded a Michelin Star in Spain.

MARC FOSH RESTAURANT is located in Palma’s Convent de la Missio where contemporary design, blends seamlessly with traditional features and modern art. The restaurant opened to rave reviews and has quickly become Palma’s premiere culinary destination. www.marcfosh.com