noth­ing but the best

Inside Out (Australia) - - Out -

Use the best-qual­ity in­gre­di­ents and it’ll im­prove the cake’s flavour be­yond your wildest dreams BUT­TER Use a good un­salted but­ter. We al­ways use Aus­tralian and New Zealand but­ters. It’s painful pay­ing for ex­pen­sive but­ter, but worth it. EGGS Buy free-range at the very min­i­mum. Us­ing high-qual­ity, large eggs can make the world of dif­fer­ence and all of the recipes in my book have been made with large 70g eggs. Also, make sure eggs are at room tem­per­a­ture when you use them. If you keep them in the fridge, take them out the night be­fore cook­ing. This is par­tic­u­larly im­por­tant when adding them to but­ter and also when mak­ing meringues. Given that the egg is the bind­ing in­gre­di­ent in the cake, a fresh egg will pro­duce a fluffier cake that doesn’t dip in the mid­dle. Check the ‘best be­fore’ dates on the eggs; if they haven’t got two weeks left on them, they aren’t fresh enough.


We use Si­cao dark choco­late for most of our bak­ing. We’ve used other, more ex­pen­sive brands and they def­i­nitely have their place, but just use what you can af­ford. Don’t sub­sti­tute for co­coa though – this is like adding flour, so your thrifty de­ci­sion will re­sult in a dry cake.

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