CAKE TREND #1

Our current cake crush? The slit cake. “Slit cakes originate in Taiwan, where the ovens have different controls for top and bottom heat,” explains Chiew See (@autumn.kitchen), a self-taught baker based in Malaysia. The spiral slits are scored into the surface after 10 minutes of baking, and as the cake rises, a dome forms. “The key is to make sure that the top heat is greater than the bottom heat.” If you don’t have an oven with such controls, place a tray at the bottom to block some of the heat, use a double tin or wrap foil around the tin. The swirls up the sides can be achieved by swirling the batter against the side of the tin using a spoon. Genius!