Secrets Of A Successful Cake

For best results, have all ingredients at room temperature before
mixing the cake.

Success of a cake depends on the correct blending of ingredients,
the careful creaming of butter and sugar, as well as the gentle
folding of egg whites (if added separately) to maintain maximum
aeration.

Bake single layers in center of oven in the middle of the oven
rack. Good circulation is important when baking more than one layer
- stagger pans on oven racks so they do not block heat circulation
from one another.

A cake is done when the sides shrink back slightly from the side of
the pan (except sponge and chiffon cakes, which cling tightly to
the pan), when the top springs back when lightly pressed with
fingertips, or when a cake tester or toothpick inserted in the
center of the cake comes out clean.

TIP: Spray the cooling racks with vegetable-oil cooking spray to
help prevent the cake from sticking to it when cooling.