Before starting the process of baking, preheat your oven to the right temperature. It is important to put your cake in a nice, warm oven to start cooking straight away, rather than a cold oven gradually getting warmer.<\/p>\n
Make sure all the ingredients, like eggs, butter and milk at room temperature. Butter is used to soft when we are beating it with the sugar, it is whipping up easily and incorporating air. The butter and sugar need to beat completely. The type of sugar you use makes a big difference in the final outcome of the cake,\u00a0 the sugar creates the crumb texture of the cake, so more refined sugar like caster sugar will give a finer crumb than a more coarse, white sugar.<\/p>\n
Make the eggs at room temperature before adding to the butter mixture, if the eggs come straight out of the fridge. Add the eggs, one at a time, beating well before adding the next one, this will help to prevent the cake mixture curdling. It is best to crack the egg into a small bowl before adding to the cake mix, it has also made sure no eggshell gets cracked into the cake. When you add the flour and milk, add them in alternating batches. This is so you don\u2019t overwork the flour making a more hard cake.<\/p>\n
When baking, it is suggestible to place it in the middle of the oven, then it should get an even color all over. Make sure the cake is completely cooked. When the cake is ready to leave in the tin for 5 minutes, so there is no chance to crack, after completing all the process you can decorate your cake based on your creativity.<\/p>\n