My birthday cake: recipe and preparation

Hello everyone. Welcome to my publication. On this occasion, I decided to show a cake that I made to celebrate my birthday. I am not used to elaborate this type of preparations, but when I have done it, I think I have obtained a satisfactory result. I hope you love them and encourage them to do it.

To begin, it is essential that we get to measure all the ingredients until we achieve the suggested quantities. You can use a weight or measuring utensils such as graduated cups, although the ideal is weight, since not all brands of an ingredient can have the same density.

Following the measurement, we proceed to the mixing. In this case, being a cake and not a sponge cake, we must use oil (fat), eggs (only the yolks, the egg whites are reserved) and sugar. We must integrate these three ingredients until we obtain a mixture of light yellowish color with a creamy consistency and in which the sugar granules have disappeared. It must look homogeneous. Once this is achieved, we proceed to the next step, the addition of the flour.

The flour may have a low gluten content. Corn flour (cornstarch) or oats can be used if wheat flour is not found. It can also be leavening, although in that case, we have to be careful with the impeller (baking powder), because this type of flour includes it within its composition and an overdose of it could cause the cake to grow a lot in the oven and then get off. In addition to this precaution, another very important one to take into account, is the sieving or sieving of the flour. This technique is used for the elimination of lumps or to prevent them from being generated. The flour must be integrated progressively, adding it little by little and with enveloping movements.

The next step consists in assembling egg whites. The whites must be beaten (by hand or with a whisk) until reaching the snow point, which can be identified if we turn the container in which we have beaten and these do not spill, but keep their volume and place. A trick that can be used to keep the whites at this point and not get off, is to add cream tartar, a few drops of lemon juice or vinegar. The egg whites should be added as flour, with enveloping movements, with the difference that they can be added in their entirety in a single step.

Finally, the baking agent (baking powder) must be added to the mixture.
Once the preparation of the mixture is finished, it must be poured into the previously greased and floured cake mold.

The oven must be preheated for about 15 minutes prior to the introduction of the mixture. Its temperature must be evaluated in advance through the use of a thermometer, to ensure that it is the right temperature and that it is uniform.

The mixture should be taken to the oven at a temperature of 180 ° C for 30-45 minutes. Care should be taken not to open the oven door within 20 minutes of introducing the mixture. The verification of the correct cooking time of the cake can be done not only visually (by observing coloration acquired by the caramelization of the surface sugar), but also by puncturing the cake and observing whether or not to do so, what we have used (knife, example) with or without the remains of the cake (in case of not finding anything and leaving "clean" what we have used to prick, it means that the cake is cooked, not raw).

Result:

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https://steemit.com/art/@juliensorel/art-contest-5-blueberry-cake-study-4

https://steemit.com/stickyart/@juliensorel/sticky-art-challenge-005-tigers