FABRIC STARCH RECIPES

Steps:

• Tip 1: Do not overmix the flour. While using yeast it's good to knead the dough a bit longer to form a proper gluten. For the baking power and soda it's the opposite; forming gluten is mostly an obstacle for them. However, there's no reason to avoid regular wheat if you do this: 1. Whisk all the other ingredients as fluffy as possible. 2. Combine the flour with the other dry ingredients and the raising agent. Add them to the batter through a fine sieve to break the tight clumps. 3. Do not mix the batter longer or faster than necessary after adding the flour. Patiently fold it in instead so it's just combined. This kind of batter may not always look as fluffy in the bowl but it will remain higher once you have taken the cake out of the oven.
• Tip 2: Use a baking strip. If you put the cake into the oven as it is then the result may be a cake that has arched higher from the center. A quite scientific explanation exists for this: the heat first influences the edges and later the cooler center which keeps raising for a longer time. As a result you may have to trim the cake to make it even. Hence an even layer cake can be baked without cutting anything off as long as the heat on the edges can be isolated. Baking strip is a tool meant for this. There are reusable versions made of fabric and they can also be sewed. For the sewing one can use an old terrycloth as long as the material is heat resistant fiber (like polyester or cotton) and it absorbs moisture very well. A safety pin can be used to keep it on place.
• Tip 3: Making a disposable baking strip. 1. Before making the cake batter measure enough economy paper to cover the entire edge of the cake tin. It's better that it's too long rather than too short; notice that you'll also need some for the seam. It should remain intact. 2. Take a slightly longer strip of tin foil than that of the economy paper. 3. Dampen the economy paper with water under the faucet and fold it just slightly wider than the height of the baking tin. Wrap it neatly inside the tin foil. The baking strip should now be ready to use. 4. Wrap the baking strip around the edge of the baking tin and fold it slightly under the bottom. Then make the seam: take both ends and fold them shut tightly. 5. The water of the paper will turn into steam, trying to open the strip. If you want to be certain, secure the strip on the tin with a string or two. The tin is now ready for the batter. Because the edge remains cooler you may continue baking the cake slightly longer than the recipe says.
• Common Nordic layer cake base: 1. Heat the oven to 175°C. 2. Grease the cake tin (24-36 cm in diameter) and dust it with flour. 3. Whisk the eggs and sugar until it has become frothy and light in color. Add the vanilla extract and mix. 4. Mix the dry ingredients with each other and add them to the foamy eggs through a fine sieve. 5. Fold the flour mix in until the batter is just combined. It's good to check if there are still dark spots while you let it flow down, with the help of a light from the back. If not then the batter is even. 6. Bake the cake in the oven for about 40 minutes (slightly longer with a baking strip).