This 1-1-1 rule is essential to getting a moist cake

Improvisation never rhymes with baking. Too much flour and the cake is dry. too many eggs and it’s dense. However, it’s not always easy to trust a recipe, especially from the myriad that can be found online. “Many of them use too much flour and too many eggs,” Sandra Major, 2023 American Cake Award (the winner of the American competition is the best) cake designer) and the founder of the site Baked sugar , organizing pastry courses.In an article where he gives advice on how to get a guaranteed soft sponge cake that is ideal for cooking layer cake (layer cakes), the Quebec-born pastry creator shares his 1-1-1 rule for thick, airy cake results.

1-1-1 rule

To make a soft biscuit that has enough strength to last layer cakeThe expert recommends the technique of making yogurt cake, which was used in childhood. “The goal is to find the best possible ratio for the recipe, and I find a ratio of 1-1-1 (1 cup sugar to 1 egg) works best for a soft cake base that will obviously be topped off with the rest of the sponge cake ingredients , such as vanilla, milk and yeast. If a large amount of sugar is needed to whiten the eggs, that is, to add air to the dough and thereby give it softness, then the first. cake design assures that it is also possible to reduce its amount; “3/4 cup is enough for most recipes.”

The cake design expert also recommends choosing cake flour instead of all-purpose flour; “It’s a lighter flour, which therefore leaves more air in the mixture. When it bakes, the cake tends to rise more.”

After cooking, to keep her sponge soft for as long as possible, Sandra Major dips it in a simple syrup made with sugar and water. “Plus, it adds more flavor to your pasta,” she concludes the specialist. An opportunity to make Hélène Darroze’s Lemon Meringue Layer Cake for festive tables this Christmas.