Happy New Year everyone!  We wish to thank all of you, our dear readers, for being with us this 2009.  May we continue to help you as we answer your queries in 2010.  On today’s issue, we compiled some basic questions on baking.

Q: Greetings to both of you, Jun Jun and Adoree. My concern is about my dry banana cake. Why is it like that? Can I control the moistness of banana cakes? Thanks in advance. (Myrna Castaneda of Makati City)

Adoree: Nothing beats a very moist banana cake. I’m sure your family will appreciate it too. Sugar is an ingredient that gives banana cake moistness.  You should not reduce or adjust your recipe because doing so will make your cake drier.  Also, the fat called for in the recipe should be measured correctly.  Fat also gives moistness to your banana cake.  Some people think they can reduce the fat and sugar content to make the cake healthier. This would be a problem. Myrna, be sure to measure your ingredients correctly and also, do not overbake the banana cake so that you get a moist one.

Jun Jun: I would treat it differently, Myrna. I like using a day old Cavendish banana and add more of it to make it moist. I don’t want to add more sugar or fat but more of the fruit since it gives a lot of flavor and is loaded with vitamins and nutrients that are important for our body. Lastly, oven temperature and baking time is very integral to the moistness of your banana cake so please guard that and keep that in mind all the time. 

Q: Hi, Jun Jun and Adoree. I am an avid follower of your column. I would like to ask if it is possible to control the browning of a cake without the risk of under baking it? Thanks so much. (Kimi Tan of San Juan City)

Adoree: I would say yes, you can control the color of your cake. First, you have to know your oven. Do all your baked products come out too brown? If so, then you can reduce the oven temperature a little, maybe by 25 degrees Fahrenheit. 

You also have to consider your baking pan. If you are using a Teflon pan or cast-iron pan, I suggest you reduce the temperature by 25 degrees as well. Darker baking pans give off a darker color to your product. Another thing to do is to watch your product closely. If two-thirds through baking and the top is browning too fast while the center is still wet, you can cover the top loosely with an aluminum foil and continue to bake until baked through.

Jun Jun: Recipes that you see in cookbooks have been tested so many times, but the main problem is our ovens. The oven the recipe testers used might have a different temperament from yours. I always suggest that bakers should get an oven thermometer to get the most accurate temperature needed.  If it is browning to much, lessening the oven temperature by 25 degrees will really help.  Using Teflon coated pans will give you a darker-colored cake, cookie or any baked item so either double the pan or cover the item at the last minutes of baking. If the top is too brown and your center is still raw, you have the wrong oven temperature. 

Q: Is there a technique for ensuring a clean cake after unmolding from the pan? Mine always end up with crumbs after I loosen the sides with a spatula.  Thanks  to both of you.  (Gail Enriquez of Pasay City)

Adoree: Gail, be sure to prepare the pan properly. If you are to grease and flour the pan, do so generously so that you will not have a hard time unmolding.  If you are to line the pan, do so properly.  Before you unmold the baked product, you have to loosen the sides with a metal spatula.  It is nice to use a thin spatula to minimize breaking the cake.  Also, do an up and down motion as you go around the cake; do not drag the spatula around the cake.

Jun Jun: The best method is still lining the pan with grease and paper with the exception of foam cakes. Cooling it is also important but it really depends on what you are baking.  Greasing and dusting with flour is sometimes detrimental since it creates craters and funny-looking holes on the side and top of your cake. 

Q: Why are my cupcakes either too domed or too flat? How can I come up with a cupcake that has a light puff? (Leng Yambao of Pasig City)

Adoree: Hi, Leng. I think the culprit is the temperature of your oven. If the temperature is too low, your cupcakes will spread out and just overflow.  You will end up with flat cupcakes. If the oven temperature is too high, you will end up with puffed up cupcakes, usually with cracks. The secret to a perfect looking cupcake is an oven temperature that is just right.

Jun Jun: That sure is true, Leng.  Take the temperature and the amount of leavener into consideration. If there is a lot of leavener, you have to lessen it by half and continue the work.

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