Mary Berry has busted one of the most popular baking myths. If you're dying to try out the new whisk, KitchenAid, or baking tin you received this Christmas , nothing beats a classic cake. Whether it's a good old fashioned Victoria Sponge or a citrussy Lemon Drizzle , mastering the art of cake making is the first step for many amateur bakers, and can be the most rewarding.
.However, the former Great British Bake Off star warns you've probably been making the dessert wrong this entire time, and you could end up with an under-cooked sponge. While most of us were taught to stab our cakes with a toothpick or thin knife the check if there was any raw batter yet to cook, Mary doesn't agree with the hack - and says there is a much better alternative.
According to Taste of Home , the celeb, who has written more than 75 cookbooks, says bakers should not rely solely on a clean toothpick to judge whether their bakes are ready to leave the oven. "If the cake is not a golden colour, it's not cooked," she added. Mary also recommends 'visually inspecting the cake' and then pushing on it lightly to see if it springs back.
If the sponge looks done and has the right texture, you can then triple check by using the toothpick method, but never solely rely on this. Want big news with big heart? Get the top headlines sent straight to your inbox with our Daily Newsletter When it comes to actually baking the cake, you should always opt for the middle shelf for a nice even finish. In a previous episode.
