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1. Preheat the oven to 350°F. If appropriate depending on the pan(s),line the bottom with baking parchment (or waxed paper if parchment isn't available) and brush the
sides with oil. Line muffin tins with papers.
2.To prepare cake, in a large
bowl mix the dry ingredients well, sifting them only if desired. In a medium bowl, whisk until batter is smooth with no lumps remaining, but not so much that you overdevelop the gluten,
thereby toughening the texture. For this purpose, I like a whisk with large spaces between the
wires. Makes 5 cups batter. Pour batter into pan(s).
3. Bake until cake tests done in the middle when pierced with
wooden skewer, toothpick, broomstraw, cake tester, or knife. The cake will look golden on top, spring back when touched, and pull away from the sides of the pan, 20 minutes for muffins, 25 to
30 minutes for a Bundt cake sweetened with brown rice malt syrup, 35 to 40 minutes for a cake sweetened with barley malt syrup.
4.
Transfer pan(s) to a wire rack and allow cake to cool in pans for 10 to 15 minutes, less for single layers, more for Bundt shape. Serve warm or transfer cake to a wire rack to cool completely
before serving or before frosting to avoid cake absorbing topping.
5. Slice with a serrated knife.
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