FI asks ace baker Rosemary Perkins to answer some common baking queries.
I find that fancy-shaped cake tins are often hard to line and, even though I oil my tins really well, I still often have a problem with cakes sticking.
I generally find that using a solid fat that melts and 'releases' in the oven is more effective than oil. I prefer butter because of the flavour. To get a thicker coating put the tin in the freezer before buttering thickly. After greasing, shake a little flour over the surface of the tin, and tap out the excess. For standard-shaped tins, I like to line with a silicone-coated baking parchment. This is great for cakes and biscuits.
When I'm blending beaten egg whites into thick cake or pudding mixtures I end up
with little lumps of 'snow'. If I go on folding them in, I flatten the mixture. Any tips?
Only beat the egg whites until you achieve stiff and shiny peaks. Don't carry on beating to the 'snow' stage, when the whites start to appear separated. Mix one quarter of the beaten whites into the heavier mixture to lighten it, then fold the rest of the egg whites in until just incorporated. You will achieve a higher volume this way than if you tried to fold in all the egg white mixture at once.
The sponge on my swiss rolls and roulades always cracks when I roll it up. Help!
I think some things, such as a chocolate roulade, look good with slightly cracked tops, especially when dusted with icing sugar. But, for smooth roulades, the sponge should be cooked for the minimum amount of time, until it is only lightly cooked. While it's cooking, lay out a tea towel and top with a sheet of greaseproof paper, sprinkled with sugar (or for savoury roulades, Parmesan or breadcrumbs). While the sponge is hot, turn it out onto the greaseproof. Cut off any crusty edges with a sharp knife. Use the tea towel to help you roll it up immediately, with the paper inside it. Lay the tea towel over the top while the roll cools. When cold, unroll it gently, remove the paper, fill, then roll up again.
When I make tarts, pies and quiches
I often find the pastry case goes soggy,
and the edge tends to be uneven.
The best way to ensure a crisp, well-browned pastry base is to pre-cook it. Put your pastry in the fridge for at least 30 minutes before rolling it out. Then line the tin, leaving the pastry a little high round the edges. Put the pastry-lined tin in the freezer for 30 minutes, or leave in the fridge until cold and very firm. Line the pastry with foil, and prick through foil and pastry with a fork to stop the pastry puffing up. Fill the case with baking beans (any dried beans or grains will do), and bake at a fairly high temperature (usually about 200°C/gas 6) for 15 minutes or so. This is called 'baking blind'. Remove the foil and beans and bake for another 5 minutes to dry the pastry. To give it extra 'waterproofing', for very wet fillings such as custard, brush with a beaten egg white before putting it back in the oven for an additional minute. Cool for a couple of minutes then trim excess pastry from the top edge with a small, sharp knife. This will give a very clean line. You can then fill the tart and bake according to your recipe.
Any tips for making perfect meringues, crisp on the outside, squidgy in the middle?
Like you, I like my meringues a bit soft inside. Try cooking them in a low oven (110°C/gas 1/4) for 1-1½ hours, or use a pavlova-type recipe, folding 1 tsp cornflour, ½ tsp vanilla extract and 1 tsp vinegar with the sugar into 3 or 4 beaten egg whites. This gives a squidgier texture.
How can I avoid my cakes cracking on top?
Cakes such as madeiras look great with a crack on top, but if you are baking something you want to be perfectly smooth, invert a larger tin over the top of the cake until it is almost baked, removing it when you test the cake for doneness. This usually stops the crack.