You know me…I love a bit of camp in the kitchen.
When you’ve whipped up a delicious, delightful cake, spooned it into the cake tin and placed it in the oven, I want you to think of Larry Grayson and ‘shut that door’. Don’t get tempted to open the oven door, to take the tiniest peak to check your cake.
Here’s the science bit (according to St. Delia): “What happens to the cake mixture is that the heat causes the air bubbles within it to push up and expand the mixture, making a light, airy cake, and this only happens if the heat is constant until finally the cake has reached a point where it can’t expand any more and the structure is set. When you open the oven door you send a rush of cold air in, which diminishes the heat and interrupts the expansion process.”
So, shut that door!