How to grease pans: Before pouring the batter in a tin you have to grease it! You can either butter it, lay parchment or use cooking spray. But, there’s another way: I usually pour 2tbsp of olive oil in the pan and then I spread it all over with fingers or a piece of kitchen paper. Then I normally dust my pan with some flour and I shake it until it’s all covered. It’s not always required but it gives extra crip at the adges.

Choose the right tin: It’s super important to use the correct sized pans. In my recipes I usually use 20 cm tins (approximately 7 or 8 inch). This size let me have nice high cakes (not flat) and with the right amount of servings (between 8 to 12, depending on the cake…and appetite!). to avoid any mistake I’ll always write tin’s size needed at the beginning of the recipe

Ingredients temperature: If not specifically required, all ingredients should be at room temperature. I always do this: when I plan to bake, I immediately take out from the fridge some eggs, butter, etc. Then I start to look for a recipe…And as I always can’t make up my mind about what to bake, they will warm up at least for 30 min to an hour

Whipping egg whites: To get the most volume from beaten egg whites, before starting add a pinch of cream of tartar or some lemon drops to obtain stiff peaks (acid components do that). Don’t use salt!

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