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Tip 5 – Baking temperature and baking times

The baking temperatures and baking times indicated in the recipes are given as a guide and they may be increased or reduced depending on the heating performance of the oven being used.

We recommend that you always preheat the oven fully and only put the cake in the oven when it has reached the temperature indicated in the recipe.

To make sure that the cake is done, use the checking test when the baking time indicated has elapsed.

Tip 6 – Checking if it is done

Sponge and all-in-one sponge: At the end of the baking time indicated in the recipe, stick a wooden skewer deep into the thickest part of the cake, then remove it again. If the skewer comes out dry, without any sponge sticking to it, the cake is done (photographs 1 and 2).

Fatless sponge: This is done when it is no longer moist to the touch but feels soft, and when no impression is left on the surface by a finger pressing it lightly.

Biscuits: These are done when they look golden yellow or golden brown.

Yeast dough and quark & oil dough:

Lift up a corner of the pastry or cake with a wide-bladed knife (photograph 3). If the underside is lightly brown and dry, it is done.

Tip 7 – Nutritional values

These values have been rounded and refer to a single piece or the total amount, as indicated in the recipe.

Tip 8 – Information

At the beginning of most chapters dealing with the various kinds of sponge, dough and pastry, you will find an information section with general explanations, helpful tips and advice about the preparations of the recipes.

You will also find general information about a wide range of subjects related to baking: ovens, height of the oven shelves, kitchen utensils and baking accessories, baking ingredients, garnishing and decorating, as well as glossary of baking terms.

In addition, after each recipe you will find numerous tips as well as suggested recipe variations, modifications and explanations

Tip 9 – Level of difficulty

For each recipe the level of difficulty is indicated, making it easier for you to match the recipe to your experience.

	FOR BEGINNERS
	FOR EXPERIENCED BAKERS
	FOR ADVANCED BAKERS