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Step 7: Whisk in the flour

Using the medium setting, whisk in about half the flour, alternating briefly with any liquid (milk), then the other half of the flour. Only add enough liquid so that the sponge mixture slips heavily from a wooden spoon (photograph 3) – this is the right texture. If you add too much liquid the cake will not only be soggy but solid ingredients such as raisins will sink to the bottom because the sponge is too soft. There is one exception, namely when the sponge contains a lot of butter and eggs and little or no liquid. This mixture can be runny because the eggs will firm up the sponge while baking.

Baking powder begins to work as soon as it comes into contact with liquid. This is why it is first mixed with the flour and is only stirred in towards the end of the preparation process. This will ensure that the texture of the cake remains light and fluffy and prevent air holes from forming.

Step 8: Add the other ingredients

When you have added all the ingredients and the mixture is ready, you can begin adding the raisins or fruit as indicated in the recipe. Tinned fruit or fruit preserved in jars should be drained thoroughly to prevent too much liquid getting into the mixture. After draining, put them on a piece of kitchen paper so that any remaining juice is absorbed. Then fold the fruit or other solid ingredients into the sponge, using a pastry scraper.

You can also stir them in with a hand-mixer on the medium setting – briefly! Be careful not to squash the fruit, since this would also colour the sponge in a rather unsightly manner.

Cherries or other heavy ingredients will not sink to the bottom if you sprinkle them with a little flour before stirring them into the sponge (photograph 4).

Step 9: Put the sponge in the mould

Now transfer the sponge mixture into the prepared mould or tin and smooth the surface; it is best to do this with a spatula or a pastry scraper. The mould or tin should be about two-thirds full.

Step 10 – Bake the sponge

The sponge mixture must be baked as indicated in the recipe immediately after it has been made.

Before removing it from the oven at the time given in the recipe, check whether it is done. Insert a wooden skewer in the highest part of the cake: if it comes out dry and is not sticky with sponge mixture, the cake is ready.

Leave the cake in its tin on a cake rack for about 10 minutes after taking it out of the oven, then turn it out and leave it to cool on the rack (photograph 5). Bases baked in a fruit flan mould can be removed from the mould immediately.

Storing cakes correctly

Wrapped in aluminium and stored in a cold place, a cake will remain fresh for several days. If the cake has been frozen it should be allowed to defrost at room temperature while still wrapped.

Cakes with whipped cream or quark should be kept in the refrigerator or freezer. If frozen, defrost them in the refrigerator.