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•Theterm“softpeaks” meansthattheegg
whitebarelysupportsitself.Whenthehead
ofthemixerislifted,theeggwhitemixture
willcurlandmayfallfromthebeater.
•Theterm“firmpeaks” meansthattheegg
whiteholdsitshape.Whentheheadofthe
mixerislifted,theeggwhitemixturewill
remainpointyandfirm.
•Whenmakingpavlovaor othermeringues,
alwaysusecastersugarasitdissolves
mucheasierthanothercoarsersugars.
Sugarshouldbeginbeingaddedatsoft
peaks.Ifyouwaituntiltheeggwhites
reachfirmpeaksandaredryitwilltake
longertodissolvethesugar.
•Totestifsugarisdissolved,rub asmall
quantityofmixturebetweenyourfingertips.
Ifitfeelgrainy,continuebeatinguntil
smooth.
•Ingeneral,cakesshould becooledona
wirerackafterthesuggestedstanding
time.Thestandingtimeistoprevent
thefreshlybakedcakefromsplittingor
crackingwhenremovedfromthepan.
•Fruitcakesandvarious otherheavycakes,
suchasmudcakes,arebestcooledinthe
pan.Duetotheweightofthesecakes,
turningoutwhilestillwarmwillcause
themtosplit.Coolinginthepanalso
keepsthemmoist.
•Spongesshouldberemoved fromthepan
assoonastheycomeoutoftheoven.
•Mostbiscuitsarebest cooledonthebaking
tray.
Cookery tips for best results continued