When no streaks of flour remain in the dough, fold a few extra times to ensure you aren’t missing pockets of flour at the bottom
Bake the cake layers right after folding in the flour – they should not sit too long
Always use a conventional oven setting (not a convection/fan setting)
An electric hand mixer will take 2-4 minutes longer to beat the eggs
Tip from reader, Hilda: “How do you know u get the right consistency? Lift up your beater (whisk) from the batter. Make a figure “8” using the batter that drip off the beater. Then count to 10 seconds. If the figure 8 still remains on top of the batter, then u have the right consistency. If the figure 8 sinks into the batter before 10 secs, then u need to beat it longer.”
Bake in the center of the oven
Place cake in a fully pre-heated oven
Do not open the oven door to check on the cake until towards the end
Let the cake cool in a room without any outdoor draft which can make it seem eggy
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