When baking flat cakes, you want a soft that is flat on to with fluffy edges and is moist all through. The reason why cakes do not bake this way is that when you put the cake in the oven, the outside bakes faster then the inside then the outside bakes fast, and while the inside bakes slower and continues to rise. So if you want a uniform cake, you start by cooling the outside of the cake tin so you can get a flat cake layer that is really fluffy on the outside.

There are a couple of ways to achieve a perfectly round and fluffy cake, the first is using cake strips and you can adjust the strips to bake a 9-inch cake, 8 inches, or 6 inches. The strip will cover the outside of the pan. If you don’t have cake strips, you can make your own using tinfoil and paper towels. When making your paper towel tinfoil, get the length of the pan to the exterior edge, you can do that by wrapping paper towel on the pan then take the paper towel and wring it out, so its not totally soaking wet but still wet.

Fold the paper towel to about two inches then get enough tinfoil and put the paper towel on top then start folding it. Basically, you wet the paper towel and now you are wrapping it in tin foil which will hold the moisture in during baking. To wrap it, place your pan sideways in the center of the foil then wrap the tinfoil around and then crimp the edge a few times so it holds its place then folds the edge underneath. You want it to be really in place si it does not slip off.

For the cake strips, soak it until it is really wet then wring it out and place it around the pan. To make the cake, start off by sifting the dry ingredients that are all-purpose flour, sugar, baking powder, and salt, give them a quick whisk and set them aside. For the wet ingredients, add half a cup of sour cream in a bowl together with milk, egg whites, vanilla extract, melted butter then give everything a nice whisk.

To prepare your pan once you have coated then with the cake stirps, butter the inside of the pan then lightly dust with flour and set the pan aside. Combine the wet and dry ingredients then give them a nice mix. Pour batter evenly among your cake tins then bake in a preheated 340 degrees Fahrenheit oven for 35 to 40 minutes.

This technique will really improve the quality of your bake, your cake will rise up more, it will be softer and you will have a nice flat top.

Ingredients for the cake;

  • 1 2/3 cup all-purpose flour (7.5 Oz/ 213 grams)
  • 1 cup sugar (8 Oz/ 228grams)
  • 1/4 tsp baking soda 2g
  • 1 tsp baking powder 4g
  • 3/4 cup unsalted butter (6.2 Oz/ 176grams) room temperature
  • 3 egg whites
  • 3 tsp vanilla extract
  • 1/2 cup sour cream (133 ml)
  • 1/2 cup whole milk (113 ml)