Instructions: Sandwich Tins
Grease base and side of tin with melted fat. If necessary line base of tin with greased greaseproof paper.

Swiss Roll Tins
Using a piece of greaseproof paper lin/2.5cm larger than the tin make a short cut lin/2.5cm from each end of the short sides. Grease the tin then fit the paper in the tin and grease well.

Bun or Patty Tins
Lightly grease with melted fat.

Deep Cake Tins
Cut a piece of greaseproof paper to fit round the sides of the cake tin. Allow 12mm extra on depth. Make a 12mm fold along the edge and make cuts at intervals up to the fold. Place around sides of tin. Cut out a circle to fit into base. Grease well.

Choice of flour

Plain or selfraising flour or a mixture of both may be used in cake making as indicated. Whichever type of flour is used it should be sifted before adding to a mixture. For best results use plain or self raising flour as specified in the recipe.

Selfraising flour has the exact amount of raising agents evenly blended throughout the flour so eliminating errors when calculating. Plain flour should be used in whisked cakes as the air in the mixture acts as a raising agent. In melted cakes which contain treacle such as gingerbread bicarbonate of soda should be added to the plain flour to act as a raising agent. For rich cakes a mixture of selfraising and plain flour is ideal to give an even rise.

Cooling cakes

Small Cakes and Buns
Leave in tins for a few minutes before
removing and placing on a wire rack to cool.

Large Cakes
Leave in tins for at least half an hour before removing and placing on wire rack to cool.

Allow to cool completely before storing in kitchen foil.

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