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19
• 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 its 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 feels 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
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