page 1 | 2 | 3 | 4 | pdf Baking Tips: Make sure the butter is at the correct temperature. It should yield gently to pressure. If it’s too cold, it will not cream sufficiently. The creaming of the butter and sugar is the most important step. For maximum aeration and volume of the cake, the butter and sugar must be beaten until very fluffy and almost white in color. If you are using a stand mixer, start the creaming process and then continue with the other steps. If using a hand held mixer, beat for about 5-6 minutes. To bring eggs to room temperature quickly, place in a bowl of hot tap water for a few minutes. Once flour has been added to the batter, any liquid added afterward can combine to form gluten. This will make the cake tough. Do not over mix at this point. The first sign that a cake is almost done is a heavenly smell! If completely cooked, the cake should have pulled away from the sides of the pan. It should also spring back when you press the center gently with your finger. If an indentation remains, bake for a few more minutes. page 1 | 2 | 3 | 4 | pdf