BakeTips
Clever and useful tips for your kitchen.

A ‘Ribbon Trail’
Some recipes, like those for sponge cakes, ask you to whisk the egg and sugar mixture until it forms a ‘ribbon trail’.
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Lining a Shallow Tin
When lining a shallow tin, such as a Swiss roll tin or slice tin, the simplest way to ensure that the base and all four sides are lined is to take a single piece of non-stick baking paper that is about 8cm larger than the base of the tin.
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Chewy Meringues
Some like ‘em crisp, some like ‘em chewy. If you fall into the chewy camp with your meringues it is easy to make sure they have this hard-to-resist texture by taking them from the oven as soon as they have finished baking...
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Don't Grease Tart Tins
When making a pie or tart there is no need to grease the tin before you line it with pastry – the high butter content in the pastry will naturally stop it from sticking to the tin.
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