helps to add air and ensures that all dry ingredients are properly combined. if you don’t have a sifter, you can use a wire mesh strainer.
filling the pan…generally, the cake batter should fill the pan by at least 1/2 and not more than 2/3, unless otherwise instructed.
bake the cake...bake the cake in the middle of the oven.
do not open the oven door…opening the oven door too many times while your cake is baking could lower the oven temperature. wait until the cake is nearly finished baking before you open the door.
let the cake cool properly…remove the cake from the pan after allowing the cake to cool in the pan on 