Pre heat the oven.
Grease the tin/ pan
All the raw materials should be at the room temperature.
Weigh the ingredients accurately.
Sieve the dry ingredients.
Cream in one direction only till light and fluffy
Add the eggs gradually.
Mixing of dry ingredients should be carried out with fingers carefully.
Do not cream after adding maida just fold it.
Batter should be according to the type of cake.
Use the correct size of pan i.e, batter should be to the 3/4 of the pan only.
Remove the air pockets by tapping the pan.
After batter is filled load it immediately to the oven for better leavening action
Do not disturb the cake while baking.
Close the door of oven while baking.
Test the baking by inserting clean knife to the cake and if it comes out clean then it's done.
Do not forcibly cool the cake.
Cut the cake after complete cooling.