Sunken Berry Cake

An oven thermometer ensures reliable results, especially with older appliances.

Also grease the sides well so the cake releases cleanly later.

The butter should really be soft (room temperature); it will become airy faster this way.

Occasionally scrape down the bowl sides so nothing remains uneven.

If you quickly sift the dry ingredients, the batter will be especially fine.

Stir only until no flour is visible so the cake stays tender.

For frozen berries, use them unthawed and lightly toss with a little cornstarch first so they stay better distributed.

Towards the end, do a skewer test: only a few moist crumbs should cling to the wooden skewer.

On a rack it cools more evenly and won’t become soggy on the bottom.

Add the water tablespoon by tablespoon to avoid making the glaze too thin.