Cake help

This is the place to ask other users for cookery advice, ingredient info and technique tips. You are very welcome to pass on your favourite recipes, but please bear in mind that, with over 1,200 recipes on the site, it might be worth seeing if Delia has something similar.

 
 
 

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Chloe B

Cake help

This is a desperate situation and I am at my wits end. I have been attempting to bake cakes for a number of months, lemon cake is a favorite with the family as is chocolate cake and coffee and walnut. Theses cakes taste wonderful and I make my own fillings and toppings such as fresh lemon curd. They disappear from the pantry within a couple of days. The problem is they never rise! They are half the size of friends cakes and I cannot work out why. I have used self raising flour plus additional baking powder and fresh eggs but to no avail. I have tried both the classical creaming method and using a food processor but must be doing something very wrong. I would love to cook a cake for colleagues at work which others do on a regular basis but cannot serve up my flat sponges. If you could offer any help or advise I would be very grateful. Thank you.

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Lizzie Lancashire

I know what you mean!

My friend's Vic sponge is twice the height of mine, and when I asked for her recipe, she uses more eggs than me, so that might be it? The only other possibilities I can think of are that you're using the wrong sized cake tin (unlikely) or you're not creaming the butter/sugar for long enough. I don't know if I'm allowed to mention other sites on here, but the BBC Food site has some brilliant videos on cooking techniques, which showed me that I was giving up far too quickly when it came to the creaming method - it needs to be almost mousse-like in consistency. Keep trying, and good luck.
L x

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sandra

Cake help

How annoying for you !
Would iterate correct tin size cannot be underestimated. It is so important, the one basic I would never,ever compromise on.
Secondly,do not "check" on your sponge whilst it is cooking. Once it smells like cake rather than batter it is rising ! After recipe timing,assuming your oven is at the correct temp. do the usual "spring back " test and all should be well.
Good luck.

 
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