Help needed please

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dougal123

Help needed please

Hello every one, I'm new to this forum. I have been baking for nearly 40 years but recently my plain and chocolate sponges are really heavy. I've tried the all in one method and the creaming method. Have to bin them in the end. I don't understand what I'm doing wrong at all these days as I used to make beautiful cakes. Also has anyone a deep light sponge mix for a 9 inch round tin please. I've tried everything but comes out heavy. Just to add I've always cooked the sponge in one cake tin then sliced it before filling. Thank you.

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dougal123

Help need pleaseed

Just to add to my first question. I have been using 12 oz of sugar, butter, flour plus 2.5 tsp baking powder plus 6 eggs for the 1 x 9 inch cake tin and when I fold in the flour and co-co powder bit at a time, gently it feels like glue. I have a 25th anniversary 9 inch sponge to do in a months time and this will be a disaster. Really worried. Thank you

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Welshcookie

Sponge cake

It sounds as though your mix is too dry. Flours do vary, also egg sizes. Rather than number of eggs, make sure you use the same weight of eggs as the other ingredients. If the mix is too thick add liquid to give a dropping consistancy; either milk or warm water, as you prefer.

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Yummy

Sponge Cake for Dougal

Hi Dougal, welcome to the site.

If you have a spare hour look onto my profile and give the Gateaux de Yaourt cake (Yoghurt cake) a go.
Really easy with no weighing as you use the yoghurt pot to measure all the rest of the ingredients. Plus it is an all in one mix method so couldn't be simpler. And another plus is that it uses sunflower oil instead of butter/margerine, ideal for anyone with an intolerance to dairy.

This makes a lovely light sponge which keeps moist and would be a great alternatively to your usual sponge cake. I have put a photo on for you to see, Hope you have a try, would love to see what you think.
Good Luck
Yummy

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linda1

cake

This is only a thought but seeing as this is only a recent problem you have been having, have you thought that it may be the temperature of your oven that is not working properly. Try an oven thermometer to check.

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dougal123

Lovely cake

Thank you Yummy for your recipe, I will give it a try. It looks absolutely gorgeous. Thank you again

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dougal123

Oven temperature

Thank you for your reply. I have recently bought a new oven and an oven thermometer to double check the temperature as I know some ovens differ so many degrees to another. The problem seems to be when I'm folding in the flour, very gently, figure of eight, the mixture feels like glue. I don't understand why I've all of a sudden lost the plot on baking cakes. I did think it may be too much flour, but I've looked on all sorts of web sites and they do not differ on quantities of sugar, flour and butter. Could it be I'm using too cheap a flour?

avatar
dougal123

Oven temperature

Thank you for your reply. I have recently bought a new oven and an oven thermometer to double check the temperature as I know some ovens differ so many degrees to another. The problem seems to be when I'm folding in the flour, very gently, figure of eight, the mixture feels like glue. I don't understand why I've all of a sudden lost the plot on baking cakes. I did think it may be too much flour, but I've looked on all sorts of web sites and they do not differ on quantities of sugar, flour and butter. Could it be I'm using too cheap a flour?

avatar
dougal123

sponge cake reply

Thank you Welshcookie, too dry may be the answer. I was a little worried at the time about adding too much extra liquid but it makes sense as my previously made cakes were always creamy and dropping consistency. May I ask all who have replies, do you use the all in one method or cream the butter and sugar first?

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Welshcookie

Sponge

I usually do what the recipe says, though both work. Instinctively I feel creaming gets more air in, though that may not be true. I know that with creaming the sugar is more likely to be fully 'dissolved' in the fat as I would beat until it was no longer gritty.

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Karen`s Kitchen

Use half

Dougal, it seems like a lot of ingredients. For 2 8" cakes which I sandwich< I use 6oz of everything and 3 eggs for an all in one recipe (soft marg not butter). Cook in 2 tins at GM4 for around 40 minutes. they turn out so light and tasty.

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Yummy

Help Needed Please

Dougal, I have made a chocolate version of the Yoghurt Cake and filled it with Black Cherries and Cream, then I adapted it to make a Valentine's Day Cake by using the top I took off to make the hearts.
I have put a couple of photos onto the recipe in my profile so you can have a little peep. Alternatively you can see all the photos of the Delia Forum Cooks recipes by following the link, also in my profile,
Yummy

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Honey

Help needed please

Not for a 9 inch tin, but never the less a very light cake and worth a try some time.

Honey :-x

Blow Away Cake - Serves 8

This one is much lighter than a classic Victoria sponge and lovely filled with cream and crushed strawberries or raspberries and top dusted with icing sugar.

Preheat oven to 180˚C (cooler for a fan oven).

1/3 cup (50g) cornflour
1/3 cup (50g) plain flour
1/3 cup (50g) self-raising flour
4 x 60g eggs, at room temperature
2/3 cup (150g) caster sugar

1. Grease 2 x deep, 20cm (8") round cake tins and line bases with baking paper.

2. Sift flours and 1/4 tsp salt together three times to aerate.

3. Using an electric mixer, beat eggs and sugar in a large bowl on medium-high speed for 6 minutes, or until mixture is thick, pale and tripled in volume.

4. Gradually sift flour mixture over egg mixture while folding in with a large metal spoon until just combined.

5. Divide mixture between prepared tins. To level batter, gently spin tins on kitchen counter.

6. Bake for about 20 minutes, or until cakes have shrunk away from the sides slightly and spring back when gently touched.

7. Turn out on to baking paper-lined wire racks. Carefully peel away baking paper, then leave to cool.

Alternative filling:

8 ozs. (225g) raspberries
3 – 4 tbls. Soft set raspberry jam
1 x 250g tub mascarpone cheese
1 x 200 ml tub fromage frais
1 tbls castor sugar
1 tsp vanilla extract


avatar
Nausea Bagwash

Cake

"Just to add to my first question. I have been using 12 oz of sugar, butter, flour plus 2.5 tsp baking powder plus 6 eggs for the 1 x 9 inch cake tin and when I fold in the flour and co-co powder bit at a time, gently it feels like glue. I have a 25th anniversary 9 inch sponge to do in a months time and this will be a disaster. Really worried. Thank you"
.....................
Are you using self raising or plain flour? If you are using SR the amount of b/powder is a bit excessive

avatar
Nausea Bagwash

Cake

"Just to add to my first question. I have been using 12 oz of sugar, butter, flour plus 2.5 tsp baking powder plus 6 eggs for the 1 x 9 inch cake tin and when I fold in the flour and co-co powder bit at a time, gently it feels like glue. I have a 25th anniversary 9 inch sponge to do in a months time and this will be a disaster. Really worried. Thank you"
.....................
Are you using self raising or plain flour? If you are using SR the amount of b/powder is a bit excessive

 
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