Baking powder

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Cinnamontwirl

Baking powder

I have made two cakes recently using plain flour and baking powder instead of self raising but both have sunk very badly in the middle. The powder is fresh as is the flour. Help,please. Cinnamon

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Honey

Baking powder

Bumping this up for Lindsey.

H x

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Lindsey, Food Editor

Baking powder

Hello Cinnamon,

I’m not sure why you cakes have dipped. To make my own self-rising flour I use 1 teaspoon of baking powder per 110g plain flour so presuming you have done the same.

There are many reasons cakes can sink ….

Undercooking.

Incorrect temperature.

Opening the oven door too soon.

Under beating.

Not enough flour or too many eggs.

Are you using one of Delia’s recipes?

Lindsey

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Cinnamontwirl

Thank you Lindsey

My cakes have only started sinking since I started using baking powder and plain flour instead of self raising flour. I think I'll go back to the way I did it before. Cinnamon.

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Daisy Chain

That sinking feeling......

Hi Cinnamon,
I did the same as you, baked my usual cakes using plain flour and baking powder instead of self raising and had the same result. One of my friends told me that I'd probably used too much baking powder as that caused the flour to break down and not be able to hold its shape. I must admit I didn't level the tsps, just whopped them in. Anyway, next time,I measured level tsps. and the cakes rose and have done ever since. Good luck! Daisy Chain x

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Essex Girl

Sinking Cakes

I know that when you make all-in-one Victoria cakes you should be very careful not to over-do the baking powder because it would stop the cake rising as much.

 
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