Large victoria sponge cakes

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.

 
 
 

Previous | Page :  1  2
avatar
Deane-Mae Baker

large sponge cakes

I too have had similar problems with baking a large sponge in a 13x9x3" tin.
The tin is heavy duty and I double lined it; I think this was a mistake.
The recipe uses bicarbonate of soda and buttermilk ... I added some baking powder... another mistake I think.
I baked the sponge at 160degrees conventional oven,shelf 2 from the bottom, and it took just over 2hours!
The centre browned very quickly, and formed large bubbles. At the end of baking and cooling, the top was very crusty, a slight dip in the centre(all this due to the baking powder and temperature perhaps??) The sides and base very very pale!
On cutting to check, there were patches towards the centre that were not cooked through completely, even after the 2 hours!
I have been given such differing advice, e.g don't line the sides, only the base,just grease the sides, bake it at 170 degrees conventional for about 45mins, bake it at 140 degrees fan for 2 hours.
I would really appreciate anyone's comments on all of the above and to the person who eventually had success with the large square sponge... what temperature did you bake at and for how long please, because yours sound closest to the size I want to bake.
Many, many thanks in advance (I'm having another go at it this weekend)
Deane-Mae

avatar
KatBradbury

11inch square

Hi I've had success using a 365g (castor sugar, SR flour+ half a teaspoon baking powder, butter)+ 6 egg mix + vanilla + with an 11 inch wilton pan (lined)

My method: Seperate eggs, whisk whites to soft peaks add a tablespoon of sugar if needed to stabilise, cream butter, sugar & vanilla together for 5 mins, add yolks whisk, fold in whites (1/4 first then the rest) now fold in flour and add milk slowly till flour is only just mixed in.

Put mix into tin carefully pushing more mix towards the edges of the tin (so it looks like a cake that has sunk! :P ) - I find I always end up with level evenly cooked cakes this way :D

Cooking: 20 at 160 then 30mins at 150 and then 30 turn off and leave for another 10 mins in oven before removing. (conventional oven) Check with skewer before turning oven off it should be clear /almost clear

avatar
KatBradbury

cooking that 11inch cake

I made a boo bo in my cooking instructions :P

Cooking: 20 at 160 then 30mins at 150 and turn off and leave for another 10 mins in oven before removing. (conventional oven) Check with skewer before turning oven off it should be clear /almost clear if not leave for another 5-10 mins checking with skewer at 5 min intervals.

avatar
KatBradbury

Another thing I forgot for the 11inch cake

Also forgot to tell you the amount of milk - 80ml

" Hi I've had success using a 365g (castor sugar, SR flour+ half a teaspoon baking powder, butter)+ 6 egg mix + vanilla + with an 11 inch wilton pan (lined)

My method: Seperate eggs, whisk whites to soft peaks add a tablespoon of sugar if needed to stabilise, cream butter, sugar & vanilla together for 5 mins, add yolks whisk, fold in whites (1/4 first then the rest) now fold in flour and add milk slowly till flour is only just mixed in.

Put mix into tin carefully pushing more mix towards the edges of the tin (so it looks like a cake that has sunk! :P ) - I find I always end up with level evenly cooked cakes this way :D

Cooking: 20 at 160 then 30mins at 150 and then turn off and leave for another 10 mins in oven before removing. (conventional oven) Check with skewer before turning oven off it should be clear /almost clear"

avatar
Linda B

Further Info. Please?

Hello

If anyone (or Kat) is viewing this forum on this topic, I could do with a little advice!

I would like to use the recipe from Kat Bradbury but she does not give the quantities of each of caster sugar and self raising flour.

Kat if you're there.... which proportions are used?

Thanks.

LB

avatar
Lindsey, Food Editor

For Linda B

Hello Linda,

My guess is that Kat means 365g of each of – Caster Sugar, SR flour & Butter.

Best wishes

Lindsey

avatar
Noreen, Board Moderator

For Kat

Kat - why don't you add your recipe to your Profile then you can correct it and it will be easy for you and other members to find?

avatar
laurel

Mixer problems

I really sympathise with the foregoing problems, as I seem to have developed similiar problems of my own.
I have always prided myself that I could produce w well risen, light VS & cupcakes with my trusty K/Chef. Last Autumn after 30 yrs of faithful service it died.
In the Spring I decided to treat myself to a K/Aid as they seemed to be doing the job ok on Bake Off and the new Kenwoods seemed so flimsy and noisy.
Well I haven't made a decent cake since, they are edible but that is about all I can say about them. I use the creaming method not an all in mixing, I think the problem is the sugar isn't mixing in properly- wondered if anybody had had similiar problems or had any ideas.

 
Previous | Page :  1  2

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com

 

 




NetObserver
CMS solutions by REDtechnology.com