About Delia's Iced English Walnut Cake...
Asked on 16 Aug 2020 by Paul
Hi Lindsey,
I have been having trouble with the Iced English Walnut Cake. I have made it several times and each time it sank quite spectacularly! I checked my ingredients to ensure freshness, tried again with the same sinking results; I am using the Delia 18cm cake tin. I then decided to research what could be wrong and everything pointed to too much raising agent as a cause for sinking cakes. When I checked the recipe, it asked for self-raising flour and baking powder. I tried again, this time omitting the baking powder and the cake was a success. Please can you verify if the recipe should be plain flour with baking powder or self-raising flour without baking powder? Or is the error still on my side?
I have made many of Delia's recipes with complete success, except for this one.
Cheers
Paul
You are here
Featured Recipes
Have you seen...
Sign up for our newsletter
Posted on 14 Feb 2022 by Delia Online Team
Register to receive our newsletters
Hello Paul,
It’s true that too much raising agent can cause a cake to rise fast and then collapse.
Delia adds baking powder to sponge cakes with self-raising flour when the method is all-in one.
Generally, I would say that a sponge cake sinks because it is undercooked or when the oven is opened before it is cooked.
I am assuming when you say you’re using the 18cm cake tin you mean 2 x 18cm sponge tins.
Kind regards
Lindsey
Hi Lindsey
Thank you for the reply.
Yes, I am using 2x18cm cake tins and I never open the oven door when baking cakes, I learnt that one the hard way! This is the first time that I have used an all-in-one recipe, I will try a few others and see if I get the same results. I guess it could be my oven too.
Anyway, thank you for your support.
Cheers
Paul