Asked on 24 Mar 2017 by SteveF
Hi!
I have tried to make the the walnut and espresso sponge cake about a half dozen times. Everytime the center of the cake doesn't completely rise. I purchased new baking powder, have fussed around with the temperature and tried chopping the walnuts with varying degrees of coarseness. The cake always tastes great, I just can't get the center to rise. I read somewhere that there is a difference in the way US and UK process self-raising flour. (The US adds salt, for example, to its self-raising flour.) Could that be causing the issue? Any suggestions? Should I ditch the self raising flour and just use all purpose and increase the baking powder? This is becoming personal...
Hello,
Are you opening the oven door too soon?
Or adding too much baking powder?
We show this cake on the cookery school if you have a moment to watch.
Perfect Cakes: Other Kinds of Sponge Cakes
Kind regards
Lindsey
Hi Lindsey,
Thanks for the feedback!
After doing some digging I found that American manufactures use less baking powder (and add salt for some reason) to self-rising flour. So instead of using prepackaged self-rising/raising flour I made my own (1 tsp baking powder to 111g flour - which you suggested to another users who couldn't find self-raising flour in their location) and the problem is solved!
Thanks again!
Steve