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A Thread for all UK bakers!! - Page 61

post #901 of 3058
7/6/10 at 1:41pm
Quote:
Originally Posted by skinnyminx

i have tried everything every recipie i can find under the sun my flippin spounge does not come out right ive made loads an loads thought spounge was supposed to be simple... ive tried everything... they seem to brown an bubble burnt ontop . they are real oily .. like as if there is to much butter.. but all the spoung recipies have equal amounts of flour sugar butter.. i cook on 180 ..whats wrong . i use an electric wisk??? i have almost given up i just threw out two 9 inch attemps from last night its such a waist of ingreadiance its a sin icon_cry.gificon_cry.gificon_cry.gif



OK let's break things down. You say you are cooking at 180, is it a fan oven it needs to come down to 150, if not still come down to 170.

You say you are using and electric whisk but how long are you whisking for, it should only be for a few minutes.

How do you grease your pans, if you are over greasing that could be why they come out looking greasy, it only needs a light covering.
A balanced diet is a cake in both hands!
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A balanced diet is a cake in both hands!
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post #902 of 3058
7/6/10 at 1:47pm
I'm with janexo overbeating could be the problem, also try lowering your shelf as well as the temperature.
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post #903 of 3058
7/6/10 at 1:56pm
its a fan assisted oven ... so ill drop to 150 ya? then as for wiskin the main recipies im finding start with mixing the butter and the caster sugar first so i do it takes a few mins though they say to make it fluffy so i wisk till it all joins in and looks creamy. then i add eggs and sifted flour mix all in till it looks blended in and incorperated. little water or milk and my venilla essense. hows this sound to ye??

i grease the tins lightly with inside of foil wrapper of marge block..( just seen mam do it when younger) is this wrong? maybe my lightly is still to much . im just afraid they wont come out of tin as that was my first prob
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post #904 of 3058
7/6/10 at 2:18pm
I have my eggs and butter at room temperature, usually have them out the night before and chop up butter into small pieces and whisk all the ingredients together. I use a basic victoria sponge recipe with slightly more flour to to other ingredients.
I also use marge or butter wrappers to grease the tin and then a little flour in the tin shaken around the bottom and sides. I also use the foil with wet kitchen paper as baking strips around the side for more level baking. Can't remember the last time mine stuck in the tin.
On the BSG website there is a recipe for HD sponge that most members use and is highly recommended and supposed to be foolproof. I think Bashini uses it . I am happy with mine so haven't bothered switching.
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post #905 of 3058
7/6/10 at 2:21pm
Ok Minx so I think we will have sorted why they are getting too brown they are being cooked on to high heat so hopefully that will make a difference.

I never use water in any of my cakes, and only tend to use milk in my cuppies.

You say you use equal amounts of butter flour sugar but what amount are you using for a 9 inch tin? Really it needs to be about 9 ounces to fill 2 9 inch tins and weigh your eggs with the shells on and they should also weigh 9 or a near as you can get it.
Greasing,no that is not wrong but you could try Wiltons cake release, I find that really good.
A balanced diet is a cake in both hands!
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A balanced diet is a cake in both hands!
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post #906 of 3058
7/6/10 at 2:40pm
ul probably laugh i dont no its right but i first started using recipies in the back of a cake decorating book i bought as it had the ingridiance for each size tin roung square. so for the 9inch round i do it in 1 deep 9 inch deep tin as i figured doing 2 9 insh shallow tins would leave way more uneven edges for covering with fondant.

so the recipie is 450g self raising flour
450g butter
450g caster sugar
8 eggs?? i reduced the amout of eggs the last time i done it to 6 but it did the same

10mils water or milk 60 mins at 180c

what do ye think??

when u grease the tins is it plain or self raisin flour you put in ??

if this is nothing like yer recipies could you please fill me in on yours for a 9 inch icon_redface.gif
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post #907 of 3058
7/6/10 at 3:55pm
I use a normal victoria sponge recope,but add cocoa powder mixed with boiling water to give the consistancy of cream.When cool add to creamed marg and sugar,the cake is light, chocolatey and moist.Great idea to start a uk thread as I have never heard of some of the ingredients they use in the states(I google it)
good luck with your business
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post #908 of 3058
7/7/10 at 12:24am
skinnyminx just a few questions that might help you get where you want to be.Are all of your ingredients brought to room temp first? Important to get the best from the butter and eggs. How long are you creaming the butter and sugar? You need a good 5-8 mins on a low to med speed. The sugar should kind of disapear into the butter, no gritty feeling. Are you adding the eggs one at a time and beating in well? they need to be well incorporated. Now do you use a mixer to fold the flour in? you should in a perfect world use a wooden spoon or spatular to fold so as not to disturb the already beaten in are. Cook on a lower temp for a little longer. I always bake at gas mark 2-3 150oC and add approx 30-40 mins onto the cooking time if it says a higher temp.
For a simple sponge cake I use a madera cake recipe that I have had forever and it never fails me.
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post #909 of 3058
7/7/10 at 12:48am
I do a Delia style recipe and it's the best sponge I've made in 10 yeas of baking.

http://www.deliaonline.com/how-to-cook/baking/how-to-make-all-in-one-sponge.html
Quickly learning through all my mistakes!
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Quickly learning through all my mistakes!
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post #910 of 3058
7/7/10 at 12:48am
O. I do use electricwisk for flour . an this evening I'm gonna give it one last go. I'll get my ingrediance out of fridge now before I go to work. Does my ingrediance above sound o.k to you scrummy for doin a 9 inch cake this eve all in 1 deep tin?
Do u cover ur cakes in brown paper while cookin
I'll also reduce my temp to 150 an see. Ant other tips before my last attempt ?
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post #911 of 3058
7/7/10 at 1:08am
Quote:
Originally Posted by princesssalamander

I do a Delia style recipe and it's the best sponge I've made in 10 yeas of baking.

http://www.deliaonline.com/how-to-cook/baking/how-to-make-all-in-one-sponge.html



I've just read delias recipie it seems to
good to be true. Have you ever doubled these quantaties or even increased then to make bigger cakes
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post #912 of 3058
7/7/10 at 11:57am
skinnyminx my recipe is a mix of selfraising and plain flour. Here is a close one that I have given to quite a few people and they love it.
9" round tin 3" deep. Cook at gas mark 2-3, 160oC

Butter (room temp) 400g
Caster sugar (don't sub with granulated or it will go crusty on top) 400g
Eggs (room temp) 8
plain flour 300g
self raising flour 95g
Milk 10ml

Cream butter and sugar for approx. 6-10 min. add eggs one at a time and mix well. fold in flour with a wooden spoon and add milk. mix in well and pour into a prepared tin.

When preparing a tin I grease line the bottom with parchment and sprinkle with any flour.
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post #913 of 3058
7/7/10 at 12:05pm
skinnyminx

I double it all the time. They don't look like much on their own but don't need too much re-leveling, easy to add cocoa or something to flavour it and had nothing but compliments about the sponge. Once covered you don't notice the fact that it's sometimes a little more coloured than you'd hope for but I can't rave this recipe up enough. I do use flora buttery though in all my cake making as nothing else comes out quite the same! I wish I could grab you over here to try it and see for yourself, I'm sure you'd never not use it (apologies, I've had a drink tonight)
Quickly learning through all my mistakes!
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Quickly learning through all my mistakes!
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post #914 of 3058
7/7/10 at 12:27pm
Hi, I discovered Alan dunns Wedding Cake Bible, he has a recipe in there for a high density sponge, I use it all the time everything goes into the bowl at the same time 3 mins later batter is ready. It makes a 10" x3" round or 2 x 9" sponge cake tins. It is a sturdy sponge really carves well for kids cakes and is incredibly moist and I also use it for my Cup cakes everyone goes absoloutly crackers for it. I have so many orders I sometimes have to say no.
I have a fan oven and had to buy a oven thermometer my oven although new, was way out. I bake at 145c slow slow slow. I use wet newspaper around my tin to stop edges doing too soon.
I also only use Mcdougalls Supreme Sponge flour, and try Lurpak spreadable butter you will find a vast difference in taste. Jane Asher swears by Lurpak spreadable. BY the way this recipe also makes 18-20 large cupcakes.
Hope this is some help do try it and see for yourself
Avenge yourself, live long enough to be a problem to your children - Kirk Douglas
A "senior moment" is a euphemism to indicate a temporary loss of marbles to anyone over 50 - Anon
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Avenge yourself, live long enough to be a problem to your children - Kirk Douglas
A "senior moment" is a euphemism to indicate a temporary loss of marbles to anyone over 50 - Anon
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post #915 of 3058
7/7/10 at 12:41pm
LAdies it's in the oven last atempt fingers crossed . I follies all tips I got. I reduced heat to 150c I greased an flours my tin an I cut up an old town into strips an wet it an stuck it round sides . O.k maybe not last time I'm goin to try Delian and alan next . Fingers crossed this HD spounge from bag works I'll let ye no in 1 hour 5 mins
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