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What am I doing worng??

post #1 of 26
8/13/11 at 9:25am
Thread Starter 
icon_sad.gif I have just made a second attempt at baking a cake, with no luck!!

I used two sandwich tins and followed the instructions, using the exact quantities......4oz flour, sugar, butter and two eggs.

This is the second time they have not risen, any ideas what I am doing wrong? icon_cry.gif
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post #2 of 26
8/13/11 at 9:37am
Is that the entire recipe? Did you use any leavening? It seems to me like something is missing...

The Dude abides.

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The Dude abides.

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post #3 of 26
8/13/11 at 9:54am
I agree what does the full recipe say to use? you need something like baking powder. or use a self rising flour next time
juicy's cakes
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juicy's cakes
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post #4 of 26
8/13/11 at 10:01am
Hmmmm......interesting.......

Thats strange, just a UK sponge mix right?
This is what I do,

I only use "I can't believe its not butter" for some reason it makes the nicest sponge, even better than butter, its not so greasy.

I always cream the marg and sugar together first, and until the mixture looks a lighter yellow, so its creamed together well.

Then I add the eggs, with a pinch of salt and a little bit of milk (really small amount like half a teaspoon, it keeps the cake a bit moist) mix that in, just until its mixed in. Then I add the self raising flour in two halves, half in first and ALWAYS SIFT THE FLOUR, mix just until its combined, then the other half and mix in, in a folding action, this is to keep the air in the cake.

I hope this info will help! Good luck and keep trying! thumbs_up.gif
My cakes are never level. . . . .its because my damn cooker is wonky!!
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My cakes are never level. . . . .its because my damn cooker is wonky!!
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post #5 of 26
8/13/11 at 10:04am
Quote:
Originally Posted by AnnieCahill

Is that the entire recipe? Did you use any leavening? It seems to me like something is missing...



I agree. Where did you find the recipe? Or is this an old-fashioned pound cake that relies upon eggs for leavening? Is there salt? And extract? Does this sound like the third degree?
website www.BakingFix.com
blog www.BakingFix.com/thefix
Facebook http://www.facebook.com/MimiFix
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website www.BakingFix.com
blog www.BakingFix.com/thefix
Facebook http://www.facebook.com/MimiFix
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post #6 of 26
8/13/11 at 10:08am
@MimiFix & @AnnieCahill

No, theres nothing missing from the recipe, its an English Victoria Sponge Recipe, and no you don't sound like you're asking the third degree! icon_lol.gif
My cakes are never level. . . . .its because my damn cooker is wonky!!
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My cakes are never level. . . . .its because my damn cooker is wonky!!
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post #7 of 26
8/13/11 at 10:21am
Ok cool-I would make sure everything is at room temperature and that you are not over mixing. Unfortunately this is a type of cake with which I have no experience, but I do have a couple Peggy Porschen books and I do recall seeing a Victoria Sponge in there. Let me know if you want me to pull that recipe and I'll post it.

The Dude abides.

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The Dude abides.

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post #8 of 26
8/13/11 at 10:26am
@AnnieCahill,
yeah, you're right, you should also make the ingredients are room temp, especially the marg and the eggs,

this is the type of recipe - minus the vanillia extract,

http://www.bbc.co.uk/food/recipes/victoriasponge_13555
My cakes are never level. . . . .its because my damn cooker is wonky!!
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My cakes are never level. . . . .its because my damn cooker is wonky!!
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post #9 of 26
8/13/11 at 10:32am
Over beating?

It took me four attempts, once, to realise that if you overbeat the cake batter, it will not rise. Or rise and then fall

Hope this helps
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post #10 of 26
8/13/11 at 10:40am
@mumof3,

Yes, you're right! If the mixture is overbeaten, you are basically beating the air out the mixture, so once you have folded in the flour, you should stop mixing.
My cakes are never level. . . . .its because my damn cooker is wonky!!
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My cakes are never level. . . . .its because my damn cooker is wonky!!
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post #11 of 26
8/13/11 at 11:00am
This is the same recipe I use, but in higher quantities obviously. I use marg, I cream sugar and marg, then beat in the eggs one at a time for about a minute each until its totally mixed in. Then I add vanilla extract and add my flour, are you using self raising/cake flour? That's what makes it rise so if you aren't you need to add some baking powder to make it rise. I also add some mill at the end though depending how the batter looks. Also, you are supposed to fold in the flour using a metal spoon as it cuts through the batter better and doesn't knock the air out as much as anything else would. Other than that I have no idea why it wouldn't rise, mine always does...
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post #12 of 26
8/13/11 at 11:00am
Thread Starter 
thank you all for your replies.

there is no mention of adding salt or baking powder or milk.

Maybe I am just over-beating it from what you have said?

All ingredients are at room temperature before I begin. I do cream the butter and sugar together first, when I add the egg I add a little flour, then the second egg and little more flour, then mix in the remaining flour.

Once all the flour has been added, how long do you mix for?

I have even tried using this mix for cupcakes, and I can't even get those to rise in their cases! icon_sad.gif I don't open the oven door until the timer has finished.

Am I using enough ingredients?


So sorry with all the questions......this is all new to me, and I'm failing fast!!

x
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post #13 of 26
8/13/11 at 11:08am
Dear bakingnewbie,

We all had to start somewhere and we've all had our share of mistakes. By asking for help you've cleared the first hurdle. Baking powder is your friend. I know it's mine. If I were baking that recipe I would add 1 teaspoon baking powder, 1/4 teaspoon salt, and 1/2 teaspoon vanilla extract.

Your other friend,
Mimi
website www.BakingFix.com
blog www.BakingFix.com/thefix
Facebook http://www.facebook.com/MimiFix
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website www.BakingFix.com
blog www.BakingFix.com/thefix
Facebook http://www.facebook.com/MimiFix
Reply
post #14 of 26
8/13/11 at 11:08am
Dear bakingnewbie,

We all had to start somewhere and we've all had our share of mistakes. By asking for help you've cleared the first hurdle. Baking powder is your friend. I know it's mine. If I were baking that recipe I would add 1 teaspoon baking powder, 1/4 teaspoon salt, and 1/2 teaspoon vanilla extract.

Your other friend,
Mimi
website www.BakingFix.com
blog www.BakingFix.com/thefix
Facebook http://www.facebook.com/MimiFix
Reply
website www.BakingFix.com
blog www.BakingFix.com/thefix
Facebook http://www.facebook.com/MimiFix
Reply
post #15 of 26
8/13/11 at 11:11am
Thread Starter 
Quote:
Originally Posted by MimiFix

Dear bakingnewbie,

We all had to start somewhere and we've all had our share of mistakes. By asking for help you've cleared the first hurdle. Baking powder is your friend. I know it's mine. If I were baking that recipe I would add 1 teaspoon baking powder, 1/4 teaspoon salt, and 1/2 teaspoon vanilla extract.

Your other friend,
Mimi



thank you mimi, I will give that a try. May I ask, because I am only using 4oz of s.f flour etc is this quantity enough for two sandwich tins?
x
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