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how can i perfect my recipe?

post #1 of 9
Thread Starter 

i have made a cake this weekend which came out perfect, it was more or less level without using baking strips and i will include the recipe further down as what i would like to know is how can i make this more moist and fluffy, will i be ok just adding a little more milk as i would like to use this recipe for another cake i am making this week but i don't have the time for a practice trial and error week! i was amazed at how it turned out so good but wasn't 100% on the taste.

 

 

450g McDougall’s premium self -raising flour

450g caster sugar

360g trex / crisco 

9 medium free range eggs

   3 tbsp milk or buttermilk

 

the cake was good as it wasn't too sweet although my family said it was good i knew it could be better by being more moist which in turn will make it more fluffier?

 

i used a 9" square 3 inch deep tin and filled it 2 1/2" full. i baked it for about 2 hours at gas mark 4 for an hour then gas mark 3 for about an hour maybe abit longer!

 

i am not very good at experimenting so some help would be great in how to perfect this recipe!!


Edited by mumto3madboys - 2/10/13 at 2:45pm
post #2 of 9

 

Victoria Sponge Variation
450g McDougall’s premium self -raising flour
500g caster sugar
450g butter 
9 medium free range eggs
4 tbsp milk
 
* slightly more sugar
* butter not shortening
* more butter
* slightly more milk
post #3 of 9

Classic Victoria sponge would have 450 grams butter not 360 grams Trex/shortening.  Yes much of the extra is water (butter permitted to have 20% water by weight).

 

Fluffier cake is not the same as moister.

 

A fluffier cake would have a full cup of milk plus your sponge ingredients. Plus a good dose of vanilla extract.

 

To bake moister cake, less baking time is important.  A fluffy mixture split between two tins needs a maximum of 45 minutes to bake fully.

post #4 of 9
I am wondering where the flavor comes from, if it is flour, sugar, shortening, milk and eggs? Please use butter!
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #5 of 9

It may not have been spot on when it came to taste because there is no butter and no flavoring. I would use butter and add a teaspoon of vanilla or other flavoring, or some lemon or orange zest.

post #6 of 9
Thread Starter 

thanks guys i did add vanilla extract!!! just missed it off!!  but will use butter instead of trex. 

post #7 of 9
Thread Starter 
Quote:
Originally Posted by BakingIrene View Post

Classic Victoria sponge would have 450 grams butter not 360 grams Trex/shortening.  Yes much of the extra is water (butter permitted to have 20% water by weight).

 

Fluffier cake is not the same as moister.

 

A fluffier cake would have a full cup of milk plus your sponge ingredients. Plus a good dose of vanilla extract.

 

To bake moister cake, less baking time is important.  A fluffy mixture split between two tins needs a maximum of 45 minutes to bake fully.

i wasn't sure i could add so much more milk to my mixture! as most of the recipes i have read only call for a few tbsp of milk. so if i added a little more sugar, used butter and added 1 cup of milk with the original amount of flour and choice of flavouring then it should be a good cake?!

 

i understand that the longer it is baked the less moist it will be so putting the mixture into 2 tins instead of one is definatley something i am going to try.

 

thanks

post #8 of 9
You can use sour cream insted of milk
post #9 of 9
Thread Starter 

i did end up having a little time today to have a go making it with butter and a little more milk and it came out very fluffy and soft, its tastes great too but think it was abit to soft so going to reduce the amount of milk i put in next time!

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