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Cake tasted horrible! Why could this be! - Page 2

post #16 of 30

If you use s/r flour, there really isn't any need to use baking powder.  Even better than normal s/r, use McDougalls Supreme Sponge Flour.

 

Did you add any vanilla to your sponge? 

 

Happy birthday for tomorrow x

 

Suzanne x

Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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post #17 of 30
Awwww I remember those days!! I'm 27 now and trust me it doesn't get any better lol!!
post #18 of 30
Oh and @ relznik thankyou for that tip I will also be trying out the supreme sponge flour.
post #19 of 30
News flash. You use baking soda when there is an acidic ingredient to neutralize it. Baking soda is used in chocolate cakes not because they have "strong" flavors but because it is used to neutralize acidic natural cocoa releasing CO2 in the process hence a rise. Chocolate cakes with dutch process cocoa which is neutral do not need baking soda. Most of those recipes use baking powder instead. There was nothing in your original recipe to neutralize the baking soda. If you're going to tweak a scratch recipe you need to get your science right.
post #20 of 30

Firstly Happy Birthday , I hope you have a lovely day tomorrow. I got chickenpox for my 20th so I hope yours is way better than mine was. 

 

 

The rising in a sponge comes from beating the eggs and sugar together not from using self raising flour or baking powder.  You beat them until they are light , fluffy and pale and will fall like a wavy ribbon from the beater . Sponges usually have plain flour or a combo of plain , cornflour and arrowroot. I always triple sift my flours together and then fold very carefully by hand in three batches , into the beaten egg mix being careful not to knock the air out of the mixture that you have spent all that time putting in there. Some sponges have a little melted butter usually no more than a tablespoon folded in with the last lot of flour. 

 

Google Genoise sponge as well . 

 

I hope this gives you a little heads up to what went wrong. 

post #21 of 30
Quote:
Originally Posted by cakealicious7 View Post

Awwww I remember those days!! I'm 27 now and trust me it doesn't get any better lol!!


27?  Pah!  Oh how I long for 27....

 

I'm thirty-twelve! icon_wink.gif icon_wink.gif icon_wink.gif

Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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post #22 of 30
Quote:
Originally Posted by vgcea View Post

News flash. You use baking soda when there is an acidic ingredient to neutralize it. Baking soda is used in chocolate cakes not because they have "strong" flavors but because it is used to neutralize acidic natural cocoa releasing CO2 in the process hence a rise. Chocolate cakes with dutch process cocoa which is neutral do not need baking soda. Most of those recipes use baking powder instead. There was nothing in your original recipe to neutralize the baking soda. If you're going to tweak a scratch recipe you need to get your science right.


In the UK, we have baking powder which is a rising agent which doesn't need anything acidic to activate it...

 

...  or bicarbonate of soda which is what you call baking soda, which does need something acidic!

 

Its the bicarb that's bitter!  I can usually taste it in a cake a mile off!!

Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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post #23 of 30

Happy Birthday.

Sorry to disagree guys but I am 52 and I think that life gets better every year.  I wouldn't be young again for anything.

post #24 of 30

It's probably because you used baking soda and self raising. I use self raising for vanilla/lemon cakes, just don't add any other raising agents and it should be fine.

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"Taste your words before you feed them to people."
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post #25 of 30
Well they do say life begins at 40!!
post #26 of 30

While we are talking cake chemistry, the ingredients in baking powder are baking soda + cream of tartar (which is the acidic agent).  They can be either single or double acting, but the chemical reaction starts as soon as you mix it in the batter (same as with baking soda).

 

I also use baker's ammonia (ammonium carbonate) in one of my cookie recipes (Springerle).  It is only activated by heat, not by moisture.  You can get it online or at a compounding pharmacy.  You should only use it in thin items (like cookies) so that it can be fully released during cooking.

 

Liz
 

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post #27 of 30
Thread Starter 
Thanks guys, I ended up having a cake from the supermarket, tasted nice with a little cream but, would have preferred to of baked my own, something I could of been proud of!
I'm having a good birthday though! icon_smile.gif x
post #28 of 30
Code:
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I don't understand why you didn't just use the same batter you use in your cupcakes for your cake?

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post #29 of 30
Quote:
Originally Posted by cazza1 View Post

Happy Birthday.
Sorry to disagree guys but I am 52 and I think that life gets better every year.  I wouldn't be young again for anything.
I am just 33 1/2 and couldn't agree more! I wouldn't be young again even for all the perkiness that used to be there.... I was such a stupid fool, but miles above all the other stupid fools the same age, lol.
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 #30 of 30
Hello everyone. The spammer has been dealt with, please do not promote them any more.
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