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post #16 of 28

I found this site and the batter ingredients are the same,but the method of mixing the batter is totally different

http://makinglifedelicious.com/2011/04/05/italian-wedding-cake-aka-cream-cake-aka-rum-cake/

post #17 of 28
Thread Starter 

I ended up with only enough batter to do 2 6" rounds. In reading that it mentions you want to keep as much air in the eggs as possible. The eggs yolk portion was so thick that in order to mix it the stiff eggs whites broke down.

post #18 of 28

I think I will give the sponge a go,curiosity killed the cat.Generally for me I am hopeless at sponges so this will be a real test.

post #19 of 28
Thread Starter 

let me know how it turns out. I am going to try to find a video tutorial so I can see what the consistency is supposed to be like. It's hard to try something new if you have never so much as tasted it before to know how it is SUPPOSED to turn out. I was given good reviews, but obviously something was wrong or it would have filled the 2 8" pans

post #20 of 28

Did you break up the egg yolks with a bit of the egg whites first?   I find mixing in a 1/3 of the whites first really helps.

 

 

And those recipes are so weird!  I've made ones like it before and was really surprised at how liquidy the batter was with just eggs.   No idea what happened when I mixed the eggs and sugar together but it liquified, haha :)

post #21 of 28
Quote:
Originally Posted by BatterUpCake View Post
 

let me know how it turns out. I am going to try to find a video tutorial so I can see what the consistency is supposed to be like. It's hard to try something new if you have never so much as tasted it before to know how it is SUPPOSED to turn out. I was given good reviews, but obviously something was wrong or it would have filled the 2 8" pans

 

Yes,it will not be until next week now,but I will let you know.

post #22 of 28
Quote:
Originally Posted by Kakeesha View Post
 

 

Yes,it will not be until next week now,but I will let you know.

 

Well as promised Following the ingredients and method from this blog 

http://makinglifedelicious.com/2011/04/05/italian-wedding-cake-aka-cream-cake-aka-rum-cake/

This turned out to be my first ever achievement with a sponge cake.I am wondering what sugar you used with the yolks,using white granulated I had no problem,nice consistency.Agree it seems not a lot of batter for 2x8"pans,but was fine when cooked.I have a fan forced oven so these baked in 15 mins.

post #23 of 28

I love rum cakes, especially the custard and the whipped cream!!  I wish I could make them for people but CFL limits me to shelf-stable stuff .

post #24 of 28
Quote:
Originally Posted by Norasmom View Post
 

I love rum cakes, especially the custard and the whipped cream!!  I wish I could make them for people but CFL limits me to shelf-stable stuff .

 

Sorry Norasmom, what is CFL

post #25 of 28

Cottage Food Law.

post #26 of 28
Quote:
Originally Posted by Norasmom View Post
 

Cottage Food Law.

 

Thankyou had to Google as I am in Australia

post #27 of 28
That seems like a genoise recipe except usually the eggs are whipped with the sugar whole. There isn't usually any fat in the recipe however some call for beurre noisette (browned butter) more for flavour than anything else. The eggs need to be whisked until ribbon stage. The cake is supposed to come out dry and then have flavour and moisture added by using a sugar syrup.
post #28 of 28

I actually forgot to mention that dryness or crispy feel to my sponge,am sure this is from the way this is mixed.However I only filled my sponge with lemon and cream and dusted top with icing sugar,then placed in a cake container.Next morning sponge lovely and soft and moist.Still a piece sitting in my fridge,perfect

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