Have You Tried Debbie Browns Sponge Cake Recipe?
Decorating By melysa Updated 28 Oct 2006 , 3:47pm by laepple
i just bought the book by debbie brown, 50 easy party cakes. lovely designs! i thought with such a pro, her dense sponge cake recipe in the book (starts with an m? uses eggs, butter, self rising flour and vanilla) would hold up awesome, and as she says, be moist and delicious. i followed the recipe but it was SO dry! it held up great to carving, but after one slice, i slid the rest into the garbage can!!! good thing it was a practice cake. the only thing i can think of that i did differently, was instead of real butter, i used a margarine of about 70% oil fat which i have always heard is still sufficient for baking. did that screw it up? i dont know if i want to retry it and waste all that real butter if it will turn out as dry. i did not overbake. .. who has tried this????
I would re-try using real butter. I never substitute when it calls for the real thing. Good luck!
can a cake become dry if its over mixed??? i used a hand mixer. maybe i'll try real butter and mix by hand.
I would say needed more fat from the butter. I have make a similar cake from Peggy Prochen's book Preatty party cakes and it comes out great here is the recipe, and I mix with a electric mixer and sometimes substitute a part of butter for margarine and still works great!
3 1/2 sticks salted butter, softened
2 cups sugar
8 large eggs
3 cups self-rising flour
For a 3-8in cakes
Very similar I assume..
Good Luck!
sounds very close. how does your recipe taste? moist, flavorful or just a good stable carving cake?
I made that cake twice. Very dry, but great for carving. It is good with ice cream on top, other than that, I decided I was going to try the durable cake recipe here instead.
I did like the taste, but it was just too dry. It is madiera cake. I would say it is more like a pound cake than a sponge cake.
sounds very close. how does your recipe taste? moist, flavorful or just a good stable carving cake?
Its great, moist but dense and tastes like butter, also you can also add vanilla or other extract flavor. I make it all the time for all kinds of cakes.
Laepple - I love Peggy Porschen's book but haven't tried the recipes yet, you've made me want to - but I have no idea what a 'stick' of butter equates to in weight or a 'cup' of something - could someone help this Brit out here?
Thinking of a different recipe using margarine instead of butter.
I have a Russian teacake recipe and for some strange reason if using margarine instead of butter it tastes just like Green Peas!
Weird, but I have heard this from several others who loved them and wanted to try.
I always use butter now and no subs!
I tried that recipe too. After tasting it, my husband and I referred to it as the scone cake. To me it tasted like a scone, but my husband didn't like it at all and we gave it to my mother-in-law and sister-in-law who said they'd eat it when dunking it in coffee. I secretly think they trashed it after we left.
It was very dry and I'm pretty sure I followed the directions to a "T".
Hi Emmascakes,
A stick of butter is 113 grams, or 8 tablespoons or 1/2 cup. I know how frustrating the different measurements can be as an European person living on the other side of the pond. I have both European and American cook books, and the weights and measures plus oven temperature thing has had me confused many times in the past.
BakingGirl
BakingGirl,
Thanks for the info on the conversion, last time I made something I assumed a stick of butter would be one of those rectangular blocks from the supermarket (250grams) oops - no wonder my last recipe didn't turn out
Emmascakes,
I really encourage you to taste this recipes, they are so yummy!.. I just made last night a wedding cake with the cake recipe and adding the lemon zest, tastes awesome!! Moist and yet dense!.. Also I have made the chocolate version and it tastes like brownies.. I have not tried the cookies but I assume they will be good too.. Good Luck!..
:O)
Quote by @%username% on %date%
%body%