How Do I Make A Cake Rise More Then It Does From The Recipe?

Baking By VizayCakes Updated 30 Oct 2010 , 6:03am by VizayCakes

VizayCakes Posted 29 Oct 2010 , 7:33am
post #1 of 10

hey everyone, i have a cake recipe an did a test run with it yesterday but it dosent rise much, it use's 1.5 cups plain flour and half cup selfraising flour....
someone told me just to use all selfraising instead so i did, but it turned out crap lol
i was wondering if i could just stick it the normal recipe and add maby a teaspoon of bicard or bakeing powder or something???
anyone got any ideas?
thanx icon_smile.gif

9 replies
cabecakes Posted 29 Oct 2010 , 8:18am
post #2 of 10

Probably would need to see the whole recipe to get a idea of wet to dry ingredients.

VizayCakes Posted 29 Oct 2010 , 9:38am
post #3 of 10

oh ok...well its :

250g butter
150g white chocolate, chopped
1 cup milk
1 1/2 cups caster sugar
1 1/2 cups (225g) plain flour
1/2 cup (75g) self-raising flour
2 eggs, lightly beaten
1 tspn vanilla essence
1 1/4 cups frozen raspberries

lol...dose that help...i just talked to my mother inwal an she reckons 2 spoons baking powder...

Bluehue Posted 29 Oct 2010 , 10:11am
post #4 of 10

What temperature are you cooking this at - and for how long does the recipe state ?

Bluehue

julia77 Posted 29 Oct 2010 , 10:19am
post #5 of 10

If the taste and texture is alright, I'd just double the recipe icon_smile.gif

VizayCakes Posted 29 Oct 2010 , 11:14am
post #6 of 10

yeah i shoulda done that julia77, its the simplest thing looking back lol

an recipe says cook at 160 for abour an hour 15min - an hour 30min

Bluehue Posted 29 Oct 2010 , 11:57am
post #7 of 10
Quote:
Originally Posted by VizayCakes



an recipe says cook at 160 for abour an hour 15min - an hour 30min




What you could try is....

Get an old teatowell

Wet it under cold water

Wring it out

Fold in half/thirds/quarters - length ways - so as it is the same height of your pan

After adding cake batter to your pan wrao the teatowell around your pan and secure with a safety pin.

Place on middle rack in oven

Knock temp down to 150C

This can help your cakes to rise more - and produces An even levelled cake.

You may find that it will take longer to cook in the long run - but you will have a higher cake...

I do this for every cake i bake.

I don't need to invest in cake strips - as i find the damp teatowell works extremly well.

Just one other thing - is your oven permanant fan forced?

And don't open the oven door for the first hour.



Hope this helps.. icon_smile.gif

Bluehue

VizayCakes Posted 29 Oct 2010 , 8:45pm
post #8 of 10

bluehue thanx so much, i didnt know that trick about the teatowle, i will have to give it a go next time icon_smile.gif an yes, permenent fan forced an i try open an door as lil as i can....
thanx again so much thumbs_up.gif

Bluehue Posted 30 Oct 2010 , 3:13am
post #9 of 10

t 140C

Quote:
Originally Posted by VizayCakes

bluehue thanx so much, i didnt know that trick about the teatowle, i will have to give it a go next time icon_smile.gif an yes, permenent fan forced an i try open an door as lil as i can....
thanx again so much thumbs_up.gif




Thats why ovens have glass windows - lollllll so as we can see whats going on...no opening the door

When baking in a Permanant FF oven - always knock the temp down by 20C
Otherwise your oven is tooooo hot for the correct baking procedure.
So if your recipe says - bake @ 160C for one and a half hours -
then you

bake @ 140C for perhaps one hour and 45 minutes - maybe even longer.
And yes - do the damp tea toweel thing - it is marvellous - and your cake will rise and wil be so lovely and flat on top....with no cracking.

Bluehue icon_smile.gif

VizayCakes Posted 30 Oct 2010 , 6:03am
post #10 of 10

ok thanx so much for that, u r awsome hahahaha

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