2Nd Attempt!!

Baking By bakingnewbie Updated 24 Aug 2011 , 4:04pm by JamAndButtercream

bakingnewbie Posted 14 Aug 2011 , 6:45pm
post #1 of 18

icon_sad.gif Yesterday, I posted my topic of the disaster where my cakes had not risen. After taking on board lots of ideas/suggestions from various posters, I thought I would give it another go today.......

well, it was a slight improvement on yesterday! Instead of using two sandwich tins, I used a 9" non-stick spring form cake tin.

Unfortunatley, as soon as I put the cake in the oven, I remembered I had not put any baking paper in the bottom of the tin (even though it is supposed to be non-stick).

Luckily, I did sit the cake tin on a baking tray.......good job, as part way through cooking, the cake mix began to slowly ooze out of the bottom of the tin!! icon_surprised.gif So, what had I done wrong there????

Before putting it in the oven, I levelled the mix out, yet when I took it back out, my cake was slightly lop-sided.....maybe this was due to the mix leaking out?? icon_cry.gif

I haven't bothered to ice this cake, my son and I are just going t eat it as it is! It just doesn't seem worth it! icon_sad.gif

17 replies
JamAndButtercream Posted 14 Aug 2011 , 6:59pm
post #2 of 18

OH NO! You're not having much luck are you? icon_sad.gif

With the problem with the leaking, its the tin! I have two mini spring opening tins, I baked two mini cakes in them the other week and even WITH the non stick paper the mixture leaked out of the bottom, its the nature of the tins, because they haven't got solid bottoms the mixture can leak out, probably best to use the ordinary tins and non stick paper.

With the cake being lobsided, it may have been because the mixture leaked, if it was lopsided the side it had leaked. My cakes come out lobsided because me damn cookers wonky!!! icon_lol.gificon_lol.gificon_lol.gif

Aww! don't give up, I've made many cakes that are not worthy of icing! icon_lol.gif

P.S You are more welcome to PM me if you want help! icon_smile.gif

JamAndButtercream Posted 15 Aug 2011 , 1:01pm
post #3 of 18

Hi again,

What about some of these recipes? Or are they like the same you are using?

http://www.bbc.co.uk/food/recipes/victoriasponge_13555

http://www.bbcgoodfood.com/recipes/532634/grannys-victoria-sponge

http://www.bbcgoodfood.com/recipes/1997/classic-victoria-sandwich

http://www.deliaonline.com/recipes/type-of-dish/sweet/victoria-sponge-cake.html
(Maybe try the Delia Smith one above, its like the recipe I use)

Why don't you replace the butter with marg instead? I never use butter in a sponge, the best one I've found is "I Can't Believe Its Not Butter"
I really hope this helps! Please don't give up! icon_smile.gif

mumof3 Posted 15 Aug 2011 , 1:19pm
post #4 of 18

Hey don't give up!!!

Firstly, how does it taste?

Did it rise? What was the texture like?

Ummmmm I think I want some cake....have to wait a few hours though...I'm fasting icon_biggrin.gif

bakingnewbie Posted 15 Aug 2011 , 1:36pm
post #5 of 18

it actually tasted ok, but a little bit greasy.

As recommended by another poster (sorry, I forget who it was), she suggested weighing the eggs and then using flour, butter,sugar etc at the weight of the eggs.
Receipe states 4oz of everything, but 2 eggs weighed 5oz, so I justed the other ingredients accordingly.

It managed to rise a little(still not coming anywhere near the top), but I found it slightly cracked when I removed it from the pan (after leaving it to cool for 10mins) icon_cry.gif

I have been using unsalted butter, but will try it with the "can't believe it's not butter".

I'm getting annoyed with myself that it's not working, as it must be something very simple that I am doing wrong?lol

JamAndButtercream Posted 15 Aug 2011 , 2:09pm
post #6 of 18

Hi BakingNewbie,
It was me who said about the eggs, the "default" recipes are that, an egg weighs 2oz, there for the recipe should match the eggs, everything going up 2oz for every extra egg you add, but this isn't always the case, because as you said, you weighed the two eggs and they were 5oz instead of 4oz!
Try this,
2 eggs (but weigh them because they could weigh more than 4oz! If they are do as you did and change the weight of the other ingredients.)
4oz sugar,
4oz "I can't believe its not butter"
4oz self raising flour.
Cream the marg and sugar, until its light and creamy looking.
Add in the eggs, with a pinch of salt and half a teaspoon milk and mix, (the mixture at this point always looks curdled when I do it, so don't worry), mix just until the egg is mixed in.
Lastly add the flour in two halves, put half the flour into the mixture and sieve it in, mix it in just until the flour is mixed in. Add the other half of flour, again sieve it in and mix it in just until the flour is mixed in.

To do this mixture I would have used an electric mixer for the marg,sugar,egg,salt and milk part, but I mix in the flour, by hand in a folding motion to keep the air in the mixture, don't over mix because the air will come out.

Hope this helps! good luck! don't give in to the sponge! thumbs_up.gif

SugarFiend Posted 15 Aug 2011 , 2:22pm
post #7 of 18
Quote:
Originally Posted by JamAndButtercream

...because me damn cookers wonky!!! icon_lol.gificon_lol.gificon_lol.gif




Okay, I just snorted coffee through my nose! icon_biggrin.gif. (Still morning in the U.S.)

Sorry, I have nothing constructive to add for the OP, just had to say thanks for a good giggle!

JamAndButtercream Posted 15 Aug 2011 , 2:26pm
post #8 of 18

@SugarFiend, Oh man! Now I'm laughing! icon_lol.gif oh the joys of cake making! icon_lol.gif

SugarFiend Posted 15 Aug 2011 , 2:32pm
post #9 of 18

thumbs_up.gif

...and that is EXACTLY how I'll say it until my own oven gets levelled.

bakingnewbie Posted 15 Aug 2011 , 6:48pm
post #10 of 18
Quote:
Originally Posted by SugarFiend

Quote:
Originally Posted by JamAndButtercream

...because me damn cookers wonky!!! icon_lol.gificon_lol.gificon_lol.gif



Okay, I just snorted coffee through my nose! icon_biggrin.gif. (Still morning in the U.S.)

Sorry, I have nothing constructive to add for the OP, just had to say thanks for a good giggle!





icon_smile.gif Hi SugarFiend, sorry I made you snort your coffee! (or were you referring to JamAndButtercream making you giggle)? Hope you are having a good day.
x

carmijok Posted 15 Aug 2011 , 7:06pm
post #11 of 18

I am from the middle of the US and primarily deal with doctored box cakes, but I am curious about something...are you at a high altitude where you are? Because that does affect how cakes rise.

Also, if you ARE using baking powder or baking soda make sure it is very fresh because if it isn't your cake won't rise...and it can sink.

Also, make sure your oven temp is calibrated properly. Just stick an oven thermometer in there and see if it's accurate. I once made pecan pies that kept coming out all liquid inside but cooked on the outside. Turned out my oven was 25 degrees off! All I did was turn back my temp 25 degrees and they cooked perfectly from then on.
Good luck! thumbs_up.gif

cakestyles Posted 15 Aug 2011 , 7:20pm
post #12 of 18
Quote:
Originally Posted by SugarFiend

Quote:
Originally Posted by JamAndButtercream

...because me damn cookers wonky!!! icon_lol.gificon_lol.gificon_lol.gif



Okay, I just snorted coffee through my nose! icon_biggrin.gif. (Still morning in the U.S.)

Sorry, I have nothing constructive to add for the OP, just had to say thanks for a good giggle!




lolol

I have learned some of the best sayings from our friends "across the pond".


I just love all of you Brit's!!!!

SugarFiend Posted 15 Aug 2011 , 7:43pm
post #13 of 18

Hi bakingnewbie, I was just referring to what JamAndButtercream said.

OMG, I must get to the U.K. again someday. I love the way you all speak over there! icon_biggrin.gif

JamAndButtercream Posted 16 Aug 2011 , 12:56pm
post #14 of 18

@SugarFiend & @cakestyles,
Thanks to your love of my quote I have now made it my signature!

You should both visit the UK, espcially Wales, which has the best sayings ever! Theres a couple!

"Thats well Lush!" Translation - "Thats very Nice!"
"Come and have a Cwtch!" (c-oo-ch) Translation - "Come and have a cuddle!
"Big Huge" Translation - "Big" Or "Huge"
"Aye" (ar-y) Translation - "Yes"

I could go on! icon_biggrin.gif

JamAndButtercream Posted 19 Aug 2011 , 6:12pm
post #15 of 18

@bakingnewbie,

Have you tried to make a cake again? icon_smile.gif

bakingnewbie Posted 23 Aug 2011 , 6:17pm
post #16 of 18
Quote:
Originally Posted by JamAndButtercream

@bakingnewbie,

Have you tried to make a cake again? icon_smile.gif




sorry for not replying sooner, my son has not been very well.

i made a lemon cake (receipe from my sister).....it turned out much better. icon_smile.gif

if i used a little more ingredients than the receipe suggests, would the cakes rise slightly more?......sorry, if this is a really silly question icon_redface.gif

AnnieCahill Posted 23 Aug 2011 , 7:55pm
post #17 of 18

It may just be the fact that there is more batter (the pan is more full) when you use extra flour, butter, milk, etc. Using more batter will produce a taller cake.

Glad this one turned out better for you.

JamAndButtercream Posted 24 Aug 2011 , 4:04pm
post #18 of 18

Hi BakingNewbie,
Maybe it wasn't raising because the pans were too big for the amount of mixture, the pans I use for a basic sponge are maybe 8 inch across, when I use a 4 oz mixture it doesn't rise up as much as when I use a 6 oz mixture, so it could be that you need more mixture. I'd say you need the pan to be half full of raw mixture to get it to rise to the top of the pan.

hope this helps, post again if you need help! icon_smile.gif

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