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
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 
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...
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
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..
Bluehue
bluehue thanx so much, i didnt know that trick about the teatowle, i will have to give it a go next time an yes, permenent fan forced an i try open an door as lil as i can....
thanx again so much 
t 140C
bluehue thanx so much, i didnt know that trick about the teatowle, i will have to give it a go next time
an yes, permenent fan forced an i try open an door as lil as i can....thanx again so much
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
ok thanx so much for that, u r awsome hahahaha
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