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Post by debbiem on Jan 30, 2008 19:57:12 GMT 1
I know this is something somebody will know the answer to but unfortunately that person isn't me!  Nearly every time I bake a cake, I mean a plain cake and on this occasion with some coconut added, why does the top of it mushroom up away from the rest of it? Ingredients - Half a pound of plain flour 4 tsp Baking powder 1 egg 3-4oz sugar 3-4oz butter or marge milk to mix Sometimes I double up on the ingredients or do one and a half times as I've got a bigger baking tin than the one in the recipe, which comes from a Mrs Beeton's book 3 million years old, that old that they show you how to cook a sheep's head..... |
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Post by emseypop on Jan 30, 2008 20:26:16 GMT 1
That happens to me too, I also get cracks! My dads OH is very good at baking and says it happens because I use too much four. I'm never one for measuring (I know best ;D ) so she's prolly right!
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Post by debbiem on Jan 30, 2008 20:43:11 GMT 1
It could well be that, Emsey - I do weigh the ingredients but then add maybe a bit more in a slghtly haphazard kind of way. ;D
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Post by cheerypeabrain on Jan 30, 2008 21:12:14 GMT 1
I always use the 4:4:4:2 (if using 7" sandwich tins) or 6:6:6:3 (if using 8" tins) method when baking Victoria sponges..and I always weigh the ingredients.
6 oz SR flour
6 oz Caster Sugar
6 oz Butter (softened)
3 large eggs (Room Temperature)
a few drops of vanilla escence.
I always line the tins with greased baking parchment, bake at Gas mark 3 in the centre of the oven and DON'T OPEN THE DOOR (unless you smell burning!) for 25 minutes....
I'd be disappointed if they didn't rise to form a dome ;D and never worry about 'cracks' in the top...adds character and still tastes perfectly gorgeous....
not that I've baked one since crimbo....
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Post by debbiem on Jan 31, 2008 11:27:24 GMT 1
I always use the 4:4:4:2 (if using 7" sandwich tins) or 6:6:6:3 (if using 8" tins) method when baking Victoria sponges..and I always weigh the ingredients. 6 oz SR flour 6 oz Caster Sugar 6 oz Butter (softened) 3 large eggs (Room Temperature) a few drops of vanilla escence. I always line the tins with greased baking parchment, bake at Gas mark 3 in the centre of the oven and DON'T OPEN THE DOOR (unless you smell burning!) for 25 minutes.... I'd be disappointed if they didn't rise to form a dome ;D and never worry about 'cracks' in the top...adds character and still tastes perfectly gorgeous.... not that I've baked one since crimbo.... Thanks Cheery - it was baked in an 8 inch cake tin and there's only a smidgeon left today so I think it went down well. ;D I wonder if Mrs Beeton's Gas mark 6 is equivalent to today's Gas Mark 6 - I wonder if I should turn the temperature down a bit and then the top wouldn't be so keen to rush upwards like it does? And not open the door- guilty as charged.  |
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Post by cheerypeabrain on Jan 31, 2008 18:37:23 GMT 1
I'm pretty sure that my Mum used to cook her cakes at a high temperature...and they were always scrummy. ;D I'm afraid I rely on Dear Delia too much these days...
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