Every time I make a cake or muffins it never rises properly. I always follow a recipe as I can never remember the measurements but whether it calls for self raising flour or plain with baking powder, the result is the same.
Can anyone tell me where I'm going wrong or give me any tips please. Thank you.
room temperature fat and eggs. LOTS of beating - I love my hand electric whisk for cakes. Muffins are nice but not right when I make them!
Light sponge cake for me: 6oz margarine (full fat) 6oz caster sugar beat until changes color, and is almost white. Add 3 eggs, one by one, whisking after each addition. Splash of vanilla extract for vanilla. Add 6oz SR flour (or 5.5oz flour, 0.5 cocoa), and half a teaspoon of baking powder. Whisk again (most people say fold at this point, I don't). Splash of milk (maybe a generous tablespoon?), whisk. Into ONE caketin, and preheated oven at 180oC til cooked. 30-40 mins, depending on the shape.
Thats what works for me, but different people, different kitchens, different ovens, and you can get a very different result!
Does it taste nice? In which case whats the problem??
No. Liquid interesting bits in at the beginning, solid ones stirred in at the end. Mine is a very forgiving recipe, the only thing it doesn't like is being vey much too firm. So if an interesting bit is cocoa, for example, put it in with the flour, but add a splash of milk.
If you do the traditional method, cream fat and sugar, add eggs one by one, fold in flour, no baking powder. If you do the quick method - sling it all in a bowl and whisk, I've often seen baking powder added. I've sort of blended the two methods over the years (saves getting another spoon covered in cake mix!)
Curlews recipe is basically the same - an egg is taken to weigh 2oz.