How do I lighten my cakes?

(45 Posts)
Tee2072 Sun 24-Mar-13 16:19:26

I always make sponge cakes, usually a 4 egg sponge to make 2 layers, and they are so heavy you could anchor a boat with them.

I use SR flour and usually another rising agent as well.

Tips?

oddslippers Sun 24-Mar-13 16:23:01

I do 2 eggs, 125g utterly butterly (or similar) and sugar 175g Sr flour and about 4tbsp milk always works out beautifully

ginhag Sun 24-Mar-13 16:25:19

Eat a bit. They'll be much lighter then <helpful>

Tee2072 Sun 24-Mar-13 16:25:26

My recipe doesn't call for milk, maybe that would help.

They taste good, they are just so dense!

dearcathyandclare Sun 24-Mar-13 16:31:47

Make sure all the ingredients are room temperature, weigh the eggs and add the same weight in sr flour, butter and sugar, add level teaspoon of making powder and mix all together until just combined, if youmix for too long you'll 'work'the gluten in the flour.The mix may need a couple of splashes of room temp milk too so that a spoonful drops fairly easily off a spoon. I forgot to add let your oven come up to tempbefore you start mixing. Using a mixer should only take a minute or so to combine all the ingredients.

dearcathyandclare Sun 24-Mar-13 16:33:33

Sorry for the bad punctuation, and writing making powder!

HarrietSchulenberg Sun 24-Mar-13 16:33:48

Make sure you really whisk the eggs and sugar so that they're fluffy before adding the flour, then fold the flour in gently so you don't knock all the air out.

dearcathyandclare Sun 24-Mar-13 16:34:47

Sorry for the bad punctuation, and writing making powder!

But you cream the butter and sugar first surely? confused

OmiQueenofTypose Sun 24-Mar-13 16:35:38

Add some yoghurt - plain, live yoghurt. Just a dollop or two: it will make your cake moist and light and delicious.

And how are you mixing them? I do old-fashioned butter and sugar, then eggs, then flour sifted in. And a bit of yoghurt at the end.

Tee2072 Sun 24-Mar-13 16:44:59

Same as you, Omi.

Cream butter and sugar until fluffy.
Fold in beaten eggs.
Fold in well sifted SR flour and baking powder.
Mix gently and not too much.
Put in pan.
Cook in preheated oven.

Come out like bricks. Delicious bricks, but bricks!

Yoghurt is an idea.

Gales Sun 24-Mar-13 16:47:10

Sunflower spread not butter, I'm afraid. I like the idea of butter much better, but cakes are definitely lighter when you use a vegetable spread.

Tee2072 Sun 24-Mar-13 16:47:56

I made my last cake with Stork, and it was just as heavy.

This one I just made is butter.

I think cakes just don't like me.

cupcakelover1983 Sun 24-Mar-13 16:54:11

I always do Mary berry's all in one recipe- google it. The cakes are lovely and light and take 2 minutes to do. The best recipe I've used grin

Tee2072 Sun 24-Mar-13 16:57:54

That's my recipe, Cupcake. It must be me!!

Well, except she puts things together in a different order. Maybe I will try that next time, thanks!

BellaVita Sun 24-Mar-13 16:58:19

Me too cupcakelover, in fact I am making her Vicky sponge a bit later on. Never had a problem.

BellaVita Sun 24-Mar-13 16:58:45

Oh and I use Stork.

crypes Sun 24-Mar-13 17:08:51

YY to all ingredients room temperature even the eggs. Ive been using superior self raising flour and my baking has improved on taste and texture .

hatgirl Sun 24-Mar-13 17:09:38

everyone always comments on how light my cakes are - no idea how I do it I always used to be crap at making cakes when I was younger and I use the same recipe as I do now, I think it must be down to the mixer.

I use 4oz sr flour, 4oz of butter, 4oz caster sugar and 2 eggs. Mix butter and sugar and flour together. Then one by one mix the eggs in (actually thinking about it never used to do that when I was younger just walloped it all in together maybe that is the secret!) Your supposed to be able to slice that in half but I usually repeat the same method/ recipe again and make two layers.

hatgirl Sun 24-Mar-13 17:11:45

oh and another good trick for the filling is to use chantilly cream and a good quality strawberry jam

Beat the sugar and butter (I use Flora, butter is too heavy) together until it's really moussey, then add half the eggs and half the flour, mix a bit, then add the other half of the eggs and flour. I sometimes add milk or yoghurt, depends on how loose the mix is.

PipkinsPal Sun 24-Mar-13 17:18:24

I use Sainsburys supreme sponge flour for Victoria Sponge and my trusty electric hand mixer. 175g stork, 175g caster sugar, whizzed. Beat 3 eggs, whizz a bit at a time. Sift 175g sponge flour and 1 1/2 tsp baking powder. Stir in gradually with metal spoon. I sometimes whizz up after adding flour, still same results. Add 1tbsp milk if necessary. Grease and line 2 sandwich tins, I only line the bottom using a circle of parchment and I ensure there is the same amount of mix in each tin by weighing them. Oven 180, top shelf, approx 25 mins. Take out of oven, leave 5 mins, turn out onto wire rack.

MoreBeta Sun 24-Mar-13 17:21:20

Make sure the mix is room temp and use a a very light cake flour (ie not strong bread flour) and use a light margarine.

In fact as I am severe;ly gluten intolerant but love cakes so I make all my cakes using normal recipes but with Pure sunflower margarine and Doves farm gluten free plain flour (which is made of rice, potato and buckwheat flour) and add my own baking powder.

If you use strong flour, butter and a cold mix it will never rise - even if you put dynamite under it.

MoreBeta Sun 24-Mar-13 17:22:07

I also blend everything in a food processor not a mixer.

Tee2072 Sun 24-Mar-13 17:24:02

No, I use self rising, not bread flour.

Perhaps the room temperature thing.

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