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.


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.

neolara Sun 24-Mar-13 17:24:10

You have to cream the butter and sugar together first until they stop being yellow and start being white. This can take up to 5 mins with an electric whisk. It's much easier if your butter is at room temperature before you start. I put mine in the microwave for 10 / 20 seconds to make it softer.

Add a bit of milk at the end if your mixture is too heavy.

Cocodale Sun 24-Mar-13 17:28:42

Look up Nigella Lawson's Victoria sponge in how to be a domestic goddess, she takes out some flour and adds cornflour instead. Makes a really light sponge that also lasts well.

Tee2072 Sun 24-Mar-13 17:31:55

I think my real problem is I need a Kitchen Aid mixer. One of those really big ones. grin

Now to find £300...

MoreBeta Sun 24-Mar-13 17:35:15

Cocodale - I have never heard of adding cornflour but that makes perfect sense. Adding cornflour lowers gluten content as maize flour does not contain gluten.

Incidentally, another MNetter suggested cornflour for Yorkshire puds the other day. Again no gluten makes sense for a rapid rise.

Tee2072 - Maybe try a premium sponge flour - rather than an ordinary self raising flour.

hermioneweasley Sun 24-Mar-13 17:41:01

A few things to try

- big yes to everything being room temp - then th oven is using the eggs to raise the cake straight away rather than having to warm them up first
- the raising agent starts to work as soon as the dry ingredients get wet so you need to get it in the oven straight away
- too much raising agent can cause cakes to over rise and collapse - if you're adding additional then does it look like this might be happening?
- alternatively, raising agent does go off, perhaps buy some fresh and see if that makes a difference
- have you tried buying more expesive flour? (though I use aldi's with no problems)
- adding sour cream/yoghurt/creme Fraiche will make it moister (not necessarily lighter/fluffier)

SergeantSnarky Sun 24-Mar-13 17:41:57

use oil instead of butter

saintmerryweather Sun 24-Mar-13 17:47:32

I add oil to my cakes but i also dont faff about i put everything in one bowl and mix it up. i do have a stand mixer but get just as good results with a hand mixer

Ra88 Sun 24-Mar-13 17:48:53

I always weigh eggs first and then have flour , sugar and butter the same weight .. Add a dolop of baking powder and a splash of milk and jobs a gooden!

bakingaddict Sun 24-Mar-13 17:55:45

Try and do a genoise sponge....its a bit more faffy but basically you whisk eggs and sugar over a bain marie till they look like meringue. This takes about 10 minutes. Then you gently fold in your flour, being careful not to knock out the air. You can add melted butter to strengthen the cake but it isnt always necessary

moonbeggs Sun 24-Mar-13 18:21:14

Tee you sound like me. It was a joke at home that mum could make vic sponges with her Kenwood that would try and take over the oven. Give her a fruit cake to make, and all the fruit would end up at the bottom and it would have a massive hollow in the middle!

I'm the other way round, with the same equipment, recipes and oven! Which is why I've been making the family Christmas fruit cakes since I was 12. And still could knock out a burglar with my sponges. I will be watching this thread carefully...

BooCanary Sun 24-Mar-13 18:35:58

I am just the same Moonbeggs. My Xmas cake is better than my mums yummy, I am always complimented on my brownies, and for some reason I can make a lemon drizzle cake to die for <modest>.

But my victoria sponge is brick-like. The most recent birthday cake I attempted was D.I.R.E! It was dry and dense, but bizarrely fairly tasty (think that was due to the plentiful icing.

I am confused over the Baking Powder. My most recent disaster was using a recipe that didn't include Baking Powder (just sugar, butter, eggs and flour). The mixture looked fine, and I use a food mixer so the butter and sugar get v fluffy. I wonder if its the flour stage that lets me down. Will have to try with margarine....

Tee2072 Sun 24-Mar-13 18:45:09

Maybe it's my flour? I did make a very good Christmas Cake this year, according to my husband. I don't like Christmas cake so I never tasted it!

That was St Delia's recipe. Maybe her sponge recipe next time?

madamy Sun 24-Mar-13 18:51:06

I do Nigella's Victoria sponge, replace 25g SR flour with corn flour, and extra tsp baking powder as I do it in the food processor and add 2-3 tbsps milk. Just chuck it all in the processor for about 30 secs, job done!

saintmerryweather Sun 24-Mar-13 18:57:28

Seriously...chuck everything in the bowl and mix until just combined, add a splash of milk and a bit of olive oil. my cakes are always light

storynanny Mon 01-Apr-13 23:39:44

I don't use any fat now in my sponge cakes and they are as light as a feather. Whisk 6 egg whites with pinch of cream of tartar and 65g caster sugar till stiff. In another bowl whisk egg yolks 135g caster sugar, add teaspoon vanilla essence, squirt of lemon juice, 2 tbs water. Stir in 100g sr flour. Tip this mixture into egg white mixture, fold in gently, it will look like meringue mixture.
Cook in 2 tins about 40 mins gas5
Sandwich together with fresh whipped cream

BellaVita Tue 02-Apr-13 04:53:33

Tee I have a KitchenAid... <just sayin like> grin

But seriously now, I haven't had it that long (Christmas) and have only made one Victoria sponge in it, so I don't think it matters whether you use one or a hand mixer like I did before.

All my ingredients are room temp and it doesn't seem to matter whether I use 'basic' ingredients or branded.

BUT the KitchenAid does look bloody fab in the kitchen!

yy to room temp -and make sure your butter is really soft (even Mary Berry emphasises this one). And then just make sure it is dropping consistency before you put it in the tins. So big wooden spoonful, lightly tap the spoon on the side of the bowl and the batter should easily schlop into the bowl. No bashing to get it off, no delay. Really is quite sloppy. This may mean a dash of milk which is what I use - or try the yoghurt/oil etc suggestions here.

Don't use two raising agents!
The raising agent in your flour is sufficient. If you add another in they will over rise during cooking, then collapse onthemselves, leaving very little in the way of air inside them by the time you take them out.

CakeForBreakfast Tue 02-Apr-13 15:31:13

You are using too much leavening agent

It will rise too fast, then basically 'bubble' as it can't hold the excess air and fall.

Use only S.R flour OR baking powder. Adding a splodge of milk to give the batter a dropping consistency is fine. Bake at 175 - 180C but not higher.

CakeForBreakfast Tue 02-Apr-13 15:31:45

x-post lula

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