Cake disaster. The post mortem

[goldennotyetoldie]

I just baked a cake for a friend using a tried and tested family recipe.

Followed instructions to the letter.

It came out like the picture. Heavy and greasy.

Only rose on one side. We have pretty good modern oven

What did I do wrong ?

Help me master bakers to do better !

Is your flour in date? Or your baking powder, if you used that. Did you sieve the flour to get plenty of air in? Was your oven at correct temp before you put the mixture in and did you open the door during cooking?

Are you sure you remembered to put everything in? Eggs etc.

Can we see the recipe, please?

Looks like no raising agent, did you use plain instead of SR or forget the baking powder?

I think we need the recipe to help. Did you have the right flour, weigh the ingredients accurately? Also looks a bit overcooked.

I'm wondering if overbeaten?

My preferred recipe is equal weights sugar/SR flour/eggs/butter or marg (I find something like utterly butterly gives the best results) + 5g baking power for every 100g flour.

Cook at 190 for 20 mins or so in a preheated oven and make sure the door is tightly closed.

Looking again at your picture - perhaps the tin was a bit too big for your ingredients. Did you use the same size as the recipe suggested?

Were the butter and the eggs at room temperature? If they are too hot or too cold it can spell disaster. Also, second the advice about sieving the flour.

Also what size tin in relation to mix did you use ?

Recipe

200 g caster sugar
200 soft butter or stork
4 eggs
200g self raising flour
1 tsp baking powder
2 tbs milk
1 tsp Vanilla extract
2 tbs oatly creme freche or yoghurt

STEP 1
In a bowl mix 200g caster sugar, 200g softened butter for 3 minutes or until a light cream colour

STEP 2
Add one egg at a time and keep mixing. Don’t forget to scrape the sides of the bowl.

STEP 3
Add in the flour and baking powder. Mix for 2 more minutes.

STEP 4
Add the creme freche, milk and vanilla. Mix for 2 minutes.

STEP 5
Separate into two baking tins - cook in the oven at 190 for 15/20 min

I used high sided tubs as that's all I have.
Everything in date
Eggs and butter at room temp
No to opening oven door
Yes it was preheated
Lined base with grease proof

I'm
Baffled and normally not this inept.

I didn't sieve the flour.

Tins too big so mixture too thin?

Didn't beat eggs and sugar long enough?

Overbeaten once flour added?

Forgot baking powder?

Baked too slowly?

Opened the oven door causing collapse?

Assuming it’s not going to be used, report back on whether it’s chewy, tough, dry etc.

I'd still eat that OP😁if you're in SW London I can pop round!!

I’d never mix a cake for two minutes once the flour is in. I always fold it in otherwise you can risk it being a bit tough.

I am as it happens 😂😂😂

It's now dolled up with buttercream and jam filling.

My lovely friend and I can try it and either scoff it (if edible) , or donate to the dog (if not)

🤣🤣🤣🤣🤣

It looks yummy to me. Are there any reviews of the recipe? It looks like it has a lot of fat vs the amount of flour i.e classice spinge recipie plus extra yoghurt and milk which will weighit down.

It's a tried and tested (by my ace baker DD). Not sure where it came from

You don't mean to mix for 2 minutes after adding the flour - you'll knock all the air out of it. Just fold it in gently.

It did look a bit flat, but it looks lovely now assembled OP.

If you have any difficulty finishing it my offer still stands! Also have greedy doggy 😁😁

Yes only want to mix till combined once flour is added, otherwise the Gluten in it gets funny and can make the cake sense. I also cook at a much lower temp, around 150-160 for a longer time. Slow and low let's it rise nicely

I never soft the flour, unless I'm making a fatless, whisked sponge.

I would have thought either over-beaten or oven malfunction such as too cold, or opened mid-bake.

Sounds like it's been over mixed. It looks nice now though, please report back on how it tastes.

Did you use the right sized tins?

A friend of mine who is a good baker told me that her usual recipes went completely wrong when she moved to a hot country and there was air con on. Apparently the air temp/humidity is important while putting a recipe together, which I didn’t know.