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 !

that recipe is the same as mine (which always works), except I don't add creme fraiche/yoghurt.
(I also chuck everything into the bowl and beat together at the same time!)
I think your cake may have been cooked at too high a temperature. Is your oven a fan oven? I use 160 fan for 20 mins

I think mixing for 4 minutes once the flour is in is the culprit here. Also, did you put a spoonful of flour in with each egg- it will probably have curdled if you didn’t. No reason it shouldn’t taste delicious though, especially with buttercream and jam.

OK I would say that crème frauche doesn't belong, especially an oatley version. With that and the milk, you have quite a wet mix.

If using an electric mixer I think you get a better result doing an all in one method. The traditional way of creaming butter and sugar was the best way when mixing by hand but can lead to over mixing when you add in an electric motor.

For 200g flour you need 2 level tsp of baking powder.

I'm sure its delicious though.

Did you fold the flour in. Whisking after you have added the flour knocks the air out and it doesn't rise as well.

Did you use spreadable butter ?

The recipe is fine, you’ve likely put it in too large a tin (your layer of cake batter should be a minimum of 1 inch) and baked it too long. You don’t need to sieve the flour. If it’s not level it’s because you’ve put the batter in uneven.

Also, I would change the method. You seem to have a few going on here. If you’re using the creaming method, the sugar and butter should be beaten until light and fluffy, eggs added one at a time and then you fold in the flour and crème fraiche. 1/2 of the flour, half of the crème fraiche, remaining flour, remaining Crème fraiche. Beating for 2 mins after adding the flour is undoing all the air you put in during the first stage.

I’m a professional baker :)

Also, reduce the 190 to 150

Try beating the egg whites separately for extra fluffiness next time (beat to stiffness, put aside, then as the last step mix in manually or on lowest setting.)

for some reason every bake recipe with yoghurt in fails badly for me. I clearly don't adjust the oven to suit it. I am not sure what it adds though so interesting to see what others think.

@WanderingH do you think this recipe would work with all in 1 method?

Did you use an electric mixer?
A flat cake can happen when you over mix everything after adding your eggs.

Baker here. The stork recipe changed last year I think and every cake I’ve made with it since has been greasy. Switch to block butter instead. I think you’re mixing way too much once flour has been added knocking out all of the lovely air you produce when creaming the butter and sugar. Add all wet ingredients before the dry. When you add in the dry ingredients mix by hand just until they’re all mixed in or for 30 seconds max in your mixer on slow.

Nah, it’s basically a Victoria sponge with extra wet bits. It needs the air. Generally I don’t use all in one unless it’s for cupcakes.

It was delicious.

We demolished half of it between 3 of us 🍰🍰🍰🍰🍰🍰🍰🍰

Going to agree with over beaten; once the flour is in just needs mixing gently until combined. Looks tasty still though 😋

It looks like it has been overbeaten - it makes cakes rise and then sink.

Normally, you wouldn't need baking powder as well as SR flour. Too much raising agent is not good.

It's harder to get good results with butter - try with soft marg for baking - Stork or shop's own brand.

But it can't have been too bad though if it's half gone already!

Glad you enjoyed it. I want cake now. I'll just have to eat my orange twirl instead.😥

Good to know thanks!

Thanks everyone for your help and advice. The vipers are a fabulous hive of wisdom