Coffee cake failure. Help.

[Fordian]

I am not a baker at all because my family don't have a sweet tooth.

But I was minded to make a coffee cake.

I followed a Mary Berry, 100g x 3, 2 eggs, coffee. Bought all fresh ingredients.

15 mins in fan oven, checked with a tooth pick.

Disaster.

Batter barely filled the recommended 7" tins. And didn't rise.

Mary tells you to chuck everything in the bowl and electric hand whisk. I did butter, egg, sugar, coffee, combine then hand folded in the sifted flour. To maintain air.

But the whole shebang was 1cm thick. Was it 'the bake'? Too little batter? Note I haven't cut into the cake, so I'm not sure what 'the crumb' is like. But-

What am I doing wrong?

Thanks.

Take 50g of flour out and replace with cocoa powder for choc cake or add a few tsp of instant coffee slaked in hot water for coffee.

You haven’t mentioned baking powder in your list of ingredients; that’s needed for this recipe, along with self raising flour (did you use sr flour?)

Interestingly, if you watch the video on the Daily Express version (which is the same recipe as on the BBC) it has completely different amounts of ingredients - 250g of butter & sugar, 280g self raising flour, 4 eggs (& half a tap baking powder).
Much better quantities for 2 tins!

I was going to say that doesn't look like a 7 in cake.

In my experience four eggs is more usual these days. I am familiar with the ratios. I don’t know what you mean by ‘no, it’s correct’.

Oh, gosh! Thank you everyone! I really appreciate your time in responding.

All my ingredients were bought fresh today; unsalted butter, SR flour, eggs, baking powder, because I know all can be stale!

I did add Mary's 1/2 teaspoon of baking powder, I forgot to say, sorry!

But, my tins are 8" not 7 so the batter would be thinner. 😬

But, methodology; would you cream the eggs, butter and sugar together to make a pale batter (and coffee), using a hand held electric whisk; then hand-fold in the SR flour and baking powder to keep the air?

I'm thinking I'll do the 'weigh the eggs method' next!

Thank you blueirises, I cannot stand to read anything written by Nigel Slater, he's a pernickety, misogynistic snob. Ahhhh. That's better. OK Mnetters, I know I am practically alone in this view.

(I agree re NS).. 😂

I have to say I just use more mixture and bung it all in together (the all in one method) and it turns out fine.

Yes, others have recommended the 'mix it all together' method. Successfully!

I think I need at least 4 eggs and upscale accordingly, for a 2 layer cake!

Fan on/off?

I use the bbc good food recipe and just bung it all in the kitchen aid. I’m not sure what’s happened with yours though, but you’ve had some great advice so far!

No you are not alone! 😬

It's the tins. The difference in volume between 7" and 8" is actually pretty big

All in together unless the recipe involves separating eggs and whisking the egg whites. My general method for cakes is whisk all together, until combined.

Ah, newnamethanks, you're not alone at all re NS. There was a whole thread once denouncing his greasy flappy hair and coming to the conclusion he's a "feathery stroker". It is a great cake though!

Thanks. I do think my casual assumption that my tins were 7" not 8" didn't help. 😂

SO:

What is your recipe? For a 7" pan coffee cake?

Just quantities!

I followed the same recipe and got exactly the same result (two frisbees)
Did think at the time “this doesn’t seem enough” but thought oh well, Mary knows best!!
Did my usual sponge cake recipe the next time (8oz each SR flour, caster sugar, butter + 1/2 tsp baking powder and 4 eggs, just used her coffee flavouring suggestion from the recipe for the cake and then again for the icing.
SO much better!!
I think the recipe is incorrect.

You are definitely not alone

8oz is 225g which seems far more realistic!

Oh, that's quite reassuring re NS everyone, thought it was just me. Good luck with your baking OP, may your next effort be worthy of Bake Off.

Tom Allen would see me off!

we were talking at cross purposes-apologies!