Why don't my cakes rise? WHY?!

[PrincessChick]

Just that really. I made a batch of muffins this evening, a Victoria sponge and a carrot cake a couple of weeks ago... All edible but a bit dense and brick like. I'm really dissappointed by the muffins.

Where am I going wrong?

I always follow the recipe, I use a kitchenaid with the beating attachment, I carefully fold in the flour with a wooden or metal spoon, i just don't understand?!

I'd love some tips!

Do you open the oven whilst they are still rising? That was always my mistake.

Pinkie- that'll be because of the eggs and hot oil. Mmmmmmm

Electric hand mixer is much better than a Kitchen Aid type mixture. I always use sponge/cake flour as well, much lighter.

Ladypenelope you can buy sponge/cake flour? Tell me more I need to invest. I also use small electric hand wisk.

i have no mechanical fandangos for cake making...i only ever do it by hand

use equal butter/flour/sugar to the weight of eggs, I use butter or stork, always self raising and never add BP...it tastes bad, and caster sugar for a Victoria Sponge.

2 egg mix for 6 inch tins
3 egg mix for 7 inch tins
4 egg mix for 8 inch tins

Don't hurry the baking.....I think too hot an oven or too high a shelf means a dry flat cake.

I used to make sub own cakes and much better now. My friend taught me to use half as many eggs as Oz's.

Eg use 6Oz Sr. flour, butter & sugar, 3 Med eggs
Then a small amount of baking powder; dash milk and vanilla extract.

Also use an electric cake mixer. Butter and sugar first, til nice and fluffy. Then eggs then flour and the rest.

They just come out so much better now.

Keep the gas oven nice and low around 170 and cook until it comes away from the sides. Lovely and fluffy.

Hope it helps you too.

That should have read 'rubbish cakes' not 'sub own cakes'