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Original poster

Why arent my cakes all light and fluffy like Mr Kiplings.

25 replies

BloodyTenaLady · 26/10/2006 21:25

They always seem to be weighty and flat!

Ive taken on board about the folding in the air and not to open the oven when cooking but still no joy!
Is there a secret to be shared to make this miracle work for me?

OP posts:
Original poster
BloodyTenaLady · 26/10/2006 21:40

Well obviously the foreskin thread is getting all the hits tonight and recipes dont get a look in?

OP posts:
SoMuchToBats · 26/10/2006 21:41
  1. Use Delia Smith's recipe
  2. Use good quality tins, e.g. Mermaid. They are expensive, but worth it.
  3. Use a gas oven.
  4. Just throw it all in and don't worry about it. If you worry, it is more likely to sink.
  5. Also worth noting - I always put a mixture that's supposed to go in an 8" sponge tin(i.e. 6oz flour,6oz butter/marge,6oz sugar,3 eggs, + baking powder) in 7" tins. Then you get a deeper sponge.
SoMuchToBats · 26/10/2006 21:42

Oh, and Mr. Kipling's = rubbish. Cakes, not foreskin, in case you were wondering.

Original poster
BloodyTenaLady · 26/10/2006 21:43

The gas oven is the problem, bloody electric circotherm thingy you see.

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Lio · 26/10/2006 21:44

Because the factory-produced stuff is full of rubbish?

Original poster
BloodyTenaLady · 26/10/2006 21:44

I know they are full of additives and preservatives, just wish they were as good to eat as they look

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motherinferior · 26/10/2006 21:45

Our oven's electric - it is possible to make nice cakes in electric ovens. You're not whizzing in the flour, are you? Whisk everything else, then stir the flour in so you don't drive the air out.

Cakes appear to be something I've got right. Do you practise enough? Eating cakes as well as making them?

SoMuchToBats · 26/10/2006 21:46

I just think home-made things taste much better, and yoou know what has gone into them IYKWIM.

Agree re oven. When I had an electric fan oven I found it really hard to make good cakes.

Gillian76 · 26/10/2006 21:47

I have an electric oven too. Fan assisted. I do not too badly on the whole.

You could add an extra tsp of baking powder maybe?

motherinferior · 26/10/2006 21:48

Or make lemon drizzle cakes. They're not meant to be light and fluffy.

Original poster
BloodyTenaLady · 26/10/2006 21:48

MI maybe rushing the flour in too. I tend to do everything by hand rather than an electric whisk. Oh yes , I much prefer to eat them than make them.

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Original poster
BloodyTenaLady · 26/10/2006 21:49

Well this baking powder is a mystery to me cos I add half an ounce which looks like a huge amount to me but still no joy!

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Frizombie · 26/10/2006 21:56

It's in the Eggs, I have a nigella recipe that takes 6 (yes 6!) eggs but the cake is light as a feather, n fluffy as a dandilion clock?!

MarsLady · 26/10/2006 21:58

Do you add milk? Baking powder?

My cakes are always light and fluffy. Also, do you make them in the food processor? That kills the air in my opinion. Better to use an electric hand whisk.

Original poster
BloodyTenaLady · 26/10/2006 21:59

frizombie, so follow the recipe as in the recipe I have and chuck in more eggs and maybe a tad more baking powder, take it easy with the flour folding and ta da, this years winner of the WI bake caking.

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MarsLady · 26/10/2006 21:59

Oi MI... my lemon drizzle cake is lovely and light and airy.

Original poster
BloodyTenaLady · 26/10/2006 22:00

I meant cake baking! Bit tired!

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KellyKrueger1978 · 26/10/2006 22:02

I think it is in the eggs and the baking powder, and also whisking it well. My cakes are reasonable, but having witnessed the making of a lemon drizzle cake, I know where I am going wrong!

foxinsocks · 26/10/2006 22:19

I think the right tin is quite key - I got these tins that look like they are made of rubber but the cakes turn out really nice

If you are making a standard 3 or 4 egg cake, you just need to shove all the ingredients in and mix by hand (make sure the butter is soft). Mine rise OK like that but it did take quite a bit of practice before I got it right (and got the temp of our ancient oven sorted).

Think I put 1 tsp of baking powder for a 3 egg cake and 1 and a half tsp for a 4 egg cake.

KellyKrueger1978 · 26/10/2006 22:19

mars made mine in my manky old raosting tray - u really do not need a decent tin!

foxinsocks · 26/10/2006 22:20

oh but it's so much nicer when they are in an easy tin

I used to have to line all the old crappy ones - this one is so lush, all I have to do is wipe it with oil or butter and the cakes come out so nicely (and it is far easier to clean)

dreamcatcher · 26/10/2006 22:45

I weigh the eggs and then put in the same amount of sr butter and sugar. Shove them all in the bowl at the same time and beat the hell out of it.
Never use baking powder or caster sugar and have an electric oven. they always come out fine.
If you can't do cakes cook scones. Or biscuits.
Life's too short!!
I can't do pastry.....

hunkermunker · 26/10/2006 22:48

motherinferior, pmsl at "you're not whizzing in the flour are you?"

Where I come from a "whizz" is...well, wee in the flour may not help a cake be light and fluffy...!

vitomum · 26/10/2006 22:53

i prefer using butter but when i have used marg it made a big difference in the fluffiness stakes

Original poster
BloodyTenaLady · 29/10/2006 12:40

arrgh, all this advice its mind blowing the science of how to make a good cake!

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