Cake making for the confectionally challenged

[FrayedKnot]

Since I left home I cannot, cannot, cannot, make a cake. Just a simple Victoria Sponge is all I want to do.

I have tried different ovens, different tins, different recipes, and have recently inherited a kenwood mixer which I thought would be the answer, but no.

My last effort (and bearing in mind I was using non-wheat flour) was so disasterous it ended up as DH's Birthday Trifle rather than his Birthday Cake.

Please, please help me.

I need recipes, equipment, methods, and tins. The exact make etc.

I can cook / make just about anything else to a decent standard and used to be able to make cakes when I was a kid under supervision from my Mum who makes perfect cakes.

Do you need to make a wheat free cake? I have a very good gluten free choc cake recipe.

Dr Oetker?

Don't just buy self raising flour, one of the big brands do "sponge flour". Fabulous stuff IMHO. I just used the recipe onthe back of that packet and comes out a dream. I think it is McDougals (the ones with the pinstripe packets).

I am on a wheat free diet atm but this is a recnet development, usually I am making with bog standard stuff.

I am convinced it's my tins..what tins do you use?

Or my eggs are too cold?

Or...

You are supposed to use room temp eggs - but I often foregt to get mine out.

I guess if the mix is too shallow in the tin (i.e. it is too big a diameter) it could come out too dry. I use an 8" round tin, I think I use a 4 egg mix between 2 tins (or maybe I use 4 eggs in one tin - but that seems too much). Can't be sure cos I have just realised that the recipe has gone from the packets...you def use an extra oz of sugar tho with this flour...

do you line your tins?

Not usually, Bwb.

Should I be?

I do. Do you do your sponge in one tine and cut in half or 2 tins and assemble later? I find the latter works best IMHO.

Usually 2 tins.

Theya are 7" iirc.

The problem I find is that teh cake mix seems too dense and doesn;t spread out like i think it should, or rise whatsoever, they often come out looking like aerated biscuits.

do you use SR flour if it is not rising?

I use SR and add a tsp of baking powder too, if I do the all in one method

I use baking powder as well and a couple of tablespoons of milk.

All-in-one method?..this is getting confusing!

Normally I would use

6oz butter
6oz sugar
6 oz SR flour
3 eggs

I would cream butter & sugar, then mix in beaten eggs (all in mixer) then fold in flour (by hand, metal sppon).

Perhpas my folding technique?!

The all in one method is as it says on the tin.

Bung everything in and whizz!

all in one is where you bung the whole mix in a mixer and whizz it all together. Your recipe sounds right to me though. I would line the tin, and add milk if necc to make a dropping consistency - you scoop up a blob on spoon, shake gently, the mix should drop off by the time you count to 3 seconds.

Use baking parchment to line the tin - better than greasing and flouring. I use an all-in-one recipe:- 6oz SR flour, 6oz caster sugar, 6oz butter or marg, 1tsp baking powder and 2 eggs. I use double the mixture in a roasting tin for large party cakes, (vic sandwich tins for smaller cake, and bun trays for fairy-type cakes with the same recipe), so I doubt the tin is the problem - more likely the oven temperature. Good luck!

I use 'sponge' flour & do

8oz Margerine
9oz caster sugar
8oz SR 'sponge' flour
4 eggs
1/2 tsp vanilla essence
A bit of baking powder (1 tsp?)

For 2 8" tins.

I used to do it all by hand. Cream marg & sugar until white. Add eggs one at a time with a bit of flour (1tbs?) each time and beat. Beat essence in. Fold in remaining flour.

However my lemon drizzle worked so well in the whizzer I am going to throw it all in next time - mush to DTDs disappointment - they won't get to mix.

sorry Frayerknot i didn't get back to this earlier, I don't know the reason why lining the tin makes a difference but find that if I don't line my tins my cakes don't come out as well. I'm sure there must be some scientific reason for it like the chains of molecules getting anchored to the side of an un-lined tin and pulling sideways rather than being free to go upwards (sorry been drinking).

Recipe for a 7" tin:
4 oz SR flour - sift into a large mixing bowl + add
4 oz caster sugar - sift into bowl
4 oz soft margarine/flora
2 medium eggs
1/2 tsp vanilla essence
1 level tsp baking powder.
Mix together and then whisk with hand whisk for 3 minutes. Add one tbs of milk.
Put into greased and lined 7" sandwich tins
Bake for 20 mins at 180 C/ Reg 4.
Remove from oven when cooked (when you press a finger on middle of cake the sponge springs back).
Cool on rack for 5 mins, then turn out of tins onto rack until completely cooled.
If you use butter instead of soft margarine it is better to cream the sugar/butter mixture well before adding the other ingredients.
(8" tin - 6 oz/3 eggs)