Cakes not rising

[boo64]

Ds's birthday is looming and I want to make a cake but the ones I have done so far don't rise properly.

The last one I made I used a hand electric whisk and thought it was airy enough but after I took it out of the oven it collapsed a bit and resembled a piece of heavy foam - not light and fluffy for sure!!

I am using self raising flour. What is going on??!

Too much liquid or oven not hot enough.

Anyone got a good recipe?

could be an oven issue I guess- what temp do you do yours at Springadora?

I always make what is affectionately termed by DH "Biscuit cake" - I think I am making a sponge cake!

Well, if I am using a fan oven I cook them at 170 degrees. If conventional oven, then 180 degrees. Make sure you get the oven up to temperature before the cake goes in.

Standard sponge recipe is: 3 whisked eggs, 6 ounces each of butter, caster sugar and sr flour plus vanilla essence. Best to mix flour in last by folding in with a metal spoon v gently.

Let me know how you get on.

My SIL always weighs three eggs (in their shells) and uses butter, flour and sugar at the same weight. It always works for her and she makes lovely cakes. Actually she is the best SIL anyone could have!!

Spring-how big is your tin?

Two seven inch sandwich tins or a bigger shallow rectangular one if I'm making shapes

How long do you cook them for?

Definitely 2nd folding in flour gently with a metal spoon.

Whisking the butter & sugar together is fine and then you should use a wooden spoon to mix in each egg separately with a tablespoon of flour, then the rest of the flour with a metal one.

You're not opening the oven during cooking are you?

what type of cake are you baking?

Yep oggsfrog - guilty!! I do open the oven to check on it!

That might be it then. Would you require baking powder?

I've got a weird sense of deja-vu.

I answered a thread a few months ago asking exactly the same thing, and the poster had also been opening the oven during cooking

100g butter, softened
100g caster sugar
2 eggs
100g self raising flour
1 tsp baking powder

Cream butter and sugar,beat in eggs one at atime (adding 1 tbsp flour with each one), gently fold in remaining (sieved) flour and bakng powder. Split between 2 x 7" tins and bake in a pre-heated oven (180/350/gas 4) for 25 - 30 mins or until risen and golden. Do not open the oven until at least 3/4 of the cooking time has elapsed.

Why don't you try making a ldc? (and leave the oven door closed until it's cooked)

Good luck

Anyone got a recipe for an oblong 9.5in by 13.5 in choc cake. Do I need to use greaseproof paper so I'll be able to lift thge cake out in one piece?