If i knew you were coming id of baked a cake.....

[peachybums]

Well if they didnt go flat that is...

Dint know where to put this but i need help! Keep trying to bake cakes but they keep sinking. Anyone got any tips? I try not to stir cake too much and 'knock' air out and always follow the cook book, where am i going wrong?? Im ok with most other baking even bread and cupcakes, just not big cakes lol.

Do you open the oven too soon?

(have not of) but what recipe did you use?

some are naturaly more dense and like a brownie consistancy some rise more, if you use the same weight of butter, sugar flour and eggs it should rise nicely.

I also agree about opening the oven door although if you have a fan oven that shouldnt make too much difference.

Nope i dont open it till its ment to be done :( i think il try a different cake and see how it turns out. I do have a fan oven but i dont open the door anyway. Il try one with same measurements thanks :)

Hi, here is a quote from my Mary Berry FoolProof Cakes book:

'The cake was taken out of the oven before it was done, so it sinks as it cools. Too much baking powder was used so it rose in the oven at the begining, then collapsed at the end of the cooking time. The oven door was opened before the cake was set'.

wherecanihide x

My sponges always used to peak in the middle so I do this now;

leave the sugar and butter to cream in the kenwood chef for ages till it changes colour

mix the other ingredients in and mix for a few minutes

bake at 150c so it rises really evenly but doesn't brown.

Only now DH is diabetic no more baking, I had only just perfected my sponge cakes too.

Golden rules of baking:
Make sure you use the correct size tin
Measure your ingredients exactly
Make sure you have the correct oven temperature
Do not overbeat the mixture once you have added the flour
Do not open the oven before the cake is ready

Now for a foolproof all-in-one recipe for a standard 7 inch sponge sandwich cake

6 oz butter/margerine
6 oz sugar - can be caster or granulated
6 oz self raising flour, sifted
1 1/2 teaspoond baking powder
3 large eggs
few drops vanilla extract

Preheat your oven to gas mark 4, 180 degrees, fan oven 160 degrees(?). Grease and base line 2 x 7 inch sandwich tins with baking parchment.

Put all the ingrediaents into a bowl and, using an electric whisk or a wooden spoon, beat until just mixed. Do not overbeat because you will stretch the gluten in the flour and your cake won't rise.

Place mixture into your sandwich tins and bake for about 25 minutes. If you aren't sure that it is cooked through just stick a skewer into the cake, it should come out clean. Leave in the tins for a couple of minutes before turning out on to a cake rack to cool.

I hope this helps.

You lot are fab thanks a lot! Il have to go get a new 7inch cake tim though as DD1 just broke mine but when i do il get baking again

Il have to do all mixing by hand as i dont have a mixer :( its my birthday on Monday but i dont think DP is getting the hint haha!

Just spotted a typo teaspoond = teaspoons

It is easy to do the all-in-one cake with just a wooden spoon because you don't have to beat the mixture for what feels like hours. You can use 8 inch tins for this recipe, but only cook it for about 20 minutes. The cake will be a little flatter, but it will still taste good.