Cake
purplelinus
Posts: 1,515 Forum Member
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We have a cake bake at work next week and I wanted to make some simple vanilla fairy cakes. I have all the ingredients (I do have stork margarine rather than butter as my Nan always used it) but just wanted some tips as my cakes never seem to rise very well, should I use some baking powder even though I have self-raising flour? Any other tips to make the perfect fairy cakes is welcome!
Thanks,
Purple
Thanks,
Purple
0
Comments
Dont open the oven door until ready.
Use jamie olivers victoria sponge recipe, you wont go wrong.
You can then add vanilla etc
Thought the electric whisk would help! Tomorrow is my trial run as the cake bake is on Thursday so I'll be baking on Wednesday!
Another thought, I love walnut cake but can't have the nuts too big as my little boy may choke. If I was to use ground walnuts, use enough to replace a quarter of the flour, would that effect the cooking time or anything?
- Pre heat the oven beforehand
- Beat the butter and sugar for quite a while, maybe 5 minutes until the mix goes pale and fluffy.
- Add the eggs one at a time, with a teaspoon of flour with each egg
- I sieve the SF flour twice and fold it in with a wooden spoon, don't over stir because the mix can lose air.
- Put the mix in the cases and in the oven pretty quickly
- Don't open the oven door until they are cooked
Hope this helps! :]
my mum uses this recipe for all types of sponge cakes, whether sh'es turning it into a big cake or little fairies, and it always turns out amazing.
4oz flour (sr)
4oz sugar
4oz marg (she uses Stork too
2 eggs
nothing fancy, just mix together and whap it in the oven
EDIT: Sorry just realised you didn't actually want to hear what I wrote but I'm keeping it in anyway lol!!
No, that's great, this is the recipe I've always used (which seems to be less involved than the victoria sponge one), am going to start baking now using my new electric whisk
Heat up the oven in plenty of time, sieve a lot, whisk a lot, then whisk a bit more.
Are the gound walnuts for the cake bake at work? If they are, make sure everyone who has a cake knows this in case they are allergic to nuts. they should ask, but if you do put nuts in, it helps to put a little sign up with them, saying 'These DO contain nuts'. 'May contain nuts' when something does definitely contain nuts is really confusing.
And they rise beautifully and are lovely and light!
EDIT: here is a link to the recipe i use from hummingbird bakey http://es.homesandproperty.co.uk/this_weekend/recipes/vanillacupcakes.html
I used to use electric mixer but nowadays I use a traditional wooden spoon, this makes much nicer cakes. I mix until I get kind of torn look (most people might say this is overdoing it) but to me ths is ideal. Like when making bread the wholes mean the kneading is done. I use the same logic for cake.
And for me 8oz 8oz 8oz flour, olivio (any olive marg), sugar, 3 eggs, a few drops vanilla essence, or if chocolate about a tablespoon cocoa powder, or until the mix looks chocolatey enough.
Bake 160-180c fan based oven (depending if I bothered to look at the dial) (and I put them in there with a cold oven) 20mins ta da. Always airy and moist not sure if thats different from other peoples
The more air you capture in the mix the lighter your cakes will be
I've made those cakes - I don't get why they ask for unsalted butter and then add salt?!
I don't add the salt
- Use electric beaters and cream butter and caster sugar until the sugar is completely dissolved and very pale.