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Old 05-02-2012, 17:39
Sarahsmum
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Does anyone have much success when making a victoria sponge with soft margerine like Stork. I don't seem to have the knack as my cakes don't seem to rise very much. Also why do some cakes rise a lot in the centre but not round the edge. As you can deduct from this post, I'm having a few disasters lately.
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Old 05-02-2012, 17:42
Croctacus
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I make sponges with no butter or margerine. Just eggs, caster sugar and flour. They come out very light and it means to can load them down with fresh cream and what have you without them seeming too heavy.
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Old 05-02-2012, 17:44
SweetyPie2006
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Do you have a recipe for that Croctacus?

I've found lately if I use stork in cupcakes they come out ok, but for an actual sponge , it doesn't rise at all.
Really need to remember not to buy it again!

Utterly Butterly/ I can't believe its not butter - work quite well for me
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Old 05-02-2012, 17:51
Croctacus
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Certainly do..from my trusty 50 year old McDougalls Flour recipe book my mum was given at school.

I double this and split it between two 6inch cake tins

3 oz Self raising flour, 3 oz caster sugar, 2 eggs.

Grease the tine and coat with equal amounts of flour and caster sugar mixed together. break eggs into a basin and add caster sugar and whisk till very thick and light coloured...add a couple of drops of vanilla essence or any other flavouring if you want it.. Fold in the sifted flour, do not beat. Pour into the prepared tins and bake in preheated over gas mark 4 for approx 15 minutes.

Load up with whatever you fancy once cooled! Enjoy.
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Old 05-02-2012, 17:56
SweetyPie2006
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fantastic Will need to try this! I'm assuming though is delicately light?
I'm self teaching myself with cake decorating and so far doing really well. Yesterday made dairy and egg free cake for first time ever and it was so delicate I had difficulty with the decoration part.

BUT would definitely give this recipe a go, and if I could decorate easily then its a bonus! Thanks
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Old 05-02-2012, 17:57
Croctacus
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It is pretty light.....before I slap loads of buttercream icing on it!
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Old 05-02-2012, 17:58
SweetyPie2006
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Love it
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Old 05-02-2012, 18:09
Hollywood1989
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Stork wouldn't get past the door in this house - Lurpack only.
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Old 05-02-2012, 18:11
burton07
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I use nothing else but Stork for victoria sponge. Either hard or soft - doesn't matter. I do make fatless sponges too - for flans and swiss roll.
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Old 05-02-2012, 18:12
SweetyPie2006
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I'm really not keen on lurpack to be honest,,, its not exactly cheap compared to some either unfortunately or I'd be more inclined to give it a go
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Old 05-02-2012, 18:13
GiraffeGirl
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I use regular Bertolli for my cakes and they come out very light. The fatless sponge Croctacus describes sounds interesting though.
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Old 05-02-2012, 18:24
c00kiemonster72
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I find when using marg like stork or the imitation butters I can never use the full amount of eggs in the recipe as the mixture is far too sloppy and always splits
Using block butter this never happens, plus the cakes taste nicer I find
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Old 05-02-2012, 18:44
tinytiddles
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I used to use stork for cakes but always used the block instead of the tub as I found my mixture curdled with the tub stork.
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Old 05-02-2012, 18:54
burton07
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I used to use stork for cakes but always used the block instead of the tub as I found my mixture curdled with the tub stork.
The ingredients should always be at the same (room) temperature.
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Old 05-02-2012, 20:08
Sarahsmum
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I've had better results with block stork, but I have Mary Berrys book of Fast Cakes and she uses soft marg and I thought if Mary can do it then I can too, but no luck. I also find that it won't take all the egg and is too sloppy In the past I have also used the fatless sponge recipe but it is a very light in texture, yummy tho, and also doesn't keep as long - that's if there's any left.
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Old 06-02-2012, 11:36
Utopian Girl
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Certainly do..from my trusty 50 year old McDougalls Flour recipe book my mum was given at school.

I double this and split it between two 6inch cake tins

3 oz Self raising flour, 3 oz caster sugar, 2 eggs.

Grease the tine and coat with equal amounts of flour and caster sugar mixed together. break eggs into a basin and add caster sugar and whisk till very thick and light coloured...add a couple of drops of vanilla essence or any other flavouring if you want it.. Fold in the sifted flour, do not beat. Pour into the prepared tins and bake in preheated over gas mark 4 for approx 15 minutes.

Load up with whatever you fancy once cooled! Enjoy.
I'm glad you reminded me of this recipe as I haven't made one in years! It's a true Swiss roll/sponge mix isn't it?

Talking of margarine/ butter - I don't normally have any trouble with 'stork' soft or block tbh. I have however just been talking to my daughter (a keen cupcake maker) about the quality of margarine in Turkey. We have a new apartment there (my hubby of 31yrs is Turkish & we've got an apartment across the landing from his Mother) anyhow - excited at finally having my own kitchen I wanted to cook, hubby wanted a carrot cake, which I made with sunflower oil. After that I decided to try the oven with fairy cakes & bought the ingredients - the margarine & butter for that matter are so weird! They're like plastic! The cakes came out OK but I'd much prefer ours in the UK! I don't think I'd had been able to blend the mix without an electric mixer!
Don't start me off on their flour! One type and you have to add various sachets to make SR, pasta flour, etc- we're so lucky here!
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Old 06-02-2012, 12:57
Welsh-lad
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Stork is fine for creaming with sugar (e.g for victoria sandwich), but not so much with cakes/pastries where you need to rub the butter in.
For that I'd use hard butter.

If you are having trouble with sponges rising I'd say it's more to do with the flour. Remember to sift it in from a height, and then fold it in gently rather than beating.
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Old 06-02-2012, 13:05
Sarahsmum
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Do you think the method - ie all in one or creaming - influences the way the cake rises. My mum never made an all in one and as far as I remember her sandwich cakes were always pretty flat.
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Old 06-02-2012, 13:09
Utopian Girl
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Do you think the method - ie all in one or creaming - influences the way the cake rises. My mum never made an all in one and as far as I remember her sandwich cakes were always pretty flat.
I'm 53 and was taught 'all in one method' at school and swear by it tbh. As I do with soups and forgo the frying off onions etc in order to save calories - I know that's digressing tho'.
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Old 06-02-2012, 13:25
Sarahsmum
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I'm 53 and was taught 'all in one method' at school and swear by it tbh. As I do with soups and forgo the frying off onions etc in order to save calories - I know that's digressing tho'.
I wouldn't mind a nice easy soup recipe as well, I just fancy a nice bowl of piping hot tasty soup.
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Old 06-02-2012, 13:38
Utopian Girl
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I wouldn't mind a nice easy soup recipe as well, I just fancy a nice bowl of piping hot tasty soup.
Ok, a low fat one I make is -

1 tin chopped tomatoes
1 tbspn tomato paste
1 Knorr stockpot vegetarian cube
Handful chopped parsley
Handful orzo (pasta that resembles grains of rice - orzo- available in Tesco)
Salt to taste
Pepper to taste

Approx 1 or 1.5 Litres boiling water

Place in saucepan, bring to boil add chilli flakes if desired.



You could substitute orzo with basmati rice if desired.
A light/quick/diet soup
This is great in emergencies for a starter soup for visitors too.
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Old 06-02-2012, 13:43
Sarahsmum
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Thanks, sounds lovely, i'll give that a try.
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Old 06-02-2012, 13:49
Utopian Girl
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Thanks, sounds lovely, i'll give that a try.
It might not sound the best but as a light/ quick starter for diets or guests it's great tbh. You'll be surprised, but stock is tbe key - I always use Knorr vegetable stockpots - you could use chicken if not a veggie. My mother in law fries the tomatoes a pound/500 g ) hence olive oil is added to the soup if you're not dieting.
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Old 06-02-2012, 13:49
Color of Night
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I use stork for my cakes & they come out beautifully & never had a problem or complaint. For biscuits & pie bases such as Key lime or cheesecake I use butter as it seems to hold better.
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Old 06-02-2012, 14:50
SeasideLady
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Does anyone have much success when making a victoria sponge with soft margerine like Stork. I don't seem to have the knack as my cakes don't seem to rise very much. Also why do some cakes rise a lot in the centre but not round the edge. As you can deduct from this post, I'm having a few disasters lately.
I've just made a Victoria sponge this morning for my husband's birthday tea. I used Stork margarine from a tub, and followed the recipe from the Be-Ro baking book. Here it is.

6 ozs each of Stork, sugar, SR flour, plus 3 eggs, vanilla essence.
Cream margarine and sugar together, until light and fluffy. Add an egg at a time with a little of the flour, beating well by hand or electric hand held whisk. Finally add remaining flour, and a teaspoon of vanilla essence. Divide into 2 sandwich tins or bake in one 8" cake tin with loose base. I filled it with buttercream and strawberry jam and it looks as good as a Delia cake !
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