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Cakes with soft marg |
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#1 |
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Forum Member
Join Date: Aug 2009
Posts: 103
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Cakes with soft marg
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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#2 |
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Forum Member
Join Date: Sep 2011
Location: Sarf London
Posts: 13,304
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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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#3 |
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Forum Member
Join Date: May 2006
Location: 23 miles outside nowhere
Posts: 5,624
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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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#4 |
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Forum Member
Join Date: Sep 2011
Location: Sarf London
Posts: 13,304
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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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#5 |
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Forum Member
Join Date: May 2006
Location: 23 miles outside nowhere
Posts: 5,624
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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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#6 |
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Forum Member
Join Date: Sep 2011
Location: Sarf London
Posts: 13,304
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It is pretty light.....before I slap loads of buttercream icing on it!
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#7 |
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Forum Member
Join Date: May 2006
Location: 23 miles outside nowhere
Posts: 5,624
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Love it
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#8 |
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Inactive Member
Join Date: Dec 2011
Location: Lala land :)
Posts: 920
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Stork wouldn't get past the door in this house - Lurpack only.
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#9 |
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Forum Member
Join Date: Jan 2006
Location: Sitting at my PC
Posts: 9,434
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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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#10 |
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Forum Member
Join Date: May 2006
Location: 23 miles outside nowhere
Posts: 5,624
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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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#11 |
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Forum Member
Join Date: Mar 2007
Posts: 13,059
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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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#12 |
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Forum Member
Join Date: Feb 2010
Posts: 2,250
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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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#13 |
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Forum Member
Join Date: Apr 2008
Posts: 119
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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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#14 |
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Join Date: Jan 2006
Location: Sitting at my PC
Posts: 9,434
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Quote:
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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#15 |
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Forum Member
Join Date: Aug 2009
Posts: 103
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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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#16 |
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Forum Member
Join Date: Feb 2008
Posts: 7,610
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Quote:
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. 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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#17 |
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Inactive Member
Join Date: Jun 2006
Location: Mid Wales / Canolbarth Cymru
Posts: 37,555
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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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#18 |
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Forum Member
Join Date: Aug 2009
Posts: 103
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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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#19 |
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Forum Member
Join Date: Feb 2008
Posts: 7,610
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Quote:
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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#20 |
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Forum Member
Join Date: Aug 2009
Posts: 103
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Quote:
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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#21 |
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Forum Member
Join Date: Feb 2008
Posts: 7,610
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Quote:
I wouldn't mind a nice easy soup recipe as well, I just fancy a nice bowl of piping hot tasty soup.
![]() 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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#22 |
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Forum Member
Join Date: Aug 2009
Posts: 103
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Thanks, sounds lovely, i'll give that a try.
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#23 |
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Forum Member
Join Date: Feb 2008
Posts: 7,610
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Quote:
Thanks, sounds lovely, i'll give that a try.
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#24 |
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Forum Member
Join Date: Jun 2006
Location: Leeds
Posts: 2,164
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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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#25 |
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Forum Member
Join Date: Aug 2009
Location: Aberdeenshire
Posts: 15,471
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Quote:
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.
![]() 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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