I've bought several cake mixes from supermarkets, followed the instructions on the packet, but when i've baked them, they never rise , just end up like a discus, round and flat. What am I doing wrong?
Cake Mix
Originally Posted by stairway:
“I've bought several cake mixes from supermarkets, followed the instructions on the packet, but when i've baked them, they never rise , just end up like a discus, round and flat. What am I doing wrong?”
“I've bought several cake mixes from supermarkets, followed the instructions on the packet, but when i've baked them, they never rise , just end up like a discus, round and flat. What am I doing wrong?”
Buying a cake mix for a start! Seriously I have never had a sponge cake mix turn out anywhere near like they are supposed to. I always make my cakes from scratch now, and they turn out ok everytime.
basic sponge
4 oz of self raising flour siveved + 1 teaspoon of baking powder
4oz of marg/butter (I use stork SB)
4 oz caster sugar
4oz of eggs beaten ( Usually 2 medium ones with a little bit of milk chucked in to make it up to the 4 oz)
Cream together butter and sugar until the mixute goes really pale. Beat in the eggs a little at a time, adding a spoonful of flour. When all the egs have been incorperated, fold in the remaining flour. Divide into 2 7" cake tins bake in a pre-heated oven (160 c if its fan assisted if not 180) for approximately 20 minutes.
BTW if you have a handheld balloon whisk thing, then it makes the creaming together and the beating in of the eggs so much easier and faster.
My grandmother's "secret" was to weigh the eggs in their shells and then everything else - sugar, marg, flour - should weigh the same.
Whisk the eggs, getting as much air into them as possible.
Sieve the flour.
And she used to say, "Light hand, light sponge"
Whisk the eggs, getting as much air into them as possible.
Sieve the flour.
And she used to say, "Light hand, light sponge"
Yeah just be careful folding the flour in, you literally just want to incorporate it, don't beat the hell out of it. I'm going to go home and bake a cake now, thanks!
While making your own is always better, I use the mixes a lot when I'm in a rush (or if I need a quick sponge for another recipe) - hey they're only 26p (asda own brand, can be a wee bit sweet though) and they save loads of time.
If it's not rising, then it probably needs more whisking time to get air into the mix - electric whisks are the best obv, but if you're stuck with a balloon whisk or fork then make sure you double the amount of beating time and lift the mix up high in a circular movement to trap in air.
If you reckon you've whisked it enough, it could be cold air getting into the oven - always open and close the door slowly, so not to gust cold air in.
HTH
If it's not rising, then it probably needs more whisking time to get air into the mix - electric whisks are the best obv, but if you're stuck with a balloon whisk or fork then make sure you double the amount of beating time and lift the mix up high in a circular movement to trap in air.
If you reckon you've whisked it enough, it could be cold air getting into the oven - always open and close the door slowly, so not to gust cold air in.
HTH
