Fork Handles - Page 877 - The potting shed

Miss Becks

14/01/2013 at 19:40

Sandwich tin Pam.

Lilylouise

14/01/2013 at 19:44

Oh Do you have 2 sandwich tins you could put the mixture inif they are about 6" ones? I can't see that you are doing anything wrong. I cook my cakes on no.4 middle shelf for about the same time as you - When I think they are nearly ready I press the top gently - it should spring back when cooked.

Pam LLx

Miss Becks

14/01/2013 at 19:53

They do spring back, but then sink!! Well, at least I know the recipie is ok. Most times I make double the mixture, and make 1 big cake, and the fairy cakes. Could I be putting too much in the tin?

Inkadog

14/01/2013 at 19:53

Hello, all--you have been busy on here.

Beef Wellington looks delish--must try that sometime.

Just coming up to noon here, and we are back to grey drizzle. Last night watched the Golden Globes, which was more entertaining than most awards shows. Tina Fey and Amy Pohler did a good job of hosting, and Adele won for best song-Skyfall.

Then it was time for Downton--poor Edith, can't catch a break. That was brutal.

So I had square eyeballs after that. And so to bed.

Lilylouise

14/01/2013 at 20:19

Could be- perhaps try to just half fill the tin and see what happens

the only other thing that makes cakes sink is using too much baking powder but your recipe didn't mention baking powder.
Did you make your scones?
PamLLx

Miss Becks

14/01/2013 at 20:22

No, I made the cake instead seeing as you all said it was okay to use normal sugar. Jess didn't want scones. But will make them this weekend instead.

jo4eyes

14/01/2013 at 20:42

Becks- why add milk? If you are using large eggs as well then will be too wet & it will sink!

I do 4oz SR flour + a bit (say half teaspoon baking powder), 4oz marg/butter, 2 eggs (usually medium in this house, but large ok) but I dont add any milk. Zap in processor & into 2x 6ins tins 18-20 mins 180C.

Sorry non metric. Used that recipe for yrs. Cake done when mixture just coming away from sides of tin, springs back with slight finger prod! very technical here

Any help? J.

Miss Becks

14/01/2013 at 20:47

I don't know why milk jo! It was in the recipie book! My eggs are medium.

jo4eyes

14/01/2013 at 20:57

Medium eggs fine. Like I said I still think your mixture was too wet. Butter tends to make a 'firmer' mixture IME than say stork/blueband type margarines.

Anyway, all is not lost. Have you still got the cake you did? Flat, sunk cake excellent trifle sponge! ok a bit cold outside, but why not? J.

Miss Becks

14/01/2013 at 21:01

I still cut it in half, jammed it, and ate it!! I wouldn't waste it!

Well thankyou both, my lovelies. Will try half filling my tin like Pam said, and no milk.

Nola

14/01/2013 at 21:12

I don't add milk either. I use 2/3 eggs. You can weigh the eggs then add the same weight of marg (I use Stork), sugar (caster) and SR flour.
I cream together the marg and sugar until the mix is more white than yellow. Then add eggs a bit at a time, with a bit of the flour if it looks like it may curdle. Then fold in rest of the sifted flour, in a couple of stages, not all at once.
I use 2 sandwich tins.
I have oven at about 180C and it is a fan. I look at it at about 20mins ish and then decide if it needs longer- until springs back when gently pressed, as Jo says.

Nola

14/01/2013 at 21:22

I think in one tin it is usually closer to 40 mins ish, Becks.

If using weights of ingredients rather than weight of eggs I would say 4oz/100g to 2 eggs, like Jo, I don't tend to add baking powder though.

Miss Becks

14/01/2013 at 21:56

Sorry Nola, took madam up to bed. Right. I think I've got it. How do you know the eggs are going to curdle??

You lot must think I'm a right dumbass!! Can't bake a basic cake. But I am a PC whizz!!

Nola

14/01/2013 at 22:00

Hi Becks. Curdling....the mix looks less creamy/ a bit "split", sorry tricky to describe. If in doubt, add the odd spoon of flour as you add egg.
You just get used to what it looks like I suppose.

Miss Becks

14/01/2013 at 22:02

I just chuck everything in my mixing bowl, and whisk the lot with an electric mixer.

Nola

14/01/2013 at 22:05

I use electric hand mixer for rest but fold in flour with a metal spoon.

Miss Becks

14/01/2013 at 22:07

Right. Everything is noted. I may try tomorrow.

Nola

14/01/2013 at 22:11

Good luck! Happy cake testing

Sometimes it is a case of getting to know how it works out with your oven!

Miss Becks

14/01/2013 at 22:12

Thanks. X

lovetogarden

14/01/2013 at 22:27

Hi Becks.

I don't add milk to sponge cake, just the eggs. When I first started to bake my cakes were a bit hit and miss, my son used to say would I bake a "failure cake" he thought they were ok. Even the best cook/baker doesn't always get it right.

Chris.