Baking quick questions

jazzyjustlaw

When I said I put it all in the mixer I put it in in stages sorry for not being clear.

tanith

No I mean you put all the ingredients into a bowl and then mix them tog all at once rather than as I do which is cream the marge and sugar tog till it goes pale and creamy, then add eggs 1 at a time with a tsp of flour beat them for one min each, then add the rest of the flour and fold it in with a metal spoon.. then into two tins and bake

jazzyjustlaw

I creamed the marge and sugar together then added an egg then a minute later another egg then another than fold in the flour - should I not use a mixer?

pollyskettle

jazzyjustlaw wrote: »

This was a Mrs Beetons recipe using S R Flour, 3 eggs, castor sugar, marg and all went this time into my Kenwood then in the over gas mark 4 for 25-20 minutes.

All my cakes fail miserably if I try to mix them in my kenwood - using an old hand mixer I've never had a failure from either all-in-one mixing or 'proper' mixing, just can't seem to get it right with the kenwood (although I have now mastered bread with it, so that's all it does!).

tanith

I use a small hand mixer Jazzy I guess its worth a try as you haven't any success with your kenwood....

D&DD

Do you have trouble with other cakes or yorkie puds etc?
I had a problem when the seal went on my oven door might be worth checking it?

iamana1ias

jazzyjustlaw wrote: »

I creamed the marge and sugar together then added an egg then a minute later another egg then another than fold in the flour - should I not use a mixer?

Mixing for a minute between eggs? No no no!!!

A brief mix to incorporate each egg, then very little mixing to incorporate the flour is the key. You could add a tiny bit of baking powder just in case too (I never use SF flour).

greenbee

Sounds like you might be overbeating the mixture. Add an egg, then a spoonful of flour, then another egg, then flour etc. Make sure you're beating slowly too - you just want to mix it all in, adding air rather than knocking the air out.

Loulou2010

just a thought but are you using the right size tins? if there isnt enough mixture for the tin may turn out flat?

tanith

iamana1ias wrote: »

Mixing for a minute between eggs? No no no!!!

A brief mix to incorporate each egg, then very little mixing to incorporate the flour is the key. You could add a tiny bit of baking powder just in case too (I never use SF flour).

I am intrigued how do your cakes rise if you use plain flour?