Baking quick questions

emiff6

Hi,
I would have added extra bicarb. You've replaced a third of the SR flour with oatmeal, so you've lost a third of the raising agent in the original recipe, plus oatmeal is denser than flour, so add a bit more water or milk, too. FWIW I never make cake mixture in the FP 'cos I think it beats the air out

Melonade

Cake looks lovely to me yumyum :T It could well be your oven, I had problems with my old gas oven burning everything and ended up buying a fan oven. It's really annoying when you bake something and it comes out not so good. Saying that though I think it looks lovely and would of been tempted to slice a bit of the top off then ice it

The last 2 cakes I've made haven't cooked properly and were still gooey in the middle, flippin oven is only a few months old so I'm not too happy now

Gawd I'm starving now, off to find some food

freyasmum

mrbadexample wrote: »

Yes. Flour, ginger & bicarb all sifted.

Could it be the fact that I use the cheapest flour I can find (Morrison's value range), rather than the posh expensive ones?

Definitely not - I always use the cheapest flour.

I really think it's down to your oven, tbh

Happy Birthday Trow! :beer:

Trow

Well, my daughter came up trumps - came home to muffin-sized cupcakes, and they are just sublime! Lighter than any cake I ever make, topped with butter cream icing and mini-smarties. She used a recipe from the Best of British Baking book that she had never used before.

I'm sure though that your cake tastes just as good MBE!

mrbadexample

Trow wrote: »

Odd - MBE's post - 4.33pm. Mine (posted later) 5.49pm.

Is it just me??

Yes, just you I think.

mrbadexample

emiff6 wrote: »

You've replaced a third of the SR flour with oatmeal, so you've lost a third of the raising agent in the original recipe, plus oatmeal is denser than flour, so add a bit more water or milk, too. FWIW I never make cake mixture in the FP 'cos I think it beats the air out

Yes, I have lost some of the raising agent, haven't I? I never thought of that! :T I just use a hand mixer, but try not to go mad with it.

Ok, so maybe another ½tsp of bicarb, and a dash more milk?

I definitely think you could be onto something there.

liney

Try handmixing with a metal spoon. My cakes are always craptastic if I use the mixer.

mrbadexample

liney wrote: »

Try handmixing with a metal spoon. My cakes are always craptastic if I use the mixer.

Well, despite the fact that it sounds like a lot more work, I'll try it!

emiff6

MrBE, I meant baking powder not bicarb. When I have no SR flour I generally use 1 teaspoon baking powder per 4-6 ounces plain flour (depending how many eggs I'm using), so I think you could put up to 2 teaspoons in.

Also, I remember one of the TV chefs saying that SR flour loses its raising power as it gets older, so I always try not to keep an opened bag too long. (I have a bake-fest and freezing frenzy!)

mrbadexample

emiff6 wrote: »

MrBE, I meant baking powder not bicarb. When I have no SR flour I generally use 1 teaspoon baking powder per 4-6 ounces plain flour (depending how many eggs I'm using), so I think you could put up to 2 teaspoons in.

Also, I remember one of the TV chefs saying that SR flour loses its raising power as it gets older, so I always try not to keep an opened bag too long. (I have a bake-fest and freezing frenzy!)

I haven't got any baking powder - it was bicarb in the recipe. But I do still think I've lost a bit of the raising agent.

My SR flour was one of the few things in the cupboard that was still in date. Come to think about it, it was a new bag! :cool:

I'll have another go soon, and post back with the results.