Baking quick questions

milliemonster

If you're using a fan oven you should really reduce the temp by 10 degrees, but if your cakes are still soggy then they obviously need longer to cook.

If they're not rising as above it could be down to technique, make sure you beat the butter and sugar really well until it is pale and fluffy, although I tend to use granulated sugar as it's cheaper, I understand caster is better because it makes a lighter cake, so if you use granulated try changing to caster.

you may need to add baking powder even if you use SR flour, esp if you are using an all in one cake method, try sifting the flour and fold in lightly with a metal spoon

I tend to find that I have to cook longer with a silicone pan rather than a metal one also, so maybe that does have something to do with it?

[Deleted User]

Aha! beating the sugar & butter might be the trick... the recipe said to put everything together in the bowl then mix well. But what you say makes sense as the mix was very wet & gloopy when I put it in the oven it didn't look right (not how I remember Mum teaching me 30+ yrs ago).

I used McDougals SF flour bought yesterday and baking powder
also fan oven could be too fierce.

I don't like the silicone loaf tin as it loses shape when I put the mixture in.Will use mixture in muffin tins instead of loaf tin next time and lower heat.

Thanks so much for such quick replies... that's what I love about this forum and the MSE's

Bossymoo: you said your Mum "beats the egg in a separate bowl and fold that in, then folds in sifted flour. Being gentle at this stage doesn't beat all the air back out."

Does this have to be by hand or can I use an electric mixer to beat sugar & butter and then add eggs separately (I have arthritis in my hands)

Linda32

bushbaby1103 wrote: »

Aha! beating the sugar & butter might be the trick... the recipe said to put everything together in the bowl then mix well.

They oftern do say that, but it really dosn't work. It took me quite a few attempts to work it out. I used to make the mix into Fairy Cakes as they worked better. Now I can do sponges :T

Beat the butter and it must be butter IMO and caster sugar. I'm sure I've noticed salted butter tastes better as well, but thats up to you.

bushbaby1103 wrote: »

But what you say makes sense as the mix was very wet & gloopy when I put it in the oven it didn't look right (not how I remember Mum teaching me 30+ yrs ago).

No, your right that is wrong. Once you have beated in the egg then folded in the flour, it almost looks dough like.

Which answers your next quote, hope whoever asked dosn't mind me stepping in yes you can beat in the eggs with your electric mixer. I whisk up the eggs then pour a drop in at a time and mix this in.

Once you get into practice you can have a cake whipped up in a flash and feel everso clever

craigywv

i would also say its in the beating, i too noticed my cakes were coming out JUST OK nothing great UNTIL one day a few years ago i was watching a tv cook show cant rem which one and the chef had it all mixing in the bowl and he said give it a good mix for 6 mins on medium setting in mixer, i near passed out i was doing it for 1 min max so next time i did the 6 mins and hey presto it came out like a top hat! so i have been using this method ever since, i also have a fan oven which i heat up at temp on recipe then lower down a bit approx 15-20 degrees about 5 mins before i put mixture in, hope this helps.

bossymoo

Yes use an electric one for the butter and sugar, but fold in beaten egg and flour.

I tell you what might make them lighter, separate your eggs. Add the yolks to the sugar and butter, fold in flour and whisk eggs to stiff peaks then fold that in lightly. Should be literally light as air! Might try that myself actually...

Chris25

Yes, you do need to decrease the oven temp when using a fan oven.

I often use the all-in-one method & they turn out fine - but I do beat until fluffy & the mixture has turned into a lighter shade.

I also use some silicone 'tins' & the cakes turn out fine (but not wonderful) too - they have a metal ring around the outside to keep them more rigid. But I wouldn't use them for a special occasion cake. The Lurpack tins that have been on offer with the butter in ASDA are very good

As far as I'm concerned, banana cakes never come out light so as long as they are delicious, that's what matters

[Deleted User]

Thank tou so much folks!!! I'll have to wait till the bananas I bought today go brown but will try them again mid week. Everything you've suggested rings a bell from watching my Mum as a kid. Will def:

• use castor sugar
• beat in the butter and sugar together first
• slowly fold in whisked egg whites & yolks separately
• add extra mixing time
• lower oven temp.

All makes sense now you've said it...wish I'd asked before trying again today. I'm gonna try a plain sponge later tonight for practice... will keep you informed.

Thanks again

rosie383

Don't try to get a sponge-like banana cake! Pretty difficult as it's the nature of the mixture to be a bit ,ahem, moist/ doughy!!
Some all in one mixes work great, like the easy peasy lemon curd cake that I make all the time, always light and moist and I literally just mix it til it comes together.

Eenymeeny

Thanks so much for this helpful post. All of this good advice in such a short thread, it should be added to the cake recipe index! As Bushbaby says, you are all so wonderful on this forum.
Now, an easy peasy lemon curd cake sounds right up my street. Is there a recipe somewhere please Rosie383? I did search...

Flora_Poste

I went on a cookery course and they advised us to use plain flour rather than SR because the amount of baking powder varies so much between brands and becomes less effective if it's old. Better to use plain and add your own from a tub that you know is newish. I use 6oz flour/butter/sugar and three eggs and three tsp baking powder, plus a good pinch of salt and a splash of vanilla. Beat really well untill light and fluffy. Bake as usual.

If its still a problem I would invest in an oven thermometer and check the temperature. And then maybe a nice new oven......