Disappointing cake - what did I mess up? Rachel Allen

jackieglasgow

I've just read that back, and missing out the smiley has made it sound a bit cheekier than I meant, but you know me, right?

frivolous_fay

Yes, we like her carrot cake (although it's a hell of a lot of grating) and we made two, plus this orange cake, for my O/H to take to work on his birthday.

Are we saying I need 100, 125 or 350g worth of eggs to make this work better?
*insert confused smiley here*

jackieglasgow

I would think 125g. Equivalent of two medium eggs. Baking recipes are normally medium eggs unless they state otherwise. I have a similar recipe somewhere, I'll dig it out and have a look for you.

zippychick

jackieglasgow wrote: »

I've just read that back, and missing out the smiley has made it sound a bit cheekier than I meant, but you know me, right?

Of course I know you! :j:D You'd be hard pushed to offend me lady!

Fay - I use the food processor when making her carrot cake - my poor wrists couldn't grate that much!

Have toyed with the idea of freezing it in 300g batches (or however much the recipe calls for), but never have Was worried it would be too moist

angeltreats

If it makes you feel any better, this is the only cake I've ever made that has sunk horribly in the middle! Mind you I made it before I sussed out our oven (extremely temperamental, ancient and rubbish) and I've been meaning to have another crack at it, you've just reminded me.

It didn't turn out dry though, but my oven isn't a fan oven.

angeltreats

You know what, I've just googled it and found this photo, and quite a few people mentioning on various websites that when they made it the middle sank. Maybe it's meant to sink??

zippychick

angeltreats wrote: »

You know what, I've just googled it and found this photo, and quite a few people mentioning on various websites that when they made it the middle sank. Maybe it's meant to sink??

Glad you said that _ i wasn't sure if it was my dodgy eye sight, as that's where I found the recipe too

angeltreats

Well I can never resist a challenge, so I've just made this cake again and stuck it in the oven. I'll report back when it's done.

The raw batter tastes absolutely gorgeous btw, it's a wonder the thing made it into the oven at all

I found a blog here where someone has made it and it hasn't risen in the middle. If the one in my oven doesn't rise this time I'll be convinced it's not meant to!

Nargleblast

If it sinks in the middle you could always cut a circle out of the middle and make it into a ring cake filled with fruit and whipped cream? Then it can be used as a cake or a pudding.

angeltreats

Okey dokey, now I'm convinced it's meant to sink. It came out fairly flat but as it cooled the middle dropped - this would be normal for a flourless cake, and in this orange cake there is a small amount of flour in comparison with the amount of sugar. Also it was very dry so I put the icing on when it was still hot, lemon drizzle cake-style, so hopefully it'll moisten the cake a bit as it seeps in. Here's a very bad photo: