Cake Anyone? OH MAN I LOVE DE CAKE!!!!

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Aquarius1984

Did you use the top oven by any chance? I ask this because:
(a) the grill element is visible,
(b) there is only one shelf,
(c) there are only two options for the shelving height (that I can see, at any rate).
(d) the oven is rather small.

All this is consistent with a top oven. The elements in this case, would be under the floor and in the roof of this oven.
 
elements on the side walls~

I did not know that~.

This cross continent thing is a learning experience for us all.

From my side of the pond I say it is the foreign ovens which have their elements in the walls. I did have a thermador micro-convection combination oven once and the heating element was behind the rear wall, and fan forced. It was still rather uneven heating.

Buy that K beater~.

B
 
and that's how I do it.

I'll serve this later tonight and it'll do a dis-appearing act.

Cheers.

B

7-12-2007-11-37-26--bundtboy.jpg
 
Hey guys!

Cheers Mike, had a great birthday although Mum "did" the cake (Sainsburys Taste the Difference Jobbie but tasty all the same).

Ive ordered some new grease about a week and a half ago from a local dealer to replace the grease in both my machines and im still waiting for it to come in, so any help on how to remove the old stuff and get the new stuff in is much appreciated if you know how?
Cheers.

Bundtboy,

There are 2 options on a Kenwood chef to make a spongecake and I was right to use the whisk I did. I have 2 K beaters already and while they are great for making fruit cakes and the such they are not the best IMHO for a light sponge.

One can either use the heavy Piano wire whisk as I did or the K beater.
The other whisk as Launderess pointed out of lighter weight tines are better for meringues and whisked egg sponges such as swiss roles and roulades as opposed to creamed fat sponges.

The whisk I used is better because I feel it whips more air into the butter and sugar than the K beater slopping it around although its personal preference as long as you get the results you want to achieve.

No Soda or raising agents here as we have 2 types of flour for such things.
Plain - suited better to pastry work and batters like pancake etc as it has no raising ingredients.

Of course there are others available such as bread flour with the gluten needed to get a good bread texture, 00 flour for pasta and cornflour etc etc.

Self Raising as I used here and always do already contains raising agents built in in the form of baking powder and Bicarb.

Levelling of cake mixture is not neccessary as the cake mixture will balance out as it cooks, the perfect sponge IMHO again has a slight dome to it and is not flat.
Levelling of cake mixture is only reall absolutely neccessary maybe for a cake you intend to Ice or decorate and then it is always a good idea to hollow out some of the middle of the mixture in the tin anyway so the cake rises evenly without a dome.

Lard was as Seamus pointed out for greasing the sandwich tins and must be at room temp to spread easily. As my Catering College Lecturer used to shout across the kitchen at those who didnt know much about pattisserie work "ITS A LIGHT GREASING YOUR NOT DEEP FRYING THE BLOODY THINGS!"

R
 
Rolls

Oh yes, I did try and get away with using the top oven which so far has been flawless in producing such cakes, even my Christmas cake however now its ageing (6 years old) its getting uneven.

Il use the main fan oven below in the future I think. Mums not keen on us using it if possible so it stays clean, in fact it only gets used once a year on Christmas day when we have a Turkey, Joint of Beef, Joint of Pork and a Duck to cook.

The top oven is a nice big one, biggest on the market even to current date IIRC (Kenwood Dual Fuel Stainless Steel) which is why we use it so much even for a family of 5s roast dinner we can cook the meat and potatoes in harmony in it.

R
 
chestermikeuk...

Very impressive. That cake looks delicious. And, there's nothing better than a man who can cook. Yum!
 
So...

It really sounds to me , Aquarius, that I oughta just NOT try and tell you anything. It's obvious that you already know. Sorry I tried to put in my 2 cents about baking cakes when obviously I know nothing.

Remember, this site is really about VINTAGE APPLIANCES. So for you to say your oven is 6 years old and so should be expected to malfunction is totally wrong. My oven is nearly 60 years old and it works perfectly. That's part of the magic. This is not a cake baking club, it's a vintage appliance club.

Trust me, I won't try it again in any of your threads. If you're gonna treat me like an idiot - you can go ahead and continue burning your cakes so that you can't even show them, and I'll keep mine coming too, only in my own threads. You really have not been friendly or welcomed my comments at all. Thank you for thanking me for trying to help.

This is exactly why I never had children.

Man - I love to bake cakes - In my 60 YEAR OLD MAYTAG oven.

You missed that point, apparently.

B
 

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