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

[aquarius1984]

Knocked up a quick victori asponge with the chef earlier and thought id share the pics. Had a great time!
Washing the original Pyrex bowl was scary though! Frightened incase I dropped it.

Ok First ya need good ingredients for something so simple.

Real butter here, no margarine please!

12oz Flour
120z Sugar - Caster and unrefined.
12oz Real Butter
Drop of milk
4 medium free range eggs

 

[aquarius1984]

Cream the sugar and butter til the butter goes from yellow to cream coloured

 

[aquarius1984]

add the flour and egg in equal stages. this way adding both at the same time means it does not curdle. I hate seeing recipes that say add the flour first then the egg. its wrong LOL!

 

[aquarius1984]

flour and egg

Loving the Plaentary mixing action !

 

[aquarius1984]

add the mixture to 2 Victoria sandwich tins and pop in the oven 175*c or gasmark 4

 

[aquarius1984]

And here endeth the lesson!

Bloody oven is heating unevenly and as much as I will admit failure I wont ever show it! one of the sponges caught and burnt cos of the oven temperature being uneven so as much as id loved to show ya the results I simply cant until I had chance to sort it out.

to be filled with St Dalfourts Raspberry Jam and whipped cream.

Stick that kettle on, tea no sugar ta!

R

 

[mattywashboy]

i'll take a slice of that ta lol, shouldn't really, being on a diet n all but meh, you only live once.
Only one slice mind, don't want to turn into marjorie dawes OO MAN I LOVE DEE CAKE, ahem.
Wish i knew how to bake sometimes, apart from buying those packet mixes and adding water lol

 

[waterstreet]

Secret Ingredient

Lard ??????

 

[bundtboy]

powder, soda, vanilla?

No baking powder? No soda? No vanilla?

I can see a couple thing's I'd say went wrong. That's a whisk on your mixer - not a batter beater. They work differently. Whisks are for making whipped cream or standing up egg whites but not for putting cakes together.

Dark pans always require a sheild of some shiny kind like an alminmum colored insulated baking sheet or they tend to burn.

Also, don't you have to be sure the batter is laying down flat and evenly in the pans before you put them in the oven?

I'd finally suggest putting the cakes in the oven cavity diagonally instead of directly side by side and not allow the 2 pans to touch together. Maintaining an air gap of at least 1.5 inches around all sides of the pan is important to proper heat circulation inside the oven.

Better luck next time.

B

 

[maytagbear]

Thanks for sharing these

photos!

Although I never remember to do it--
a lot of cake recipes on this side of the pond say to switch the pan positions half way through the baking time. I always think I will, but never do it, and my cakes turn out fine.

Of course, I usually use a 13x9 pan instead of layer cake pans. If I use a Pyrex dish, I lower the heat 25F.

Lawrence/Maytagbear

 

[platinum6]

I'd love to come round your house for tea lol!

 

[retroguy]

Nice!!

And...LOVE the tile! =)

 

[polkanut]

I stirred up a chocolate cake with fudge icing yesterday. It was for my sister's b-day which is actually on the 6th. I served it with vanilla ice cream. The cake was baked in my great-grandma's tube pan she bought when she got married in 1905.

 

[angus]

So what was the lard for?

 

[launderess]

Bundtboy

That is not a whisk, but the standard "beater" for a Kenwood mixer. Their is a whisk attachment, IIRC, but the tines are thinner and the thing looks more "whisk" like.

My oven is down for the duration of the summer, so there will be no caking baking unless we get a string of cool summer days.

Could use my vintage Westbend "Ovenette", but that thing generates lots of heat. Besides don't fancy going through all the trouble to whip up batter only to to have the oven fail. Would be an interesting project though.. And fresh baked pound cake goes will with ice cream or strawberries and cream.

L.

L.

 

[mixguy]

Disagree about attachments

The picture do show the Kenwood whisk and it is not the best choice in mixing a "butter" cake. Kenwood mixers at this time have a flat beater called a "K" beater because the letter "K" is is formed in the middle of the beater. The capacity of these mixers is less that the volume the bowl can hold.

 

[seamusuk]

Lard...

I would guess that was for greasing the tins??

Seamus

 

[bundtboy]

k beater

Here goes one now...

Pardon Our Interruption...

 

[rolls_rapide]

British Ovens

A standard British electric oven will have the heating elements in both side walls (left and right sides). Thus, the sponges should be placed centrally, one upon each shelf (there are usually two oven shelves in British appliances). This arrangement of elements and shelves, gives a temperature zone: cool at the bottom, hotter at the top. By all means switch the sponges about, part way through the baking (after they have risen).

Foreign-made appliances have their elements in the floor and ceiling of the oven.

Fan-assisted ovens can have the element arrangements as either of the above, but a fan circulates the hot air.

Proper 'Fan ovens', have the elements arranged around the circumference of the fan, at the back of the oven. The fan then distributes the hot air through gaps at the top and bottom of the back panel. These ovens are supposed to cook the most consistently, on any shelf.