Hi,
I have recently spent a little too much time in the kitchen making cake. Last weeks was a Lemon Polenta cake, and blinkin lovely it was too. However, upon making sponge-based cakes, they don’t rise so well and tend to be a bit on the heavy side.
I think I take care when folding the flour in, or whatever the recipe calls for.
Any suggestions as to where i’m going wrong?
I want to make a *HUGE* 3+ layered cake for my other half’s impending birthday, but want to get it spot on which I currently feel I don’t get.
Her fave is this wholewheat lemon cake. I don’t have a mixer and do it all by hand. Do I need to justify a Kitchenaid or such like?
Thanks ever so much, I know there are some cake aficionado’s on here 😉
JT