thanks chaps - have decided to turn the temp down as it's a fan oven, and have procured a new tub of baking powder. And as for technique, I'll try a bit more fold than beat with the flower.
Will let you know how I get on!
cheers,
jt
Chat Forum
Cake - how to make light and airy with lots of rise???
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Posted 10 months ago #
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flower
Ah, there's your problem. Putting flowers in won't make good cakes at all - you need flour which is ground up wheat.
Posted 10 months ago # -
Ha!! Silly me, flour is what I use, most definitely not flower ;o)
Posted 10 months ago # -
Well, did it work?
Posted 10 months ago # -
If you need someone to convince you to buy a kitchenaid, I'm yer man! Got a kitchen full of the stuff but the stand mixer really is a brilliant bit of kit. Ours gets used daily. Bread, cake, whisking things, grinding meat and even stuffing sausages. Would even have been worth full RRP.
Posted 10 months ago # -
working (workshy) chef here
I´d agree with: fresh baking powder (or better: cream of tartar+bicarbonate, dont open the oven door, sift flour from a height and fold in or use electric whisk and whip egg white seperately.The only thing I could add is don´t use eggs straight from the fridge. Leave em out (if they aren´t already) for an hour or two.
It also depends a bit on the fat being used and your oven temp., it can vary a lot for domestic ovens depending on shelf/front/back etc.
If you need any foolproof baking recipes or anything else, let me know.
And good luck
Posted 10 months ago #
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