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Crumbling Crust on Sponge Cakes

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Showing 51-61 of 61 posts in this discussion
Posted on 2 Dec 2012 22:20:32 GMT
It,s the sugar, only use caster sugar and cream it well with the butter, if the mix still feels gritty it,s not dissolved enough so keep beating, should be smooth,glossy very pale and creamy, it takes longer than you think sometimes. Check the oven temp. With a thermometer, I cannot believe how much they vary and it does make a difference. As for the suggestion that you put the cake in a cold oven, no no no never not no!! The combined action of heat, beaten in air and raising agent work together to make the cake rise nicely. Too much raising agent causes the cake to rise up too quickly and then collapse again. I use a paper cake tin liner these days, no greasing required, you can buy them cheaply nowadays in discount warehouse type places. Sometimes we just try too hard, but accuracy in weighing of ingredients, follow recipe to the letter and oven temperature are all vital to good pastry work and baking, plus a little bit of magic.xxxx

Posted on 4 Dec 2012 12:31:33 GMT
any sponge, the butter, sugar and eggs should be added separately and beaten to ribbon stage. Use caster sugar as reg sugar is larger crystals and do not dissolve well in cold batter. If you can't get caster sugar pour into a food processor and process sugar until the grains are smaller. If batter is too thick use a bit of milk to thin out. Dry cake can be there is not enough moisture. Fan ovens dry out cake. Try covering the top lightly with foil or adding a bit of hot water in a pan at bottom of oven to add a bit of steam to stop drying out to much. Also try changing your flour and use a bit less baking powder. If using self rising flour do not add raising agent and if using plain flour try a better brand. I struggle with making bread myself. The crust is like rock and I have to change around flour and water to try for a softer crust. Fan assistant ovens cook hotter so try lowering the temp by 20 degree's. I love fan ovens but you have to be wise in using them to get good results.

In reply to an earlier post on 4 Dec 2012 15:37:28 GMT
pixie says:
Adding milk powder will help with a softer bread crust Ms A

In reply to an earlier post on 21 Jan 2013 14:19:49 GMT
V. M. Vale says:
hi hun i have a problem, im baking my sponges as normal but recently they are darker in colour and very dence soggy as if its not cooked but after 3 hours on gas mark 3 its should be

Posted on 22 Jan 2013 03:57:39 GMT
First have you changed your flour? I have found certain flours do not give me the same end product as other flours. Also the weather has been very damp and that also can effect your product. High humidity in the air....makes flour need less liquid.

In reply to an earlier post on 22 Jan 2013 04:01:58 GMT
OH I will try that! Thank you Pixie

In reply to an earlier post on 22 Jan 2013 08:21:15 GMT
HARRY says:
i use cake flour for my sponge it certainly makes a difference.

Posted on 22 Jan 2013 21:22:26 GMT
I am new to the forum and baking in general! I have cooked a few sponge cakes and they turned out fine, so I decided to try something more adventurous and tried a red velvet cake recipe - disaster! the sponge tasted lovely but just crumbled the second I touched it (I think it was also crusty on the top). I then tried a different recipe for mini chocolate sandwich cakes and the same thing happened the sponge just crumbled to pieces when taking out of the sandwich pan although the taste was still lovely. Had to discard both as they couldn't be cut in half as required. I use a fan oven and always pre heat the oven but I do turn the temp down as per ovens instructions. After these disasters I have only tried the basic scones since! (they were fine). I would like to try both recipes again. My sister said I may have over-mixed the ingredients? Any idea where I went wrong? Thanks

Posted on 22 Jan 2013 21:35:26 GMT
maxicat says:
People just buy a baking book simple. :)

In reply to an earlier post on 23 Jan 2013 09:37:48 GMT
Morning hun. It sounds like you do not have enough liquid. Also sponges need fat to stay moist. Try adding a bit more butter or half butter and half tasteless oil like sunflower. Give that a go and see how it turns out.

In reply to an earlier post on 23 Jan 2013 11:49:03 GMT
Casey says:
Lots of different ideas here...if I may add my own.... I ALWAYS use butter.
I NEVER use baking powder, just SR flour.
I ALWAYS base line with parchment, but NEVER grease my tins.
And no, they don't stick.
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Discussion in:  cooking discussion forum
Participants:  39
Total posts:  61
Initial post:  6 Apr 2011
Latest post:  23 Jan 2013

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