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Crumbling Crust on Sponge Cakes

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Showing 51-75 of 94 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
Falcon says:
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
Falcon says:
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
Falcon says:
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
Falcon says:
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.

In reply to an earlier post on 25 Jul 2014, 15:56:08 BST
I have just read your post.... Starting to make Victoria sandwiches for my daughter-in-law... Her fav! I am intrigued to read about weighing your eggs then weighing flour to make? Are you weighing just the flour to make eggs size? Or do you do the same with the casting sugar & butter? Would love to use our full recipe, the adding of boiling water...
I look forward to hearing from you
Kind regards

Posted on 25 Jul 2014, 19:06:28 BST
Margo says:
I went on a cookery course this winter and the tutor told us that all supermarket economy ranges of flour (plain, s/r, strong) have impurities in them. The only exception, she said, was Waitrose and it's fine to use any of their Essential range flours but avoid all others. I then asked if it was worth buying sponge flour, which is dearer but which I feel gives better results. She said that provided you follow all the rules, it shouldn't be necessary..... common causes of failures are apparently not using a measuring spoon, as real spoons vary in size and not checking that your baking powder is in date.

In reply to an earlier post on 25 Jul 2014, 19:13:54 BST
pixie says:
I never use the economy one Margo, i tried it once and no good at all.

I am listening to..Dr Johnson's London: Everyday Life in London in the Mid 18th Century on audio at the moment and it is facinating, it seems that flour was adulterated with all manner of things...chalk and other suspect things to make it go further for the poor people. Some of the the things they ate...ugh. If you are interested in history hers are a great read/listen.

In reply to an earlier post on 26 Jul 2014, 09:05:28 BST
There's a similar old book that goes into that sort of issue, as well as others, right up to postwar Britain: The Englishman's Food: Five Centuries of English Diet Fascinating read!

In reply to an earlier post on 26 Jul 2014, 10:21:03 BST
pixie says:
They are a brillant insight, aren't they?...Liza Picard is so good at taking you back...nothing is new really, they had the Lottery, adulterated food and I was amazed to find out that each house/shop in London was responsible for the area outside their building...keeping it swept, inside toilets some were lucky to have and piped water...the "pipes" being made of wood...teeth transplants, the donors needing the money and the front teeth were the ones that "transplanted " best. Back teeth filled...with lead and other materials and all this in the 1700's! Hospitals all over the place backed by people with money. Facinating!

In reply to an earlier post on 26 Jul 2014, 11:05:21 BST
Teeth transplants!

Teeth replanted? When I was four I walked into the path of a swing and the two top front teeth were knocked out. My quick thinking Dad immediately picked them up, made me suck them clean, and then stuck them back in; and that is where they remained until the adult teeth arrived.

Posted on 26 Jul 2014, 11:39:49 BST
Falcon says:
Crumbling cake means it's to dry. Fan ovens also can effect the moisture. With cake adding sour cream, buttermilk or yoghurt always makes a more moist cake. Try substituting regular milk for one of these or adding 1/4 cup of one of these if no milk is called for and see if that helps. The do give a rich lovely flavour to cake and muffins

In reply to an earlier post on 26 Jul 2014, 15:44:46 BST
pixie says:
I know! How clever of them to realise it could be done....young poor people would trade their teeth in for money...more than likely their front teeth as these were the ones most likely to replant...I have a vision of toothless waifs scurrying around London....nothing is new!

In reply to an earlier post on 26 Jul 2014, 17:04:07 BST
So true, you have to watch fan ovens. As we know all ovens, even 2 of the same brand, have their little ways and if you're not used to fan ovens you have to experiment a bit to find out the best proportions of liquid etc.

Also don't overmix! That can make a cake heavy no matter what kind it is.

Posted on 27 Jul 2014, 22:31:35 BST
Cakes, who knew they could be so difficult to make.......lol. Smartypants here, never has a problem. I,m not an adventurous cook, more a follow the recipe instructions to the letter type of girl, it works for me. Here is my list of must do,s for sponge cakes.

Quality flour, mc Dougalls etc
Caster sugar
Medium eggs, or large if you must
Spreadable butter, not marge, too much water, or softened butter at room temperature, not melted.
Preheat oven, even a fan oven.
Reduce temperature by 20 degrees for fan ovens, centre of oven, not top shelf.
Cream sugar and butter until light and creamy and the sugar has dissolved, you cannot over beat butter and sugar.
Add lightly beaten eggs a little at a time....add a little flour to stop curdling if needed.

ALL ingredients at room temperature not straight from fridge.
Add flour ALL AT ONCE, not bit by bit. Fold in quickly and lightly or you will toughen the gluten.
Add milk if needed to make a soft dropping consistency.
Line tin with a cake liner, or grease proof, I never grease the tin if I use a liner, cos I,m lazy.
Pop into the oven, cook,........you can start looking once the cake has been in the oven for about three quarters of it,s cooking time, otherwise it will sink. Fan ovens are notoriously quick and hot, so don,t go by the recipe times but use your judgement. Colour, shrinking slightly from sides of the tin, springs back when lightly pressed, cake tester comes out clean and dry. Voila cake done. Cool in the tin, on a rack for ten to fifteen minutes, remove from tin after this time and leave to cool completely before filling and decorating. What a faff, but so worth the effort when it turns out perfectly, and puts a big smile on your face.xxxx

In reply to an earlier post on 29 Jul 2014, 09:18:24 BST
Bearman says:
Diamond - for some reason I picture you as a Victoria sandwich kind of girl - is it a favourite? Or am I completely wrong, and in reality you are happiest with a slice of chocolate fudge in your hand?

In reply to an earlier post on 29 Jul 2014, 11:13:59 BST
Spot on Bear, I love Victoria sponge cake, it,s my favourite. I don,t mind a slice of any cake, coffee and walnut is a pretty close second and chocolate is pretty good too. Am I so obvious Bear, and what were you doing, trying to work out what we would all be if we were food.?

In reply to an earlier post on 29 Jul 2014, 14:56:16 BST
Last edited by the author on 29 Jul 2014, 14:56:39 BST
Bearman says:
It just popped into my head while reading your post. I sort of develop a mental picture of all the regulars here, and each post adds to the picture like pieces in a jigsaw puzzle. When I saw you talking about cakes, I instantly pictured you making a Victoria sandwich.

I like your last comment - I think this could be the basis of a fun game.

If we were all food, what do other people think we would be?

We have established that Diamond is a Victoria Sandwich.

Now I think Pixie would be something like spicy falafels smothered in hummus.

Ori has to be a fresh, spicy Massam Fish Curry

Patti (sorry for the cliché) I picture as a really rich and flavoursome lasagne al forno

Happy is a succulent duck breast, served rare with crispy skin on the side

Ivan - slow roast pork belly

I will have to think about the others. Now your turn........

Posted on 29 Jul 2014, 17:22:28 BST
I think Mrs P would be something exotic and eastern. But Ori would definitely be oriental with a bit of barbecue on the side. Pixie would be a curry, but nothing ordinary, it would be full of flavours and textures, and you Bear, would be a big crusty loaf,all floury with a crisp crust and a tender crumb. Charlie would be something light and flavourful like a bowl of noodles in a really tasty broth but Ivan would be something sweet and fulfilling like a sticky toffee pudding or apple pie and cream. I think a multi layered lasagna is spot on for Patti though, you never know what your going to get, although on the other hand she could be a big box of handmade chocolates, every one something new and delightful.xxx
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Discussion in:  cooking discussion forum
Participants:  44
Total posts:  94
Initial post:  6 Apr 2011
Latest post:  31 Jul 2014

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