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2
votes
0answers
105 views

Why does my Victoria sandwich have a hole in the base?

I've made the same cake recipe for years, no changes but suddenly my cakes look fine on top but when I turn them out there's a big hollow underneath! Help!
2
votes
1answer
164 views

Oil vs butter in chocolate sponge cake cake

I baked a Victoria chocolate sponge cake. It did not turn to be a sponge cake at all. I wouldn't call it hard, but it was definitely not a moist cake. It was kind of fudgy (but it won't pass off for a ...
2
votes
1answer
88 views

How should I convert my Victoria sponge to a chocolate sponge?

I generally bake Victoria sponge cake with 6 oz flour. Now to make a chocolate sponge cake do I substitute 2 oz of flour with cocoa powder or do I keep the 6 oz flour and add additional 2 oz cocoa ...
2
votes
2answers
100 views

Adding melted chocolate to a sponge cake batter

I have baked a victoria sponge cake and it came out fine. In order to make a chocolate sponge cake, Can I use the same recipe of Victoria sponge cake and just add some quantity of melted chocolate to ...
13
votes
1answer
2k views

Why boil and cool jam before using it in a cake?

When putting marzipan on a fruit cake recipes sometimes state that we should first boil and cool the apricot jam used to coat the cake and make the marzipan stick. I have now found the same advice for ...
1
vote
2answers
3k views

What's the role of milk or yogurt in sponge cake?

Most recipes for sponge cake use a quantity of yogurt which sometimes is replaced with milk, or even soja or almond drinks. In those recipes (flour, sugar, eggs, butter/oil, yogurt/milk, some ...
5
votes
2answers
2k views

What is the difference between genoise sponge and victoria sponge?

Just wanted to find out the differences between Genoise sponge and Victoria sponge. In particular, I was interested to find out which one turns out softer. Here are the 2 recipes for comparison. ...
1
vote
3answers
2k views

What can make a gluten free sponge light and fluffy?

I've tried 5 recipes for gluten free lemon cake and all of them have a tight brick like texture. What would make a cake fluffy if it is gluten-free? How do I recognize a recipe which produces a good ...
1
vote
2answers
220 views

How should I adjust the baking temperature?

I just baked a sponge cake, its sides are fluffy and fine but in the middle it's a bit stiff. When I stick a toothpick in the center it comes out clean and when I cut the cake up, it's not wet. So how ...
1
vote
1answer
14k views

How to bake a sponge cake in a grill microwave oven

How can we bake a sponge cake in a grill microwave oven where there no preheating functionality? It's an Electrolux grill microwave oven. Is there any substitution to the preheating process?
2
votes
1answer
220 views

How can you speed up a genoise cake mixing?

I usually make a chocolate Swiss roll. The first step is to beat 4 eggs together with 115g sugar on a double boiler with warm (tap) water. I use a hand mixer for this, and it takes a long time, plus ...
2
votes
2answers
2k views

Sponge cake with only three ingredients - will this work at all?

I have a recipe for a sponge cake only consisting of sugar, eggs and flour. To be honest, I am a bit afraid to to try it. How can this create a fluffy cake - where does the air come from? Won't it be ...
5
votes
4answers
12k views

Stacking cakes without bases

I am going to be making a two tier birthday cake for my daughters 2nd birthday. The bottom will be a Vanilla sponge covered in Fondant icing. The top tier will be a Chocolate sponge covered in ...
6
votes
2answers
903 views

Why did a receipe call for pouring boiling butter in egg-whites?

I made a sponge cake using a receipe from an old cookbook and at one point it told me to melt and boil butter and pour the boiling butter into beaten egg-whites, let sit for a minute and then mix ...
2
votes
1answer
2k views

What to use for chocolate flavouring?

I've been making chocolate sponge using some Swiss hot chocolate - because I happened to have that in the cupboard. But now I've run out. So I need to go out and buy something. So is drinking ...
3
votes
2answers
424 views

Would a fruit cocktail flavoured cake work?

I am baking a Cinderella Princes cake for my daughter's first birthday party. I have now had the crazy idea of having a rainbow cake under the skirt of the dress. Not only this, but I had another ...
3
votes
1answer
1k views

What does melted butter do in a swiss roll recipe?

I'm planning on making a Swiss roll. This is a sponge cake, baked in your baking sheet (so it's thin) and you roll it up, mostly with a filling. While looking for a recipe, some recipes say to use ...
1
vote
2answers
11k views

How to stop a sponge cake (chiffon cake) from deflating/sinking?

Beating of the whites is perfected. When folding in the cake mixture and the egg whites is there a specific technique? I place in about 1/3, fold, 1/3, fold, and the rest using a spatula, and turn ...
1
vote
2answers
2k views

Is it bad if a sponge cake sits out for a couple hours before cooking?

I am making cupcakes and was wondering if it is okay if you leave the batter out for a couple hours before cooking.
5
votes
2answers
4k views

Commercial Sponge Cake Improver?

Many years ago (35+) my grandmother received a container of a 'sponge cake improver' from a family member whom was a commercial baker. She describes it as looking like a thick amber liquid or paste. ...
7
votes
5answers
4k views

How do I add butter to a sponge cake?

I made a Genoise following James Peterson's recipe in Baking, but without the optional butter. I used an electric hand mixer. The cake came out fine, as in the picture. The second time I decided to ...
7
votes
4answers
6k views

Correct way to join two halves of sponge cake?

When you join two halves of sponge cake (as in this photo) which way round are you supposed to do it? The instructions I've used seem to assume what comes out of your two cake tins are two fairly ...