Quizzes & Puzzles7 mins ago
sponge bakers - please help!
24 Answers
i have decided to make my son's 18th birthday cake and i'm no baker!
i have a pound cake recipe that's always worked well but need it twice the size. my questions are:
1. can i use a foil container (like you roast a turkey in) cus i've got one just the right size.
2. Can i just double the quantity or does it not work like that?
3. if i do double the mixture, how do i know how long it will take to cook?
I really hope someone can advise me - the cost of one from the bakers was ridonkulous!
i have a pound cake recipe that's always worked well but need it twice the size. my questions are:
1. can i use a foil container (like you roast a turkey in) cus i've got one just the right size.
2. Can i just double the quantity or does it not work like that?
3. if i do double the mixture, how do i know how long it will take to cook?
I really hope someone can advise me - the cost of one from the bakers was ridonkulous!
Answers
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Yes you can use the foil tray or whatever is the right size. If you're not sure about doubling the quantities and cooking in one, then maybe you could make it up and do two cakes and sandwich them together. I wouldn't have any qualms about doubling the mixture myself, just add 15 or so mins on the original time but check it out after the original time just to be sure. Cooking is also done by eye and feel which really helps to gauge things.
Crisgal sorry not been on since I posted last night. Re the sponge, the way to test if done or not is very gently and lightly touch the middle of the sponge if it is firm and doesn't leave a dent then it's done (together with colour check of course). Don't keep opening oven door, helpful if you have a glass fronted oven to be able to see whether it's doing ok but if not give it the time and then try the test above. Hope that helps.
Cris ... It's really a matter of opinion.
I bake a lot of cakes now and only use Bertolli olive oil spread. I would never use butter to make a sponge.
Little tip: Have spread at room temperature and whisk/cream the spread til pale and fluffy before adding sugar. Beat eggs in one at a time. Finally sift flour in gradually and from a slight height.
I bake a lot of cakes now and only use Bertolli olive oil spread. I would never use butter to make a sponge.
Little tip: Have spread at room temperature and whisk/cream the spread til pale and fluffy before adding sugar. Beat eggs in one at a time. Finally sift flour in gradually and from a slight height.
One of the most important things in making any cake or pastry is not to overbeat as the flour is added. Excessive stirring makes for a tough rubbery texture. When it says "fold" in the flour that is what they mean.
Generally a larger cake is cooked longer at a slightly lower temperature to allow the heat to penetrate to the centre. However if the extra size is all width and breadth rather than depth then it doesn't apply to the same extent.
With sponge cakes it is essential to avoid opening the oven door until it is very close to done.
Butter and marge are equivalent.
Generally a larger cake is cooked longer at a slightly lower temperature to allow the heat to penetrate to the centre. However if the extra size is all width and breadth rather than depth then it doesn't apply to the same extent.
With sponge cakes it is essential to avoid opening the oven door until it is very close to done.
Butter and marge are equivalent.
Here's a detailed article explaining several methods for making butter cakes...
http://www.joyofbaking.com/ButterCakes.html
http://www.joyofbaking.com/ButterCakes.html
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