If You Could Live In Another Decade,...
ChatterBank1 min ago
Ginger cake - where am I going wrong?
I made a ginger cake in a loaf tin, using all the usual flour, sugar, spices, baking powder, bread soda etc.
I melted the butter in the golden syrup, and added it with the eggs and milk to the dry ingredients. Loose batter texture. So far so good..... I cooked it in a fan oven at 150 degrees C for 1 hour. In the beginning it rose up nicely, then PHEW, it almost disappeared from the tin, and I was left with a gooey mix round insides of tin, and a big hole in the middle. Where did it all go wrong? (it still tasted gorgeous). Advice or foolproof recipe appreciated, please and thanks.
I melted the butter in the golden syrup, and added it with the eggs and milk to the dry ingredients. Loose batter texture. So far so good..... I cooked it in a fan oven at 150 degrees C for 1 hour. In the beginning it rose up nicely, then PHEW, it almost disappeared from the tin, and I was left with a gooey mix round insides of tin, and a big hole in the middle. Where did it all go wrong? (it still tasted gorgeous). Advice or foolproof recipe appreciated, please and thanks.
Answers
Only 1 answer
Best Answer
No best answer has yet been selected by balliali. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.
This is a good recipe. I cook it at 170 so 150 in a fan oven would be fine
http://www.recipezaar.com/Ginger-Bars-Gingerbr ead-Cake-35884
http://www.recipezaar.com/Ginger-Bars-Gingerbr ead-Cake-35884
Only 1 answer
Related Questions
Sorry, we can't find any related questions. Try using the search bar at the top of the page to search for some keywords, or choose a topic and submit your own question.