How do you make fairy cakes rise in the middle?

[flobadob]

I've had a few foes at making fairy cakes and although they taste fine, they just stay flat at the top and won't rise in the middle. The way I make them is to beat the sugar and butter(4oz each) first, then add 2 eggs, then mix in 4 oz of self raising flour with a bit of baking powder. I cook them around gas 7. But as I say they never rise in the middle. Does anyone know what is going wrong?

[Pigletion]

Perhaps your oven isn't as hot as it says it is. Or, more likely, you're not cooking htem for long enough or sneaking a peek before they're ready (I have to try so hard not to open the oven door!). If you open the door too soon they will sink in the middle and remain that way.

I use same method as you, adding a tsp baking powder and a bit of vanilla extract. Mine now rise too much in the middle! Maybe buy new baking powder..

A lady who is amazing at making cakes told me that the most important part is to cream the butter and sugar together until it is as light as you can get it. Also don't work it too much once you put the flour in as you want it to be light and fluffy, not dense like bread (which you purposely knead to work the gluten)

[Coppertop84]

Hi there,

I love baking and my fairy cakes always rise well, people have said my sponge cakes are really light and airy.

I use the following recipe:

2oz margarine or butter
2oz caster sugar
1 egg
3oz flour
(makes 1 dozen fairy cakes)

OR

using your quantities as in your question keep it all the same but increase the flour to 5oz and leave out the baking powder because if using self raising flour with these quantities baking powder is not needed.

I think that may be where it is going wrong.

When you cream the margarine/butter and caster sugar do it thoroughly until the mixture is a pale cream colour. Then add the beaten egg a little at a time again beating well ensuring each part is mixed in well before adding the next bit. By then there should be a lot of air beaten into the mixture and the flour should be sifted in to the mixture bit by bit, but do not beat it - fold it in using a figure of 8. Do this till all flour is added.

Then put in your cases and bake on gas mark 5 (180 - 190 degrees celsius) for 15 - 20 minutes. When you open the door do it slowly and they should bounce when touched lightly in the centre.

Good luck and enjoy - let me know how you go.

Coppertop84 xxx

[flobadob]

Thanks copper, I'll try your method. Next time I'm gonna walk away and not look anywhere near them for 20 mins cos its too tempting to open the oven when you keep checking them.