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make my cake rise

hospitaljuliep Avatar
2y, 1m agoPosted 2 years, 1 month ago
me & my nephew are going to make a cake,but last time it didnt rise,im not sure what i did wrong,i used these ingredients,we put everything in a bowl all together,then used the electric mixer,thanks
250 self raising flower
250 castor sugar
250g marg
4 medium eggs
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hospitaljuliep Avatar
2y, 1m agoPosted 2 years, 1 month ago
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#1
I always cream butter and sugar together first, then add eggs then flour, always preheat oven as if mixture isn't used straight away it doesn't rise as well. good luck! don't overmix flour :)
#2
try using flour instead of flowers?
Cake might not smell as good though.
#3
Beat the butter and sugar together first, until it turns white. Gotta get the air in there, then the eggs then flour gradually.
#4
emeralsplash
try using flour instead of flowers?
Cake might not smell as good though.

X)
#5
...and make sure your flour isn't old. That bit about beating the butter and sugar together, that's super important, make sure you can't hear any crunch from the sugar and you'll be about done. It'll take some time.
#6
you should use baking powder too.Wikipedia
#7
iv learned alot,i thought if i had self raising i didnt need it,how much should i put in,if i use these amounts?,
i also have not pre-heated the oven or creamed my stuff 1st,so doing this should help,if i want a chocolate cake how much coco do i put in? do i take some flour out? i use home pride self raising flour.thanks
#8
Grease & Paper the Tins. Pre heat the oven (as Alice stated), and place the tin in the centre or top of the oven. Don't look at the cake until nearly baked. (A few minutes before), otherwise the cold air will cause the sponge to collapse. Depending on the oven sometimes the allotted cooking time for a cake could be up to an extra ten to fifteen minutes. Usually for a larger cake, the mixture will have parted from the edges indicating it's close to ready, then press the centre of the sponge very lightly it should bounce back.

you should use baking powder too

not always, I don't usually add baking powder unless the recipe dictates adding it.

Edited By: nemesiz on Dec 11, 2014 15:11
#9
try this 3 eggs
3oz sugar
2oz self raising flour
1oz ground almonds
half teaspoon of baking power
mix sugar and eggs together untill light and fluffy and double in size useing electric mixer
then add flour and ground almonds and baking powder mix together untill flour has gone
then put in tin and put in oven
gas mark 4 20 / 25 minutes untill cake springs back or is cooked

my mrs use this all the time when she wants a light sponge cake
#10
thanks iv plenty of things to be going on with
#11
[quote=Iain123]try this 3 eggs
3oz sugar
2oz self raising flour
1oz ground almonds
half teaspoon of baking power
mix sugar and eggs together untill light and fluffy and double in size useing electric mixer
then add flour and ground almonds and baking powder mix together untill flour has gone
then put in tin and put in oven per heated to
gas mark 4 20 / 25 minutes untill cake springs back or is cooked

my mrs use this all the time when she wants a light sponge cake
#12
v learned alot,i thought if i had self raising i didnt need it,how much should i put in,if i use these amounts?,
i also have not pre-heated the oven or creamed my stuff 1st,so doing this should help,if i want a chocolate cake how much coco do i put in? do i take some flour out? i use home pride self raising flour.thanks

Basic Chocolate Cake.

http://www.bbc.co.uk/food/recipes/chocolate_cake_48307

A very simple sponge cake to produce.

Lemon Crunch Sponge Cake.

225g Self Raising Flour
225g Salted Butter
225g Granulated Sugar (+ Extra for the topping)
3 Large Eggs + 4 tablespoons of milk.
2 Lemons

Cream the Sugar and Salted butter together. Slowly beat in the eggs one at a time. Add the grated rind of the Lemons to the mixture. Slowly sift and stir in the flour, add the milk if required to adjust consistency of the mixture. Pre-heat the oven to Gas Mark 4. Add the mixture into a baking tin that's been lined (bottom only) and greased. Cook for 50-55 minutes until the cake is golden brown. Allow to cool for thirty minutes in the tin. Squeeze the two lemons in a cup, and add 4 - 5 Tablespoons of sugar to the lemons and stir thoroughly. Then pour over the cake. Allow the cake to fully cool. Then carefully take a knife, and cut around the edges of the cake tin, so that the cake can be removed or turned upside down (to take off the grease proof paper).


Edited By: nemesiz on Dec 11, 2014 15:45: .
#13
i dont use paper to line the tin I butter it then line it with dusting of flour, no sticking probs
#14
ZEbbEDY
i dont use paper to line the tin I butter it then line it with dusting of flour, no sticking probs

Me too, good idea :)
#15
It's all about preparation and content

As others have said beat sugar and butter/marg until near white/creamy (filled with air)
Fold in the eggs
Fold the flour in (not all at once) - you are trying to create / keep air in the mixture

Preheated oven - don't bang the tin or oven door (treat gently) and don't open the oven door until at least 5 mins before end of cooking time. Use a skewer or clean knitting needle if nothing similar around to dip into the centre of the cake - if it comes out clean its cooked - if stuff sticks to it give it another 10/15mins
#16
Yep as above beat sugar and butter together until white/light and fluffy
Make sure your eggs and butter are room temperature,never use them straight from the fridge.

Always fold in the flour.
When I'm making cakes,which is quite often :)

I cream the butter/sugar until light and fluffy,add in eggs one at a time until mixed in well. If they look like they are going to curdle add a spoonful of flour after each one. Then fold in the flour.

If you do that then your mix will be lovely and fluffy.

I never use marg always butter,if you don't want to use butter though then Flora buttery works well :)

Good luck

Make sure your oven is at correct temp,and I always grease my tins with cake release and line the bottom with paper and they always work out perfectly.
#17
This is a brilliant site for all sorts of cakes

http://www.thepinkwhisk.co.uk/2014/10/vanilla-layer-celebration-cake.html

If you want nice simple recipes or in fact more difficult ones, this is a fantastic book. A favourite in my kitchen :)

http://www.amazon.co.uk/My-Kitchen-Table-Cakes-Bakes/dp/184990149X/ref=sr_1_1?ie=UTF8&qid=1418314646&sr=8-1&keywords=mary+berry+100
#18
I always find my cakes and buns rise better when hand beaten with a wooden spoon :)
#19
use unsalted butter rather than margarine.

No need for baking powder with sr flour.

Are you preheating the oven? What temperature?
#20
hi,iv not been preheating the oven,iv got a some good tips to go at
#21
hi i put the oven at 180 thanks
#22
Why don't you start by buying one of those cake mixes in boxes and follow instructions carefully that way you will have a bit of practice before you make one from scratch. Marks and spencer chocolate muffins mix are really nice, and easy. Also try a Mary Berry all in one method cake, you should be able to find recipe on the internet.
#23
thanks il try all these ideas x
#24
hospitaljuliep
hi,iv not been preheating the oven,iv got a some good tips to go at

That's one of your problems there,you always need to pre heat the oven and make sure its accurate. If you are planning on baking a lot its worth investing in a cheap oven thermometer.

Most basic sponge recipes are baked at around 160 if its a fan oven.
:)
#25
agh, iv put it in at 180 with out preheating it so thanks iv a base to start of at now
#26
hospitaljuliep
agh, iv put it in at 180 with out preheating it so thanks iv a base to start of at now

Just make sure you follow what ever the recipe states.
There are loads of recipes online. Mary berry is a good place to start.
Good luck :)
#27
i will,my nephew got more on his face & hands than in the tin!! we had fun making it though,it tasted nice,just didnt rise xx
#28
Got to preheat the oven, that is really important!
#29
you need to see some videos on how its made on youtube etc..

Ignore the smartar*es here and have a great time with your nephew
#30
Be really gentle with flour - treat it like an explosive. If you're too heavy handed with folding it in or you use an electric whisk then the flour develops gluten, which is like tiny strands of elastic - good for bread (which is why you knead it) but not for cakes.

Good luck!
#31
I make this cake always. 8 oz of butter, 8oz sugar, 8oz self raising flour and 4 eggs. also drop of vanilla. cream butter and sugar together for around 3 mins. make sure butter is soft. add eggs 2 at a time whisking in between. just a quick whisk. add vanilla and then sift flour in while folding into mixture. once mixture has been gently folded in beat mixture for a minute. preheat oven on gas mark 4 or 5. line cake pan then pour mixture in. I mostly share mixture into two pans and put my oven rack slightly above middle by my too close to top. put both pans in on same rack and cook for 25 to 30 mind. you should have perfect cake everytime
#32
jhafy6
I make this cake always. 8 oz of butter, 8oz sugar, 8oz self raising flour and 4 eggs. also drop of vanilla. cream butter and sugar together for around 3 mins. make sure butter is soft. add eggs 2 at a time whisking in between. just a quick whisk. add vanilla and then sift flour in while folding into mixture. once mixture has been gently folded in beat mixture for a minute. preheat oven on gas mark 4 or 5. line cake pan then pour mixture in. I mostly share mixture into two pans and put my oven rack slightly above middle by my too close to top. put both pans in on same rack and cook for 25 to 30 mind. you should have perfect cake everytime


Exactly how my nan used to do it and she made perfect cakes every time
#33
hospitaljuliep
iv learned alot,i thought if i had self raising i didnt need it,how much should i put in,if i use these amounts?,
i also have not pre-heated the oven or creamed my stuff 1st,so doing this should help,if i want a chocolate cake how much coco do i put in? do i take some flour out? i use home pride self raising flour.thanks

i would not use coco to make it chocolate haha, this will give a slight taste of chocolate and taste meh, look up recipes need to put in real chocolate and make chocolate frosting:D

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