Browse Forums Recipes 1 Aug 29, 2011 8:19 pm hi, sorry that I couldn't find the cake thread someone mentioned b4. I tried to make simple sponge cake these days, already done 3 times, still failed. I followed the egg yolk/ egg white recipe, from gretta anna famous orange book. It handles them separately. I already cleaned the utensils and made sure no egg yolk in the egg white. Problem came, probably from the sieved plain flour. The recipe said to sieve the plain flour onto the egg white mixutre, folding in carefully in, but DON't stir and mix! I followed and made the ugliest and a cake with the plain flour still on the cake after bake ! Should I stir and mix the plain flour lightly? Please help. I want a beautiful and sponge cake. THanks Spring is here! Hurray! Re: Question about cake making 2Aug 29, 2011 8:25 pm Sponges are tricky. Last one I tried looked like a frizbee and tasted foul. Definitely mix lightly. I am a big fan of the pre made ones at woolies. Just ice/decorate and serve. Sorry , really not much help am I? Good luck Re: Question about cake making 3Aug 29, 2011 9:56 pm Yes,folding lightly. Sift flour on top (sift in lightly/ gently) then "cut" through with metal spoon (gently ). Some like to use a clean plastic spatula. Put the spoon (spatula) into the mix and lift wet mixture gently over the flour. Keep doing this, but do it only as much/long as you need to until the flour is incorporated. You don't want to see the flour before it goes in the pan to bake. Light hands. Once you've done it once, it will be easier. Does take a bit to get it right... next one will be the one Nott! ETA. Google 'how to fold in baking'. Some youtube vids will come up to show you the technique Re: Question about cake making 4Aug 29, 2011 10:04 pm My sponge cakes sift the flour 3 x's and then fold in lightly. Also I don't need to seperate the eggs-the whole eggs & sugar are beaten until they hold a "ribbon"..I think it's the Woman's Weekly recipe (which can be found online). Deemaree Kyndylan Capers: viewtopic.php?f=36&t=46852 My blog: http://www.sufficientlysufficient.blogspot.com/ Re: Question about cake making 5Aug 30, 2011 9:37 am Deemaree My sponge cakes sift the flour 3 x's and then fold in lightly. Also I don't need to seperate the eggs-the whole eggs & sugar are beaten until they hold a "ribbon"..I think it's the Woman's Weekly recipe (which can be found online). yup, your method, some recipes called it whole egg method, really sounds easier. Since I started with the separation method, I want to try it and know what i failed ! I never had thought sponge cake is so difficult! However,the only cakes I made are those with pre-mix ones from white wings... Spring is here! Hurray! Re: Question about cake making 6Aug 30, 2011 9:39 am buzz Yes,folding lightly. Sift flour on top (sift in lightly/ gently) then "cut" through with metal spoon (gently ). Some like to use a clean plastic spatula. Put the spoon (spatula) into the mix and lift wet mixture gently over the flour. Keep doing this, but do it only as much/long as you need to until the flour is incorporated. You don't want to see the flour before it goes in the pan to bake. Light hands. Once you've done it once, it will be easier. Does take a bit to get it right... next one will be the one Nott! Thanks for your great encouragement. Hope next will be a much nicer one. ETA. Google 'how to fold in baking'. Some youtube vids will come up to show you the technique I'll watch the youtube for the technique, thanks for the tip. Spring is here! Hurray! Re: Question about cake making 7Aug 30, 2011 11:51 am It's easy ... you will make it, just try this. I resorted to using this way of making this as it's easy, less fuss and doesn't fail I never follow that "variation" where you sift the flour at the end. The whites are the last to be added IMO. If you want to stick to do the separate yolk/whites process, I do this. 1. Separate them (obviously, following all other advice like super clean bowl AND cold bowl for the white AND no traces of yolk in the white after separation etc etc). 2. OPTIONAL - you can add a tiny tiny pinch of salt into the whites but I don't really do it. 3. Immediately beat the whites until done. Immediately place the done whites into the fridge while you do all the other steps. This allows you to continue using the mixer without having to wash the beaters in the middle of the job great for lazy cooks like me 4. Once you're ready to add the whites, turn off the electric mixer and STOP using it. Instead, use 2 longest forks that you have. 5. Add half of the whites into the mix. Lightly fold it in with the 2 forks (yes in 1 hand ) but NOT completely mix it in. 5. Add the rest of the whites. Lightly mix it in again. Make sure you work in all the mix which is sitting at the bottom of the bowl !! You can actually use a plastic spatula for this instead of the forks, will work better for the bottom stuff. As long as you don't use the mixer. But, I have also found that I will end up with pretty much the same result if I don't separate the egg. In this case, always beat together: the sugar, whole eggs and about 1/2 to 1 tablespoon per egg of luke warm water. Beat until the mix grows huge and pale Note - NEVER add any fats until this yellow mixture is completely done, it will "kill" the whites and the mix will go flat instantly. ALSO important is the flour that you use. Sharp flours are best for sponge. It helps the cake not to flatten down and makes nice thick cake suitable for cutting horizontally and filling. It makes a more "stable" cake. There is Weston's Continental Sharps but you can't buy it in one kilo bags in supermarkets . The normal flour is too fine and heavy, although the texture (ie. the lack of it) is alluring . I used to mix approx same amounts of "Continental flour" and plain flour (plus rising powder). Now I use Westons, but I find I don't like it any more as it reminds me too much of all those "perfect" ready cakes purchased in supermarkets or chain pattiseries ... My signature is distracting people from my wise posts ... Re: Question about cake making 8Aug 30, 2011 5:40 pm Nott hi, sorry that I couldn't find the cake thread someone mentioned b4. Do you mean the cupcake thread? It should carry a warning, though...lots of scrumptious cakes in there! Make sure you're not hungry when you look at it! viewtopic.php?f=6&t=21165 It's been hiding in the Interior Decorating Lounge. I'll actually move it to Coffee Break (hope you don't mind, Michelle!) Henley - Wilshire Mk 3 ... I love my house!! Site start: 4th Feb 09 Handover: 10th Sep 09 Blog: http://stormygirlscastle.blogspot.com/ Build Thread: viewtopic.php?t=7166 Re: Question about cake making 9Sep 05, 2011 10:48 am Sponge cakes don't like fresh eggs (nor off ones ) but eggs that are not straight from the chicken. Use the right flour. You can get flour in the supermarket for cakes etc. Dont use heavy flour suitable for bread. The more you work flour the more you develop the gluten. Good for bread, bad for sponge, so mix enough to just incorporate flour, but not too much. After washing your bowl, wipe out with vinegar/salt to remove fats, and make eggs whizz better. If all else fails, like somone else said, go buy one Re: Question about cake making 10Sep 27, 2011 11:18 pm I've always done it opposite....sift the dry ingredients together, then mix the wet ingredients in a separate bowl and fold them into the dry. 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