sunshinesupernova Posted May 25, 2009 Share Posted May 25, 2009 I made victoria sponge today.... Two lots actually. Though they look good, I'm not 100% happy with either lot. The sponge is quite dense instead of light and fluffy. I used a MArguerite Patten recipe. MY problem was the mixture looking like it was curdling. I beat the eggs in one at a time, by hand. Each time - on the 3rd egg, the mix split. Adding a little flour as suggested did not seem to help. Any tips ? Quote Link to comment Share on other sites More sharing options...
bluekarin Posted May 25, 2009 Share Posted May 25, 2009 Yes, those cakes just look inedible NOT! They look yum. Was everything at room temp? I think if the eggs are too cold they curdle. I think all you can do is add a spoonful of flour. Maybe check the ingredients ratio compared to a recipe you've used before - maybe there is too much egg to the fat/sugar? Having said all that, I've not found any problems with the cooked cake when my mixtures have curdled. And they do. A lot Quote Link to comment Share on other sites More sharing options...
sunshinesupernova Posted May 25, 2009 Author Share Posted May 25, 2009 They were edible - but more dense than I would have liked..... The eggs were laid today and chicken tempperature - ie still warm ! The fats were cold out the fridge... Recipe was exactly as out the book. Not made victoria sponge before. THink I need a lot of practice to get to WI standard . Quote Link to comment Share on other sites More sharing options...
Lesley Posted May 26, 2009 Share Posted May 26, 2009 I use everything at room temperature - very soft butter usually. Quote Link to comment Share on other sites More sharing options...
missuscluck Posted May 26, 2009 Share Posted May 26, 2009 I always use a delia all in one cake recipie. I call in the 6,6,6 and 3 manouver! 6oz SR flour 6 oz butter or marge 6 oz Caster sugar 3 Eggs tsp vanilla essence 1 tsp baking powder Chuck it all in a mixer and mix it to death. Put it in two greased sandwich tins, bake at 170 ish for 20 mins ish. Never let me down yet There is a clever egg weighing recipie. Im sure a careful cook will point you in the right direction. Im a bash it, bodge it and throw it kind of cook Also works for fairy cakes but leave out the baking powder or you end up with volcanos. Love the C A K E tin. Quote Link to comment Share on other sites More sharing options...
sunshinesupernova Posted May 26, 2009 Author Share Posted May 26, 2009 THat's the same recipe as was in the book I used. Oh well - I'll try again another day. Maybe I made it too thick as the one mix filled one CAKE mould 1/2 > 3/4 full. Once made, I split the cake in half to fill. Got the mould on Ebay. It's certainley different ! Quote Link to comment Share on other sites More sharing options...
Aga n Chickens Posted May 26, 2009 Share Posted May 26, 2009 Because the eggs from my chooks don't always weigh the same I usually put the eggs I'm going to use in the weight tray of the Libra scales and use that as the base weight for the marg/butter, flour and sugar. I find the old scales make this easier than weighing the eggs on the digi scales and trying to remember how many grams of the other ingredients I need. Everything then goes into the Kenwood at once, a quick mix with the K beater and it's ready for the tin. Kind regards, Christine Quote Link to comment Share on other sites More sharing options...
littleleicesterfox Posted May 26, 2009 Share Posted May 26, 2009 I made victoria sponge today.... Two lots actually. Though they look good, I'm not 100% happy with either lot. The sponge is quite dense instead of light and fluffy. I used a MArguerite Patten recipe. MY problem was the mixture looking like it was curdling. I beat the eggs in one at a time, by hand. Each time - on the 3rd egg, the mix split. Adding a little flour as suggested did not seem to help. Any tips ? I add a dessert spoon full of flour with every little bit of egg I add - I lightly beat the eggs all together then add them a little bit at a time. If it's coming out dense then try the McDougalls sponge flour - it's very, very good and I use it unsifted. I don't know margurite Patton's recipe but the ratio I use is 1 egg:50g butter:50g sugar:50g sponge flour and then add flavourings to that Quote Link to comment Share on other sites More sharing options...
poachedegg Posted May 26, 2009 Share Posted May 26, 2009 Love the smaller ones - what do you bake them in? Quote Link to comment Share on other sites More sharing options...
Blackrocksrock Posted May 26, 2009 Share Posted May 26, 2009 I always use a delia all in one cake recipie. I call in the 6,6,6 and 3 manouver! 6oz SR flour 6 oz butter or marge 6 oz Caster sugar 3 Eggs tsp vanilla essence 1 tsp baking powder Chuck it all in a mixer and mix it to death. Put it in two greased sandwich tins, bake at 170 ish for 20 mins ish. Never let me down yet There is a clever egg weighing recipie. Im sure a careful cook will point you in the right direction. Im a bash it, bodge it and throw it kind of cook Also works for fairy cakes but leave out the baking powder or you end up with volcanos. Love the C A K E tin. My mum told me re this recipe but we are 8 of flour then 66 and 3 then 2 tablespoons milk and one of boiling water - never fails. Yours look so so yummy Quote Link to comment Share on other sites More sharing options...
chickencam Posted May 26, 2009 Share Posted May 26, 2009 The oven temperature may be a problem. If the oven is too hot they will set on the outside before they have risen enough. In my fan oven I cook them just under 150. I do the weighing egg method these days too because our eggs vary in weight a fair bit. Your cakes look lovely whatever you think of them Quote Link to comment Share on other sites More sharing options...
mostin Posted May 26, 2009 Share Posted May 26, 2009 I do the egg weighing method now too, I used to do 150gm, 150gm, 150gm and 3 eggs, but now I weigh the insides of the 3 eggs and match that weight in butter, flour and sugar as the eggs change each time . Quote Link to comment Share on other sites More sharing options...
Jules. Posted May 26, 2009 Share Posted May 26, 2009 I've not yet had my tea ( it will be chips & egg ) & those cakes are making me Quote Link to comment Share on other sites More sharing options...
Milly Posted May 26, 2009 Share Posted May 26, 2009 I really like the "CAKE" one. But then the small ones look good too...... Milly Quote Link to comment Share on other sites More sharing options...
sunshinesupernova Posted May 26, 2009 Author Share Posted May 26, 2009 Thank you - several things to try next time..... These were cooked at 180deg - so perhaps a bit too hot.... Again, the small ones were from silicone moulds. An XL muffin mould with straight sides from ebay. Good deal on them - if you let them use your photo (if they want it) - they give you two free moulds for each photo. Now, what moulds to have Quote Link to comment Share on other sites More sharing options...
Chook n Boo Mum Posted May 27, 2009 Share Posted May 27, 2009 Do you have a link to the ebay bod? I'd love some new baking tins as some of mine are starting to peel their non-stick layer off. Lovely looking cakes though , shall we all pop round for tea Sha x Quote Link to comment Share on other sites More sharing options...
sunshinesupernova Posted May 27, 2009 Author Share Posted May 27, 2009 more than welcome - but the cakes are gone ! http://cgi.ebay.co.uk/ws/eBayISAPI.dll?ViewItem&rd=1&item=40005222831 Quote Link to comment Share on other sites More sharing options...
poachedegg Posted May 31, 2009 Share Posted May 31, 2009 more than welcome - but the cakes are gone ! http://cgi.ebay.co.uk/ws/eBayISAPI.dll?ViewItem&rd=1&item=40005222831 Listing is unavailable - could you let me know the item description or seller? Quote Link to comment Share on other sites More sharing options...
sunshinesupernova Posted May 31, 2009 Author Share Posted May 31, 2009 Maybe I'm being too fussy !!!! lol. They were nice - but not as light as I had hoped. Maybe I'll try a flour next time other than supermarket own. Try item no 400052228317 . They've got loads of listings.. I'll take more photos next time I have a go ! Quote Link to comment Share on other sites More sharing options...
poachedegg Posted June 1, 2009 Share Posted June 1, 2009 Maybe I'm being too fussy !!!! lol. They were nice - but not as light as I had hoped. Maybe I'll try a flour next time other than supermarket own. Try item no 400052228317 . They've got loads of listings.. I'll take more photos next time I have a go ! Thanks have ordered them both. Quote Link to comment Share on other sites More sharing options...
Chucky Mama Posted June 1, 2009 Share Posted June 1, 2009 I used to be the queen of cake making but hate to say that my 13year old daughter is now better than me. She always weigh the eggs and adds equal weighs of sugar, flour etc. Your cakes look fab though. I doubt there were any complaints from those eating them Quote Link to comment Share on other sites More sharing options...
poachedegg Posted June 1, 2009 Share Posted June 1, 2009 . She always weigh the eggs and adds equal weighs of sugar, flour etc That's what I do now and it really makes a difference......especially to your waistline! Quote Link to comment Share on other sites More sharing options...
sunshinesupernova Posted June 1, 2009 Author Share Posted June 1, 2009 thanks We've just decided to have a big barbeque party mid July - so I'll try again and make some more for then. Could be the eggs - will try weighing them next time. They're a motley assortment of sizes. Quote Link to comment Share on other sites More sharing options...
fluffyknickers Posted June 1, 2009 Share Posted June 1, 2009 Hi, never happy with my victoria sponges (I blame my oven!). I am a bit confused about the weighing methods - are you saying same weight of eggs, flour, sugar and butter? So if eggs weigh say 6oz then weigh out 6oz, flr, 6 of sugar etcetc? What about baking powder (do you use along with SR) and any other added liquid? Thanks Michelle Quote Link to comment Share on other sites More sharing options...
Lesley Posted June 2, 2009 Share Posted June 2, 2009 Yes Michelle, equal weights of egg, sugar, flour and butter. Use SR flour and soft(room temp) butter.....and no extra BP. If the mixture doesn't plop slowly off the spoon then add a drop of milk. Room temp. is best for the eggs as well as the butter. Quote Link to comment Share on other sites More sharing options...
