HELP aggressive chicken

[poachedegg]

I always use the same recipe - weigh the eggs and match the rest and usually get a lovely light sponge.....until yesterday!

 

Yesterday and today my results have been quite heavy, not very tasty and a tacky to touch - I haven't done anything different to my knowledge, so does anybody has any suggestions?

 

The only thing I can think off is possibly the flour? But I empty it into a lock and lock so can't remember when the last time it was refilled.

 

My sponge is my signature dish and am concerend I've lost my touch!!

[Lesley]

Were the eggs and butter at room temperature?

Did you cream the butter and sugar as much as usual or were you rushed?

 

The only time I don't make a decent sponge is if I use duck eggs - everyone else thinks they're brilliant for cakes

[poachedegg]

Well I have made a batch this morning - but threw the flour away - I couldn't be sure that I hadn't got the lock n lock lids mixed up between the bread flour and SR flour

 

So I started with fresh flour ( and have marked the bottom of the containers too!) and they have come out fine.......what a relief! Normal service resumed!!

[Lesley]

Ah! - bread flour would not make good sponge cake

[chickencam]

It could be that you put the oven on the wrong temperature by mistake. Just a blip, glad you have your mojo back

[poachedegg]

Just a blip, glad you have your mojo back

 

Thanks!