Part 0800.0005

[quickcluck]

Help! I've lost my cooking Mojo!

 

Having a few baking disasters for some reason... think I'm probably over mixing with my kitchen aid, it's a learning curve i'm sure.

 

However, i'm researching sponge recipes, I normally use self raising flour equal quantities of flour, sugar and butter, 50gms per egg. But I keep seeing baking powder being used. Would this not make it rise and sink with SR flour?

 

thanks

 

K

[Eggasperated]

I use baking powder with self-raising flour when I make an all-in-one sponge, but if I'm using the creaming method then I would only use the self-raising flour.

I've got a Kitchen-aid too and it's easy to over mix, it just does everything so quickly.

[iar fach goch]

I use baking powder with my sponge too - 6oz sr flour, marge, sugar, 3 eggs, 1 1/2 tsp baking powder, 1tbs milk, 1 tbs water - by hand, never fails (well not yet anyway!).

[quickcluck]

Thanks. Am gonna do a trial this morning. Is yours the all in one method too?

[Lavenders_Blue]

I use the equal weights of eggs, sugar, SR flour and butter method, but I must confess I also lob in 1/2 tsp baking powder as well. Just enough to give it a little extra oomph but not so much it causes the cake to rise and sink again. I find the mixture just a little heavy without the BP. Hope that helps.

[iar fach goch]

I mix everything together, apart from warm water and milk which I add right at the end. For chocolate sponge I use 5oz sr flour and 1oz cocoa.

[quickcluck]

Thanks guys. This one was much better. Now I need to decorate it on friday, should I put it in a container or try and do another one on friday!