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- May 26, 2020
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Hello Everyone.
I'm Peter, new to these forums and found them after looking around the web for a UK based Baking Forum where I knew I would find like-minded individuals to share ideas and questions with.
So, now to my issue.
I make basic sponge cakes, typically either Chocolate, Lemon, Coffee and Walnut, Plain Vic etc.
So yesterday I decided to make a couple of cakes, a Coffee and Walnut one and a Lemon one. I will detail below what I use and how I tend to make them.
I use stork and at room temp too. I weigh my six eggs, and whatever they come out at I then use the same weight in the stork, self raising flour and caster sugar.
I blend the sugar and stork together, then add the lemon baking emulsion at a rate of 2 tablespoons. I then add half the eggs and half the flour and mix and then add the rest of the eggs and flour to mix again and divide the mixture between two 8 inch round tins that are 3"deep.
These then go into the oven which is pre-heated to Gas 5 and on the shelf which has been positioned to ensure the cake tins are at the half height in the oven, I bake these for typically 48 mins.
However, late last year I had an issue where my oven seemed to be malfunctioning where the oven would come on and the gas would go to full flow to pre-heat the oven, but then when placing in the two tins the flame just didn't seem to go back to high again to allow for the cold materials placed in it and the heat absorption from the cake mix.
I contacted the manufacturer, Belling, and they suspected the thermostat may be broken or not working properly. So and engineer visit was arranged and £140 for this and a new thermostat which he said the old one was faulty. Shame really as the cooker was £700 and only just over 2 years old, but hey ho.
If you look at the picture the two cakes at the rear where the first ones out the oven which are the coffee and walnut, and you can see that they have sunk slightly despite being in the oven on gas 5 for 48 mins. They are even very browned on the top and started to burn at the edges, and yet after turning them over to check I found the base and in particular the middle to be somewhat soggy and un-cooked.
I'm going to do a dummy run and make a slightly smaller cake and use the same method etc and this time I will stay close to the oven and check to make sure the gas goes high again to compensate for the wet materials and cold tins etc.
But I thought I would put finger to keyboard and share this with all of you to see if anyone has any thoughts on this?
Thank you in advance for any ideas or suggestions of which both will be most welcome, because after all that's how we learn and improve.
Kind regards
Peter.
I'm Peter, new to these forums and found them after looking around the web for a UK based Baking Forum where I knew I would find like-minded individuals to share ideas and questions with.
So, now to my issue.
I make basic sponge cakes, typically either Chocolate, Lemon, Coffee and Walnut, Plain Vic etc.
So yesterday I decided to make a couple of cakes, a Coffee and Walnut one and a Lemon one. I will detail below what I use and how I tend to make them.
I use stork and at room temp too. I weigh my six eggs, and whatever they come out at I then use the same weight in the stork, self raising flour and caster sugar.
I blend the sugar and stork together, then add the lemon baking emulsion at a rate of 2 tablespoons. I then add half the eggs and half the flour and mix and then add the rest of the eggs and flour to mix again and divide the mixture between two 8 inch round tins that are 3"deep.
These then go into the oven which is pre-heated to Gas 5 and on the shelf which has been positioned to ensure the cake tins are at the half height in the oven, I bake these for typically 48 mins.
However, late last year I had an issue where my oven seemed to be malfunctioning where the oven would come on and the gas would go to full flow to pre-heat the oven, but then when placing in the two tins the flame just didn't seem to go back to high again to allow for the cold materials placed in it and the heat absorption from the cake mix.
I contacted the manufacturer, Belling, and they suspected the thermostat may be broken or not working properly. So and engineer visit was arranged and £140 for this and a new thermostat which he said the old one was faulty. Shame really as the cooker was £700 and only just over 2 years old, but hey ho.
If you look at the picture the two cakes at the rear where the first ones out the oven which are the coffee and walnut, and you can see that they have sunk slightly despite being in the oven on gas 5 for 48 mins. They are even very browned on the top and started to burn at the edges, and yet after turning them over to check I found the base and in particular the middle to be somewhat soggy and un-cooked.
I'm going to do a dummy run and make a slightly smaller cake and use the same method etc and this time I will stay close to the oven and check to make sure the gas goes high again to compensate for the wet materials and cold tins etc.
But I thought I would put finger to keyboard and share this with all of you to see if anyone has any thoughts on this?
Thank you in advance for any ideas or suggestions of which both will be most welcome, because after all that's how we learn and improve.
Kind regards
Peter.