Baking a cake ...

Chicken Biryani · Sep 8th, 2009, 07:58 AM

I had it with baking a cake ... it never comes out nice

either its stinking of egg .... or it gets black at the top and remains uncooked from the inside ... or it just doesnt come out smooth from the top ...

I normally bake them on low temperature as well as tried the 350 degreesl ... but I dont think i can ever get rid of the freaking egg smell ..

anyone knows how i can bake the perfect stink free vanilla cake?

maroush · Sep 8th, 2009, 08:20 AM

I'm going to impart cooking advice to CB...

Place the cake in the centre of the oven... because heat rises, the top of the oven will be the hottest; probably why the cake is burning on the top and not cooking all the way through.

With regards to the egginess, if you are making a "souffle cake" (where whipped egg whites are used for the cake stucture) then inevitably there will be an eggy smell... though it should evaporate after a couple of hours after baking. Make sure you've completely cooled the cake before filling etc...

An eggy taste could be due to the eggs getting old. It can also be that you're not properly incorporating your flour into your egg whites...or it could just be that you're using a bad recipe? I usually use this basic recipe for a plain Victoria Sponge, and it always turns out great.

Hope that helps!

somegroovychick · Sep 8th, 2009, 09:10 AM

always follow the recipe exactly- at least until you know enough to substitute, but even then, quantities never vary. you might sub in almond essence instead of vanilla, but if it says 1 tsp, it will always be 1 tsp. baking is not like cooking where you can do things by "andaza"- it needs to be measured precisely. also, are you using a set of baking measures and cups? don't just use a chai mug if it says 1 cup. they're not the same thing.

as well, test the cake in the last 5 minutes of your baking time- insert a butter knife or toothpick into the center of the cake- if it comes out clean, your cake is done and you should remove it from the oven. it probably means your oven runs a bit hotter. if its still moist and there is residue on the knife/toothpick, then it needs to stay in longer.

also, for eggs. i dont know where you live but in canada, the organic/free range eggs that come in clear plastic containers have no smell at all. if you buy the regular ones in the brown carton containers smell to high heaven. we never buy those- i can't even eat a fried egg made from those eggs- so next time, try using an organic/free range egg in your recipe.

also, preheat your oven before baking. if you switch the oven on right before or after you put your cake in, it'll be undone and uneven. your oven should have a light on it that'll go off when its pre-heated to the right temperature.

Chicken Biryani · Sep 8th, 2009, 11:21 AM

Maroushy and SGC , mates you rock

Thanks so much ..

I do use free range eggs , but just cant seem to get that eggy smell out , so I reckon it might be that i am not mixing it well enough into the flour as Maroush mentioned

Also SGC you are right about measurements , I do not measure stuff , It could be a reason for the horrible cakes i bake

I will get a measuring set asap..

Maroushy, I will try that recipe definitely inshallah soon .... thanks so much mate

dildirani · Sep 8th, 2009, 11:25 AM

Beat the eggs well and definitely measure stuff properly.

If you need some recipes let me know.

I find 190 degrees C is just right to bake cakes. Definitely place it in the middle of the oven.

Happy baking.

maroush · Sep 8th, 2009, 11:30 AM

DDR, you're an accomplished baker too?!?!

I want some of your tried and tested recipes, please

Chicken Biryani · Sep 8th, 2009, 11:37 AM

yes DDR , lets have some good tried and tested recipes

dildirani · Sep 8th, 2009, 11:56 AM

I love baking. For my 21st birthday I was given the recipes books from the 'Good Housekeeping' collection

Ok I will right down two of my favourite recipes- pineapple upside down cake and chocolate orange sponge cake.

Pineapple Upside down cake

A can of tinned pineapple
2 tablespoons of sugar/knob of butter
250G Self raising flour
125g butter
125g sugar
2 eggs
Glace cherries to decorate

*Sift the flour in to a large bowl.
*In a frying pan, add the pineapple rings to a pan. Fry off gently with the 2 tablespoons of sugar and butter. Let it glaze the pineapple.
*Line a baking dish with butter. Arrange the glazed pineapple rings in the baking dish.
*Insert the glace cherries in the ring.
*Make the sponge- beat together the 125g of butter and sugar together with a wooden spoon. Add the eggs and beat further till it becomes smooth. Add some of the pineapple juice from the can. Not too much. 5-6 tablespoons should do. Fold in the flour to the batter.
*Pour over the glazed pineapple.
*Bake in a pre heated oven; on the middle shelf. Keep checking by inserting a knife. When it comes out clean it should be done.

Let it rest for a short while. Run a knife around the edges of the cake. Get a plate or a cake stand and turn the cake onto there.

If you want to be naughty, serve with cream

Chocolate Orange Sponge

*250g self raising
*125g butter
*125g sugar
*2 eggs
*4 tablespoons of cocoa powder
*Grated rind of two oranges
*Juice of two/three oranges

*Sift flour into a bowl.
*In a seperate bowl beat together sugar and butter, till smooth. Beat in the eggs.
*Add cocoa powder to the mixture. Fold in.
*Add zest and juice to mixture. Mix till smooth
*Fold in flour
*Line a baking dish with butter. Add mixture and bake on 190 deg. C, until done. Again check with knife periodically.
*Serve as it is or ice the cake with a thick layer of melted chocolate and refridgerate.

I hope they turn out well for whoever wants to try them out.

The basic mixture I keep the same for each cake I make.

inzi_rocks · Sep 8th, 2009, 11:58 AM

Thanks for sharing those DDR. I shall be trying them

dildirani · Sep 8th, 2009, 11:59 AM

Oh and for the Chocolate Orange sponge if you want to give it more richness, melt a bar of Terry's Orange chocolate and add to the mixture when you add the cocoa powder.

Gina~ · Sep 8th, 2009, 12:13 PM

You all must try ChillyMilly's peanut butter filled chocolate cupcakes.. *sigh* I tried them on Saturday and they really turn out great.

ChillyMilly come here!

Pareezay · Sep 8th, 2009, 12:18 PM

ddr- those look amazing! you sound like a hot shot baker.

somegroovychick · Sep 8th, 2009, 02:21 PM

Quote:

Originally Posted by Chicken Biryani

Also SGC you are right about measurements , I do not measure stuff , It could be a reason for the horrible cakes i bake

I will get a measuring set asap..

thats probably the main reason lol :P

also, you're welcome!

this is one of the easiest and most loved cakes i've ever made- http://www.tablefare.com/recipes/ind...nnamon-Squares
y'all simply MUST try it!

Chicken Biryani · Sep 9th, 2009, 05:16 AM

Wow sounds good , I am gonna try it inshallah after ramadan ..

alishaht · Sep 9th, 2009, 07:11 AM

DDR- thanks for the recipe of pineapple upside down cake...I have been wanting to make one for so long....will try this for sure!

dildirani · Sep 9th, 2009, 07:53 AM

Inzi, Pareezay, CB and alishat- No worries. Glad I could help

I will let you guys try out these recipes and then I will post some more.

stoppit · Sep 9th, 2009, 08:08 AM

DDR - that upside down pineapple cake is a staple in our house too

The 'oh short notice guests, quick, need to make a nice cake' cake.

I always mix by hand. Soften the butter first (either keep it out of the fridge if you know in advance or just 10-20secs in the microwave). Mix in the sugar and keep beating. Beat the eggs in a separate bowl, then gradually add them to the sugar&butter mixture, mixing constantly.
Once you have a completely smooth, non-lumpy consistency, you can gradually add the flour. Mix mix.

We've found that the self raising power in the UK just isn't what it used to be (tried all the brands), so always add a tsp of baking power.

dildirani · Sep 9th, 2009, 11:55 AM

Yeh, I have noticed the same with self-raising flour. It is not as good as it used to be. At the moment I use ASDA own brand and it is pretty good and better than some of the named brands.

A pineapple upside down cake is pretty easy to make and looks pretty, so yeh definitely something which one can make for guests.

Roza 1 · Sep 11th, 2009, 02:16 AM

Quote:

Originally Posted by dildirani

I love baking. For my 21st birthday I was given the recipes books from the 'Good Housekeeping' collection

Ok I will right down two of my favourite recipes- pineapple upside down cake and chocolate orange sponge cake.

Pineapple Upside down cake

A can of tinned pineapple
2 tablespoons of sugar/knob of butter
250G Self raising flour
125g butter
125g sugar
2 eggs
Glace cherries to decorate

*Sift the flour in to a large bowl.
*In a frying pan, add the pineapple rings to a pan. Fry off gently with the 2 tablespoons of sugar and butter. Let it glaze the pineapple.
*Line a baking dish with butter. Arrange the glazed pineapple rings in the baking dish.
*Insert the glace cherries in the ring.
*Make the sponge- beat together the 125g of butter and sugar together with a wooden spoon. Add the eggs and beat further till it becomes smooth. Add some of the pineapple juice from the can. Not too much. 5-6 tablespoons should do. Fold in the flour to the batter.
*Pour over the glazed pineapple.
*Bake in a pre heated oven; on the middle shelf. Keep checking by inserting a knife. When it comes out clean it should be done.

Let it rest for a short while. Run a knife around the edges of the cake. Get a plate or a cake stand and turn the cake onto there.

If you want to be naughty, serve with cream

Chocolate Orange Sponge

*250g self raising
*125g butter
*125g sugar
*2 eggs
*4 tablespoons of cocoa powder
*Grated rind of two oranges
*Juice of two/three oranges

*Sift flour into a bowl.
*In a seperate bowl beat together sugar and butter, till smooth. Beat in the eggs.
*Add cocoa powder to the mixture. Fold in.
*Add zest and juice to mixture. Mix till smooth
*Fold in flour
*Line a baking dish with butter. Add mixture and bake on 190 deg. C, until done. Again check with knife periodically.
*Serve as it is or ice the cake with a thick layer of melted chocolate and refridgerate.

I hope they turn out well for whoever wants to try them out.

The basic mixture I keep the same for each cake I make.

Awwwwwwwwww thank you soooo much for Pineapple upside down cake rcipe. i have been trying to get a perfect recipe since long

Ophy · Sep 11th, 2009, 07:38 AM

the best mixture is 2 eggs, 4oz self raising flour, 4oz soft margrine, 4oz caster sugar.
increase if need a bigger quantity,

the important bit for soft fluffy cakes is to really cream the sugar and margarine till its lighter in colour and fluffy. then slowly add the previously beaten eggs, mix well and with a metal spoon add the sifted flour slowly, mix slowly so the air bubbles stay in, transfer to baking pan and cook on medium heat in middle shelf.

this is the method i use for most of my cakes, wether i add choc or orange or whatever flavours to it.