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Old 09-10-2006, 09:25 PM   #11
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Cool

Quote:
Originally Posted by Ardor
Okay, so to learn making cakes i tried out a basic butter cake at first. I think I used too much butter at first... So it came out real bad. Now is the second time i am making one...
1 cup butter
1 cup milk
1 egg
3 cups flour
1 cup sugar
1 teaspoon baking powder
1 1/2 teaspoon baking soda
2 teaspoon vanilla essence

Is this right? Something wrong with it? I am currently creaming the butter and sugar and it just won't cream. It's really grainy... Does this mean i need more butter?
That's a lot of butter but it's a butter cake if it all comes together. So it fell. Temperature determines a lot concerning rising and falling. Too hot and it rises early and falls soon after becoming dense and in this case, greasy. If you beat too much air into it then it will rise as the incorporated air expands until it collapses by virtue of the weight of the ingredients you used. Can you tell me the temperature you baked at and the length of time it was in the oven?
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Old 09-11-2006, 06:34 AM   #12
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Hello JPM Yes it is great.. nope the eggs do ALLL the rising.. and ive made this in a high alt. place works nice.. you can add an extra egg or 2 if your worried about it.


When ive done adopt a ship with the US navy this is the cake i teach the guys to make as it works on boats very well very versitile


texture is like any regular sponge cake
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Old 09-11-2006, 06:40 AM   #13
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Rob I wouldnt say that was too much butter actually..

but its ok that it doesnt cream smooth its not the creaming that takes care of the grainyness its the baking... the heat will help melt the sugar in the baking. But you might need a wee bit more liquid in your recipe add a couple more eggs it will help! and help with it rising

My suggestion with some of the others is use a finer sugar

here is my butter cake recipe
2 1/2 cups flour1 2/3 cups sugar1 cup butter softened 1 cup buttermilk4 eggs 1 teaspoon baking soda 1/2 teaspoon salt1 1/2 teaspoons vanilla
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Old 09-11-2006, 06:57 AM   #14
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Quote:
1lb flour
1lb sugar
1lb butter
8 eggs
vanilla

cream butter and sugar
add vanilla
add flour mix
add eggs ONE at a time :)


you can add cocoa flavouring etc but it makes a nice spongy pound cake.. I use this base for jam and coconut sponge marble cake maderia cake etc

Chef Jen - that is a really useful basic cake recipe . What temps and cooking times and tin sizes to you recommend?
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Old 09-11-2006, 08:27 AM   #15
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Always keep in mind tho, that yolks supply twice the moisture than whites with similar leavening ability.
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Old 09-11-2006, 08:50 AM   #16
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lulu i bake at 350 ummm until done.. lol im sorry i generally dont have a specific time.. i mean maybe 15 min-20 min.. just depends on the tin you use.

Ive used that recipe for loaf tins 9" cake tins and sheet pans just depends on what im using it for
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Old 09-11-2006, 08:57 AM   #17
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Ok! Thanks. It looks like a gem to make in a hurry when people decend unexpected, which I always need so I'm pleased to have it.
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Old 09-11-2006, 09:09 AM   #18
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I make marble cake at least one a week using this recipe :)
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Old 09-11-2006, 07:50 PM   #19
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Chef Jen,Will try recipe soon I live at 7500 ft elevation and have worked for years at 9500 ft and 10,000 ft elevations.The only cakes that turned out the best where the ones where you separate yolks and whites of eggs make meringue with whites which is what gave my cake layers lift no leavening at all.So this sounds like a real quick and simple recipe.
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Old 09-20-2006, 09:14 PM   #20
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3 cups also sound like an awful lot of flour - have you tried it with maybe 2.5? It should be lighter that way.

If you want it to be light and spongey, make sure you beat the butter and sugar well - most people don't beat for long enough. You need to beat it until pale, since this is the part where you are introducing most of the air to the cake. Go nuts. Don't be scared, it won't curdle. (Unless you go really nuts).

Another way to lighten the texture, and make it spongey is to beat the eggs to a peak before folding through the mixture. This is usually in cakes that don't have butter to whip and aerate the mixture - like traditional sponge cakes.
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