"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Cakes & Cupcakes
Reply
 
Thread Tools Display Modes
 
Old 04-18-2006, 12:53 PM   #1
Assistant Cook
 
Join Date: Apr 2006
Posts: 2
Light but rich sponge/butter hybrid cake

In my experimentating of making a light but rich butter cake I ended up with this sponge/butter "hybrid" cake. It is not a butter cake with eggs (which is rich but heavy). It is not a sponge cake with butter (which is light but not rich). It was actually both. The result was superb.

After the sucessful attempt I've failed FOUR times afterwards and haven't been able to reproduce.

My question is a technical difficulty on mixing peaked-egg and creamed-butter mixture evenly and not destroying bubbles.

This is a long post but I hope you can help.

************************************************** *******

INGREDIENTS

4 eggs

1/2 cup corn flour

4oz butter

1/2 cup caster sugar

1/3 cup milk

1/2 cup self raising flour

METHOD

1. Beat eggs to peak. Fold in sifted corn flour.

2. Beat butter, adding sugar slowly. Add sifted self raising flour slowly, alternate with spoons of milk when dry.

3. Slow beat together egg and butter texture.

4. Bake at 150 degrees for 60 mins.

************************************************** *******

The resulting batter was pale, light but thick and unpourable. The cake was light yet moist and rich.

On the first two failures the batter was inconsistent and runny. Seems to be spots of butter with liquidy collapsed eggs. The resulting cake was saturated and uncooked.

On the third failure I melted the butter and folded the butter mixture with the egg mixture. The batter didn't lose as much volume but is still not as light as the sucessful attempt and not as thick (still runny). During baking I see the egg whites raise to the top. The resulting cake was light on top half, heavy and uncooked on the buttom half.

On the fourth failure I also melted the butter like in third failure. To ensure even mixing of the two mixtures I beat them together. The eggs collapsed. The batter looked deep buttery liquid colour not pale. The cake was heavy and barely cooked.

Any ideas on this strange technicial difficulty?

I am helpless as I look on the web, as this is an very strange method. Folding melted butter into fluffy egg mixture is the usual way but that would produce a sponge cake. Furthermore it would not produce the resulting batter in my sucessful attempt as fluffy eggs mixture itself is pourable and mixing liquid into it does not help.

I am confused and have no ideas. Looking back it seems the sucessful attempt (2 weeks ago now) is like a miracle. How did I mix a creamed butter mixture into the fluffy egg mixture to result in a batter that is smooth, pale, light, thick and not pourable? Somehow the bubbles in both the butter and eggs remained?

__________________

__________________
tekkyy is offline   Reply With Quote
Old 04-18-2006, 02:21 PM   #2
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Was the butter melted the first time?
__________________

__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 04-18-2006, 02:28 PM   #3
Executive Chef
 
Join Date: Oct 2004
Posts: 4,357
Were the eggs at room temperature or cold?
__________________
mish is offline   Reply With Quote
Old 04-18-2006, 02:36 PM   #4
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Ooooooooo! Good question mish! I bet that has something to do with it.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 04-19-2006, 01:45 AM   #5
Assistant Cook
 
Join Date: Apr 2006
Posts: 2
Both the butter and eggs were at room tempearture on the sucessful attempt.
__________________
tekkyy is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:57 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.