Why am I so rubbish at cakes?

**Rosa** · 01-05-2011, 09:49am

I am a very enthusiastic baker but seriously am quite rubbish. I don't think I have ever made a "great" sponge cake, I've made a few "passable if I smother completely in buttercream" but nothing that ever looks like the picture. I follow the recipes to the letter, use and oven thermometer etc and have read all the troubleshooting things but still rubbish. I made the five starred victoria sponge from the good food website this morning, came out looking ok, then sank and wrinkled down really flat and crap, I don't think its don't properly done in the middle, I had a wee dig in and it looks really dense, despite the fact it was "springing back" as the recipe said. I've got a delia "classic sponge" one in the oven just now as I'm determined to have a decent birthday cake, the other one will be ok if this one is even worse

. I'm trying this one in my top oven/grill as its not fan assisted so maybe that will make a difference.

WISH ME LUCK

I'm such a spanner!!

**suemarie** · 01-05-2011, 09:56am

I always use the Delia Smith recipe for cakes which all fit into an 8" tin:

6oz SR Flour
6oz Soft butter
6oz Golden caster sugar
3 large eggs @ room temperature
1 rounded teaspoon of baking powder
1/2 teaspoon of vanilla extract

This basic sponge recipe for me never fails, it says to cook on gas mk3/170c for 30-35 minutes (& dont open the oven door whilst cooking)

**Rosa** · 01-05-2011, 10:15am

Yip that is the one I have just taken out of the oven, after having in for 30 mins without opening at 170 on the thermometer. It is burnt black!!

I'm going to try that one again now with less time as it looks a betetr shape, even if a rubbish colour. I think I'm starting to blame my oven

**bluestar** · 01-05-2011, 10:43am

It sounds like an oven problem to me.

I'm sure I've seen a cake "troubleshooter" thing somewhere.. let me look

**bluestar** · 01-05-2011, 10:45am

http://www.joyofbaking.com/ButterCak...eshooting.html

**LibertyGal72** · 01-05-2011, 12:13pm

agree with Bluestar, if you follow a trusted recipie to the letter then it is probably your oven. Expensive way to figure that out, but I'd prepare two lots of batter and put them in for different timings and see what works. Good luck xxx

**Rosa** · 01-05-2011, 12:57pm

Hooray, well I did the Delia one again for 20 mins and it has come out looking good, not great but definitely respectable. My oven thermometer was at 160 this time rather than 170 last time. I think our oven must be duff. I was just talking to DH about it (he thinks its hilarious

that I've made three cakes today

) and he says he has the same problem with roasts, the correct times just don't work. Will definitely consider getting a new oven. Thanks for the advice everyone

Red xx

**LibertyGal72** · 01-05-2011, 01:02pm

Yay for you!!!!!!

Cheeky beggar, your DH laughing at you wanting to make a good cake!!!

**Rez** · 01-05-2011, 01:21pm

I have exactly the same problem, my cakes are pants. I can do pastry though which I thought was supposed to be harder.

My cakes are always too dense and too well done around the edges. There is nothing light and fluffy about them that's for sure! I think I'll have to play around with my oven too.

**August Girl** · 01-05-2011, 03:48pm

When my baking started going rubbish it was the oven that was the problem, got a new one now!

Rez, do you use butter to grease the tin? It is something to do with the butter and the temp that causes the well done edges. I always use oil. Oil can take a higher heat and the edges don't overcook. Also I always whisk the butter and sugar for at least 5 mins as that is supposed to be the vital bit.

**Faith** · 01-05-2011, 05:58pm

I had a really crap oven and couldn't cook anything- pretty much to the point of giving up and never using it.

So I got a rangemaster instead and it's ace. It took me a while to get used to the fact it actually cooked, and stop burning/ overcooking stuff.

I've just done some hummingbird cupcakes, and despite completely ignoring the method and ending up with lumpy batter, they seem to have come out ok

**Rez** · 01-05-2011, 06:22pm

Originally Posted by August Girl

Rez, do you use butter to grease the tin? It is something to do with the butter and the temp that causes the well done edges. I always use oil. Oil can take a higher heat and the edges don't overcook. Also I always whisk the butter and sugar for at least 5 mins as that is supposed to be the vital bit.

I don't tend to use either AG, I tend to use lining paper instead but if not, butter. And I suspect I'm not creaming enough. I do tend to do that bit in the food processor then add the flour by hand. Could that be part of the problem?

I do tend to have to turn my oven down and cook things for longer so things don't burn. I wish I could justify a new oven!