Cakes wont rise
Can anyone shed some light on why my scratch cakes won't rise.
I have tried creaming at lowest spead,stirring in the dry ingredients., not greasing the sides of the pan so the cake can "walk up" and rise.
Still my cakes never rise higher than the amount of batter I put in the pan.
My oven is calibrated. I am at a loss.
any ideas
Thank you
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11 Comments:
Low speed wouldn't add as much air as a high speed right?
Are you having problems with one recipe or does this happen with different ones?
gingercookiewithlime at 1:06PM on 08/02/09
Make sure your ingredients are fresh. Baking powder does not last long once opened and brands do vary on their ability to get things to rise.
xwafflesx at 1:11PM on 08/02/09
yeah, test your baking powder.
add about a teaspoon to a glass of hot water. it fizzes, it's active.
for baking soda, add a little to some vinegar to see if it's still good.
also, creaming is all about incorporating air, which helps your cake rise. i cream my butter on medium high.
andshewas at 1:46PM on 08/02/09
ditto on the baking powder
CJ McD at 2:15PM on 08/02/09
I (knock wood) have never have a cake not rise. The secret is not the temp its the baking powder. Make sure it is working. You also may not have added enough. For one standard 8" cake you need one tsp of baking powder for bigger cakes more. A loaf pan needs at least 1/2 tsp, I always use one tsp to be on the safe side.
JerzeeTomato at 3:48PM on 08/02/09
In addition to the baking powder, which is critical, it could be the size of the eggs, which are a leavening ingredient. Even though they might not be specified, try using extra large, or at least large, eggs.
MMinNYC at 4:36PM on 08/02/09
If it's one recipe, then it's probably a flawed recipe. If it's all recipes, then it's something in your technique, or it a bad ingredient. But no matter how bad your technique is (I mean seriously, it can't be that bad) you should get some rise out of it if the baking soda/powder is active. If it's not going anywhere, then I agree that it's probably the soda or powder or both.
@MMinNYC, are you sure? Eggs are a structural component and can help hold bubbles that you create, but how do eggs on their own cause something to rise? I mean, custard doesn't rise, and if you put an egg in a pan and cook it, it doesn't rise...so???
dbcurrie at 10:44PM on 08/02/09
over mixing the eggs can also destroy the structure. It is like whipping meringue too ling, the protein condenses into nibs, and the structure collapses. One night in cooking school i had to make devils food cake three times before i got the batter right.
Meat guy at 8:42AM on 08/03/09
are you preheating your oven adequately?
cybercita at 10:01AM on 08/03/09
Make sure your baking powder is fresh and active. I cream the butter with the sugar till it looks "lemony" and lighter in color. (Basically, the sugar is dissolving in the eggs.) and then add the eggs one at a time so each one gets incorporated, then fold the dry ingredients. Stirring will defeat all the air that you beat into the wet stuff. Good luck.
julie527 at 10:07AM on 08/03/09
Thanks everyone for your comments. It's not just one recipe it's all recipes. Guess I'm gonna check my baking powder.
ladychef at 11:50AM on 08/03/09