Why are my rock cakes flat?

Why are my rock cakes flat?

Using old or stale baking powder, or baking powder that has been improperly stored, can result in not enough rise, and flat dense cakes. … As soon as the water is added to the baking powder the air bubbles are released, so leaving your batter to stand after mixing can also result in flatter, denser cakes.

Why are my rock cakes dry?

Too much sugar can cause a cake to crumble when cut, while too little sugar can make a cake tough. The best cake recipes have a good balance of ingredients. Using a pan that is too big for the amount of batter you have can cause it to overbake and become dry. … If the oven temperature is too high, your cake could be dry.

Which cake Flavour is best?

If your recipe asks for plain or self-raising flour, it is important to remember that these two ingredients are not interchangeable and you should use the flour recommended in the recipe along with any raising agents, such as baking powder or bicarbonate of soda.

Can I use bicarbonate of soda instead of baking powder?

Fortunately, yes. And it isn't too hard. You just have to remember the rule of thumb: baking soda is three times as powerful as baking powder. So if the original recipe calls for 3 teaspoons of baking powder, you only need a teaspoon of baking soda as substitute.

Is baking powder the same as bicarbonate of soda?

Baking soda and bicarbonate of soda are different names for the same thing; in Australia, we mostly refer to it as bicarbonate of soda, but overseas, especially in America, it is referred to as baking soda. They aren't interchangeable, but bicarbonate of soda and baking powder are both leavening agents.

How do you make plain flour into self raising?

To create self-raising flour from plain flour – for 150g/1 cup plain flour use half-teaspoon baking powder and half-teaspoon of bicarbonate soda (also known as baking soda).

What can I use instead of baking powder?

If you want to freeze the buns, simply pack them in a polybag or tub. Seal, label and freeze. Thaw at room temperature before you want to eat them again. Use within 3 months.

How many calories are in a rock cake?

Rock cakes are a light, crumbly tea-time favourite. Eat while they are still warm from the oven. So easy to make, and lots of fun for children to join in too. Each serving provides 214 kcal, 3g protein, 29g carbohydrates (of which 14.5g sugars), 9.5g fat (of which 6g saturates), 1g fibre and 0.3g salt.

When was self raising flour invented?

It was invented by Henry Jones and patented in 1845. Plain flour can be used to make a type of self-raising flour, although the flour will be coarser. Self-raising flour is typically composed of (or can be made from): 1 cup (125 g) flour.

What is in self raising flour UK?

A lot of UK recipes call for self-raising flour. Self-raising flour is nothing fancy – it's just plain (all-purpose) flour with a chemical raising agent, baking powder, already in the mix. … A lot of bakers, however, prefer to just use plain flour then add the raising agent separately.

How do you make pancakes from scratch?

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.

What is baking powder used for?

Baking powder is used to increase the volume and lighten the texture of baked goods. It works by releasing carbon dioxide gas into a batter or dough through an acid-base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture.

What is in mixed spice?

Mixed spice includes a balance of some or all of the following ground spices: cinnamon, coriander seed, caraway, nutmeg, ginger, cloves, allspice, and mace.

Where can you buy self rising flour?

Self-rising flour is available commercially, most supermarkets carry at least one brand, so picking up a small bag is ideal if you're baking for one.

What is mixed candied peel?

Mixed peel is one of those ingredients that is featured in a lot of British baking, from traditional fruit cakes like Dundee Cake or Christmas Cake to tea time fare like the aforementioned Eccles Cakes or Hot Cross Buns. Mixed peel is basically candied lemon and orange peel.

What can you do with dried fruit?

You can add it to your hot cereals or cold cereals. It is also fantastic on yogurts and salads. Rehydrate when Cooking with Dried Fruits: When making sauces, condiments, grain dishes and baked goods, it is best to rehydrate your dried fruit for about 15 minutes before adding them to your recipes or dishes.