Why Didn’t My Cake Rise?

When baking a cake, there is little worse than the disappointment of a cake that failed to rise. If you keep being beset with shrunken flat sponges that look nothing like the picture in your recipe book, it’s time to work out what’s going wrong, so check out the common cake problems below that cause many people’s sponges to go south.
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Using the ‘Creaming’ Technique

A quick glance through the instructions in many cake recipes will normally lead you to find references to ‘creaming the mixture’. If you’re a newbie to home baking, or have previously stuck to ‘all in one’ recipes, you may be thinking ‘but I’m not making a cream cake!’ Well don’t panic, because our simple steps will have you creaming cake mixtures with confidence in no time at all.

The main purpose of creaming a mixture is to introduce air. It’s at this first stage in the cake making process that you begin combining your ingredients that the vital air which gives a light and tasty sponge is added.

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