On Mon, 19 Jan 2004, Mel wrote:

> I make a similar recipe often and the cake produced is nice and light. I
> cream the butter and sugar then add the eggs gradually beating with an
> electric mixer on a medium setting.If it curdles, i just carry on regardless
> and have never noticed a difference in the cake so I wouldn't worry too
> much! I don't fold the flour in with a spoon, but beat it in with the mixer.
> As for using icing sugar, this could well have been your problem.I'm sure
> that if you use caster sugar next time it will be fine. Also instead of
> using water, I tend to use milk to let down my mixture. Makes the cake much
> lighter.
> Mel.

Thanks for the reply Mel. Your the second person who told me the same
thing.

> "Darrell Grainger" > wrote in message
> ...
> > Greetings fellow bakers,
> >
> > I just tried making a Victoria Sandwich cake over the weekend. I've been
> > told this is also called a pound cake (pound of sugar, pound of butter,
> > pound of flour). The cake is fairly simple. I used:
> >
> > - 196g of unsalted butter
> > - 196g of self-raising flour
> > - 196g of icing sugar (recipe called for caster sugar)
> > - 3 eggs (188g total weight)
> > - a little warm water
> >
> > They turned out a little dry and dense. Still edible but not the greatest
> > cake I've ever made.
> >
> > Things to note:
> >
> > You mix the butter and sugar together first then slowly add the eggs. If
> > the mixture curdles while adding the eggs, add a tablespoon of the flour.
> > I had to do this. Why did they curdle? Should I have been mixing faster at
> > a higher speed and adding the eggs faster?
> >
> > Also, you are to folder in the flour then add warm water nutil you get a
> > drop consistency. I think I might have over folded the mixture.
> >
> > The recipe called for caster sugar but all I had ws icing sugar. The
> > manufacturer added cornstarch to the sugar. Did this have some affect?
> >
> > Do you think any one of these factors could have contributed to the cake
> > being a little dense? Or is it typically a dense cake?
> >
> > Any tips you could provide would be appreciated.
> >
> > --
> > Send e-mail to: darrell at cs dot toronto dot edu
> > Don't send e-mail to
>
>
>

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