High Level Baking
Asked on 16 Jan 2023 by Liz
Hello Lindsay and Delia
Three women taught me to bake , my mum, Mrs Britton ( my home economics teacher ) and Delia .
I am an expat of 16 years in Canada and today I felt the urge to try for the umpteenth time to bake a Victoria sponge. Once again sunken middles ...I used to knock these out most sunday afternoons for a bit of cake no issues at all in the uk . I have no idea what I'm doing wrong . I measure all my ingredients. I have to mix my own self raising as like so many ingredients they just aren't available here . Can you make any suggestions at all ? Is it eggs , altitude or oven ?
Thanks so much
Liz
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Hello Liz
It sounds like you know how to make the perfect sponge before your move so it’s going to be a bit of trial and error here.
As you mention altitude I expect you know that there is a difference from where you are to us here in England.
You have probably already explored whatever information you can regarding baking at altitude, but I think the problem is that there is a lot of variations, however slight at every higher altitude location.
You might need to bake lot of cakes before you find the perfect recipe for your location.
Firstly, have you checked with your neighbours or the community as they may know exactly what is needed in your area.
I’m sure your homemade self-raising flour is spot on but if you’re doing an all in one sponge perhaps try omitting the additional raising agent.
For the eggs I allow 65g of beaten egg per large egg.
Things you might try are…
I would try these one at a time and record the results. It may be that one or a combination of a few or all of these will deliver the best result.
Good luck and best wishes
Lindsey