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Bake a cream cake. How?

post #1 of 8
4/26/07 at 1:48am
Thread Starter 
This is very difficult for me to write it down, because I don't know all the English words. I hope you understand me.
Years ago I had tried to bake a cream cake. I had make the dough and followed the instructions at the package. But when it was in the oven for the time which stood on the package, it was not rising. Instead of ca. 3 cm (dutch measure) it was 1 cm (dutch measure). I couldn't cut it in two because it was too small. What did I wrong? Because it's too long ago (I think 10 years) I cannot remember the whole thing what I did. Sorry.
I shall show you a picture of it what I wanted to bake.
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post #2 of 8
4/26/07 at 7:44am
Post your recipe and maybe someone will be able to help you with it.
Betty
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post #3 of 8
4/26/07 at 1:15pm
Thread Starter 
Then I shall first find the package where I can read the recipe. I was looking at google, but cannot find mixes which are ready to use. Maybe I had made it from a cookbook. I shall look for it and when I have time, I shall write down the recipe.
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post #4 of 8
4/29/07 at 11:36am
Thread Starter 
As promised I am back now with the recipe of cream cake. I have looked for a recipe of it at home, but I cannot find it. Maybe I had used as base a recipe of moccapie. The measures are in Dutch, because I don't know the English measures. It's only how I made the dough, because there it went wrong.
Here it is:

Ingrediënts:
100 gramme flour
80 gramme corn-flour (maizena)
1 teaspoon baking powder
4 egg yolks
4 white of eggs
200 gramme white sugar
2 pockets vanilla sugar
4 tablespoons cold water

Preparation:
Beat up the egg yolks with the flour, corn-flour and baking powder. Add the whites of eggs to water and beat everything stiff. Beat up at the last moment sugar and vanillasugar. Spatula the two mingles lightly in a heap. Take a springshape (section 26 cm), do the dough in it and bake it for 40 minutes in a preheat oven at 170-200°C (stand 3-4). After baking plung the pie on a grid, let it cool down and cut in 3 pieces.

What I told you before, my dough was so small, that I couldn't cut it in 2 pieces, let alone in 3 pieces.

I hope you can understand this, otherwise can someone from the Netherlands or Belgium send me an PM, than I shall send him/her the Dutch recipe.
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post #5 of 8
4/29/07 at 12:08pm
Drive, your recipe is quite understandable. :) It's nice to see you here again.

Perhaps your leavening (baking powder) is outdated- that is, old? You do not have any acidic ingredients that would retard the baking powder's action, so that doesn't seem to be the problem.

Are you certain that your oven's thermostat is accurate?

Mezzaluna
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #6 of 8
4/30/07 at 12:42pm
Thread Starter 
Sorry, what do you mean with the word accurate? If I don't know the meaning of this word, I cannot answer your question. ;)
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post #7 of 8
4/30/07 at 12:46pm
"Accurate" means "correct" or "precise". That is, does the oven heat to the temperature you desire, or is it hotter or colder than you expect it to be?

(Does this help? I have another way to explain this if you wish. :))
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #8 of 8
4/30/07 at 12:50pm
Thread Starter 
Yes, now I do understand you. And yes, I am sure my oven is accurate. When I made other things in the oven, it goes good. Apple-pie, cake or recipes for dinner, it is delicious.
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ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Pastries & Baking › Bake a cream cake. How?