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.
What is the difference between scones and rock cakes?
What’s the Difference Between Rock Cakes and Scones? Rock cake dough is stiffer, and the cakes are smaller, rolled into balls, and dropped like a cookie onto a baking sheet. Scone dough is gently patted or rolled out and then cut into shape before baking, which takes place at a higher temperature than rock cakes.
Why are they called rock cakes?
A rock cake, also called a rock bun, is a small cake with a rough surface resembling a rock. They were promoted by the Ministry of Food during the Second World War since they require fewer eggs and less sugar than ordinary cakes, an important savings in a time of strict rationing.
Can I freeze rock cakes?
Similar to scones, these are great for teaching children how to cook and have fun in the kitchen. They look like little rocks but certainly shouldn’t taste like them. This makes quite a big batch so you might want to halve the recipe or freeze some of them!
How do you reheat a rock cake?
Reheat in a hot oven for 3–4 minutes to crisp them up again. Freeze for up to 3 months in an airtight container. Defrost thoroughly before reheating.
How do you store rock cakes?
Rock cakes will keep, stored in an airtight container, for up to 3 days.
Can you use granulated sugar instead of caster sugar?
Can I substitute granulated sugar for caster sugar? Your cakes will still hold up if you use granulated sugar as both the flavour and water content are the same. Caster sugar, however, is much finer and dissolves much easier than granulated sugar which is coarser in texture.
Does freezing a cake make it more moist?
Freezing a cake will not make it dry. If you stored it properly, it will be able to retain its moisture. Once thawed, your cake will still be moist and many people even swear that their cakes taste even better after being kept in the freezer for weeks or months.
Can I use plain flour instead of self raising?
Yes and no. If the recipe calls for plain flour with the addition of baking powder (or another leavening agent), self-raising flour can be used instead, simply omit the leavening agent. If the recipe does not include baking powder or a leavening agent, do not substitute plain flour with self-raising flour.
What is the best way to cook rock cake?
Our easy, traditional rock cake recipe is the ideal afternoon treat. These simple fruit buns are a great storecupboard bake that everyone will enjoy Heat oven to 180C/160C fan/gas 4. Line a baking sheet with baking parchment. Tip the flour, baking powder and 1 tsp spice into a bowl.
How do you make jammy rock cakes?
These jammy rock cakes are inspired by Ben’s Aunty Cath – a proper old-fashioned and traditional British recipe. Jam (of your choice!) Preheat the oven to 180C (360F). Beat together the margarine, sugar and vanilla extract until creamy consistency. Mix in the flour and the egg until the mixture comes together.
What is the history of rock cakes?
According to a history, rock cakes originated in Great Britain, where they are a traditional teatime treat, but are now popular in many parts of the world. The cakes were promoted by the Ministry of Food during the World War II since they require fewer eggs and less sugar that the ordinary cakes, an important savings in a time of strict rationing.
How do you make the perfect Christmas cake?
Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking parchment. Mix the flour, sugar and baking powder in a bowl and rub in the cubed butter until the mixture looks like breadcrumbs, then mix in the dried fruit. In a clean bowl, beat the egg and milk together with the vanilla extract.