Now, when I was young a supermarket used to sell cupcakes, nothing as fancy as todays standards, but just sponge with an icing top. The cakes were very dense in texture, but light at the same time. How?
I had a teeny, tiny, blip when adding the flour and milk. My mind had wandered off and I just weighed out the self-raising flour straight into the mixture, and was about to do the same with the plain flour, when I realised, what I had done.
So the mixture had self-raising flour added and folded in, then some milk, then half the amount of plain flour, some more milk, the remaining flour and then the remaining milk.
This oversight on my part has not, thankfully caused any difference to the cakes. They are still edible 😉
I just can’t get the texture of ones you get at the bakery (and I’m not talking cupcake specialists here). They still just have the consistency of a slightly denser Victoria sponge.
Could it be that I should only use plain (all-purpose) flour and dispense with the self-raising aspect and add a small amount of baking powder, to assist with the rising?
Also I use pure vanilla extract, and I still can’t taste it. Is vanilla essence stronger, even though it’s not as ‘pure’?