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Does any one have any idea how to stop choc chips sinking to bottom of sponge cake mixture once the cake is cooked?

Ive tried silicone baking trays and normal ones both greased and floured, and little cake papers.

Nothing woks. Have just priced a tray bake off tin.
Daughter(who is still off uni for Easter!!!) ate all the stuck bits and said it tasted nice but that wasnt the effect I was after.

Any solutions?

Teresa

Hi Coop, hope you do not mind me abbreviating. One of my favourite TV characters if called Coop, in Judge John Deed, and doing the job I would love.
I digress. Do you put the choc chips in, in the right order of ingredients, the recipe recommends. Is your mix, as it should be, before going in the oven, and is our oven at the correct temperature.
Just my few suggestions, as I have never come across this before
Julia in Derbyshire

hi found this hope it helps

coat the chips in flour. i use the flour I have scaled out for the cake, the last thing you want to do is add more. it will just make the cake dryer and tougher. the flour gives the batter something to cling to. also fold the chips into the batter just before you pan the cakes and get them into the oven. don't wait or stop. sponge cakes get their rise from the air whipped into the batter. the longer you wait the more that will bubble out. you can use this method for muffins also, especially blue berry.


When you place an object such as chocolate chips (or other "add-ins") to a batter, because of gravity, they are going to sink to the bottom, just like ships sink in the ocean. To the bottom of the ocean floor:

Let's take this example and apply it to "add-ins" such as chocolate chips in batters (cookies, cakes, biscuits, muffins, etc)

If the "add-ins" are lightly floured PRIOR to adding them to the wet ingredients in a batter, the wet ingredients (with the flour being the key component) have already started the formation of gluten, a naturally occurring starch in flours. When you lightly flour the "add-ins", the gluten in the flour has NOT reacted with the wet ingredients, and the wet gluten molecules actually grab the dry flour around the "add-ins" and stops the process from them sinking into the batter.

So, in short, whenever you are adding dry "add-ins" (in your case, chocolate chips) the dusting lightly in flour will arrest the sinking once and for good. I hope this helps with your dilemma.


PP x :)

Hi Julia
I just pop them in. Maybe this is the problem.

Teresa

Thanks for the advice PollyPoppet

I will will try this next time. Cake go very quickly with my hungry Children.

I will let you know how I get on.

Teresa

I was just going to say, coat the choc chips in flour, but Pollypoppet beat me to it. This should work!

As a chucker and dolloper may I just say how lovely it is to read something from somebody who knows what they are doing.