News

How to: Troubleshoot Your Cake Problems

If you’ve turned out leaden, less-than-tasty or attractive baked goods in the past, you may want to review a few tips from Andrea Chesman and Fran Raboff’s 250 Treasured Country Desserts.

The cake is dense and heavy:
•    The eggs were too small. Always use large eggs when baking.
•    Insufficient air was whisked into the egg and sugar mixture.
•    The butter, sugar and eggs were not beaten together long enough.
•    The flour was not folded in gently or was beaten at too high a speed.
•    Too much flour was used.
•    The oven temperature was too low.

The cake rose unevenly in the oven:
•    The flour was not blended evenly in the batter.
•    The temperature inside the oven was uneven, or the oven temperature was too high.

The top of the cake sank:
•    The oven temperature was too hot.
•    The cake was not baked long enough.
•    The oven door was opened too soon.

The top of the cake peaked or cracked:
•    The oven temperature was too hot, causing the outside of the cake to bake and form a crust too quickly.
•    The cake wasn’t baked on the center rack of the oven.

No Comments

Leave a Reply