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.
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