Why Did My Cake Fall In The Middle
Olivia Luz
Baking is a wonderful pastime but sometimes disaster strikes.
How to prevent this next time. A few weeks ago we were off to edinburgh s royal highland show. Here s a handy chart to use when changing the amount of leavening. Here are a few that might help you get to the bottom of why your cake sank.
Bake your cake layers a couple minutes longer. The cake had sunk in the middle. When this happens the raw batter sinks into the cake creating a hole. Opening the oven door too early.
Over beating the batter and incorporating too much air the air can then cause a collapse during baking. The most common reason why cakes sink in the middle is that they re underbaked. It s easy to see why over mixing the batter can be the most common reason that cakes fall. Incorrect measurement of ingredients.
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Mum was bringing the savoury part of a picnic and my contribution was something sweet and fruit. Over mixing creates too much air within the batter that later escapes during the baking and cooling process. It s not always about time in the oven however other things can be the problem. The hotter the oven the quicker the sides of the cake cook and as they cook they form a crust meaning the cake can no longer rise at the edges.
Cakes cook from the outside in and therefore sometimes a cake can look done on the outside however it s still under cooked or raw in the middle. Other reasons cakes sink in the middle. If the cake s crumb structure hasn t firmed up when that happens the cake will fall. I made a madeira cake covered in a raspberry icing.
Here are some of the most common reasons cakes fall in the middle. Too many air bubbles are often the cause of your problems especially if you notice your cake rising well in the oven but falling after you take it out. If a cake isn t fully baked through the center doesn t have a chance to set and it will sink. This will cause the middle of the cake to drop in the end.
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Too much baking powder or baking soda. The solution is to bake the cake longer turning down the heat or covering its crust with foil to prevent overbrowning.
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