feline groovy
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Cakes that sinkNormally I am quite a good cook, if I say so myself, but I did a cake recently that sunk in the middle.
Now I seem to remember recently that it is something like overbeating, underbeating, not enough flour???!!!! I went through my Delia books but couldn't find anything (by the way, anyone think that they are scraping the barrell with her new programme last night? If I go to the supermarket today will there be a sudden rush on frozen mashed potato?).
Anyone here have any idea? I used to post these matters of great domestic importance on the Nigella Forum but it has closed, at least for now. Which is a shame, as I always had visions of Nigella reading our little cookery tips whilst having her morning tea.
Thanks.
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Katrina Orchid
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I could only suggest Mrs. Beeton's cook books which has explanations on all sorts of things that could go wrong. Sorry if this isn't much help.
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bluebellmalone
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Well i've consulted my cookery bible - a very retro 1970's Good Housekeeping Home Baking book and it says your cake will sink if:
1. Your mixture is too soft
2. You've used too much raising agent (b.powder)
3. Your oven was too cool
4. Your oven was too hot
5. Your cake wasn't left in long enough to bake
Quite a few choices!
My oven is a right pain, i'm used to gas and this one is electric, the temperature doesn't seem to be stable, it gets too hot it's done on the outside and soggy in the middle, i turn it down now but it takes twice as long to bake. A total pain but always worth it, bring on the cake!
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