What would make my cakes fall if the baking powder is in date?

Question

Hi everyone!! My pound cakes are falling and my yeast rolls aren't coming out right. What in the heck am I doing wrong? I have been cooking for years, and for some reason everything I do today is not coming out right. Please help! Can flour go bad? The yeast was in date as was the baking powder in the cakes. I am at a loss as to what it could be. Any suggestions would be greatly appreciated.....

Answer 1

Over or underbeating – too much or too little air is incorporated into batter.

Underbaking - oven temperature too low and / or too short a baking time. Probably not thoroughly cooked. Bake longer or reduce the heat by 25 degrees F and bake longer.

Over or under measurement of liquid or too much sugar.

Too small a pan

Excessive jarring or moving of the cake during baking.

Opening the oven door before cake sets

Oven temperature too low.

Too much baking powder or baking soda Keep recipe close to 1 teaspoon baking powder or 1/4 teaspoon baking soda per cup of flour.

Excessive mixing of the batter.

Beaten egg whites - When you beat egg whites, their proteins unwind and join together loosely, making them very unstable. Make sure at least one of the egg whites is not beaten, but added with the liquid ingredients instead, to help stabilize its structure.


Cake Problems: What Went Wrong Chart
http://www.baking911.com/cakes/problems.htm

Answer 2

right here is an hassle-free recipe of my mom's! savor! And happy holiday journeys! DATE BARS a million pound pitted dates (cut back up) a million/4 cup sugar a million-a million/2 cups water a million/2 cup margerine a million/4 cup shortening a million/2 cup brown sugar a million-3/4 cups flour a million/2 teaspoon baking powder a million-a million/2 cups oats Preheat oven to 350 stages. Grease a 9" x 13" x 2" glass baking dish. In saucepan, integrate dates, sugar and water. prepare dinner over low warmth, stirring till mixture thickens. set aside to chill out. blend jointly margerine, shortening, brown sugar, flour, baking powder and oats. Press a million/2 of the aggregate frivolously interior the botton of the arranged glass dish and up the perimeters fairly. unfold date filling over the crust and good with ultimate crumb mixture. Press gently. Bake 25 to half-hour. cut back at an identical time as heat. Yield: 24 to 30 Bars

Answer 3

Well make sure your using eggs,cakes require 3 eggs.Try self rising flour.

Answer 4

if there is a lot of vibrations on the ground (like dropping something near the over or something of that sort) can cause a cake to fall.

Answer 5

Make sure all of your ingredients are fresh and at room temperature.

Answer 6

either its not cooked through properly or the mixture is too wet

Answer 7

try marthastewart.com