Is the cake ready?

Question

I made sponge cake and on the top the cake was ready but on the bottom it changed color to blue and was like creamy jelo,
and the taste was like the eggs wern't ready.
I baked the cake up in the oven ,
400 F.
What have happened where did I do wrong?

Answer 1

I'm honestly not sure where the blue came from, but did you mix the cake properly? Sounds like your eggs were not beaten to the proper 'ribbon stage' or when you were folding in your flour that you over mixed.

If you used melted butter in your sponge recipe, do yourself a favour and leave it out. More often than not the melted butter will cause you more stress and a rubbery cake. Depending on what pan you used [round cake layer pan or sheet pan] will effect the cake. For example 400F is too high for a round or square layer pan but perfect for a sheet pan.

Try this recipe:

9 whole eggs
1 cup white granulated sugar
1 cup all purpose white flour, sifted
1 tsp pure vanilla extract
pinch of cream of tartar* (optional)

*cream of tartar usually assists egg foams in maintaining their structure when they are whipped but it is not vital to the recipe, so you can leave it out if you want to. I personally don't use it in this recipe, but some people do. It's up to you.

1. In a bowl filled with warm water, place your whole, uncracked eggs in the water and allow them to warm. [this will give you better volume when you are mixing your cake]

2. Once your eggs have warmed, crack them into a bowl of an electric mixer, add your sugar, vanilla and cream of tartar and beat on medium high speed until light and foamy. Then, turn your mixer down to medium speed and beat until ribbon stage. [turning your mixer down to medium will allow for a tighter and stronger egg foam with tiny bubbles. You don't want to over inflate air into the mixture or you will end up with large bubbles and your cake may deflate] ...[the ribbon stage is acheived when you stop the mixer and you allow some of the batter to fall back on top of its self and it stays on top for a few seconds - this is the perfect point for a sponge cake].

3. gently, with a rubber spatula, fold in your flour bit by bit in 3 additions. Make sure that there are no lumps, but DON'T overmix.

4. Pour this mixture into a prepared 8" round cake pan and bake at 350F for about 20 minutes or until the cake is golden brown on top and lightly springs back when gently pressed in the center. The cake will also begin to pull from the sides of the cake pan when it is finished baking. [a prepared cake pan is one that has been greased with butter or sprayed with a non-stick cooking spray and dusted with flour - just make sure that you shake out the excess flour before you pour in your batter. It also helps to place a piece of parchment paper in the bottom of the pan to allow it to come out easier.]

NO PEEKING in the oven while the cake is baking. If you open the door too early or shake the oven or the cake while it is baking you may deflate your cake.

Allow your cake to cool and then remove from the pan.

I hope this helps! Good Luck!

Answer 2

What kind of pan did you use? Did you use the pan for something else prior to this? Blue?

Answer 3

check the oven temperature with a thermometer.

Answer 4

Yea, it is,,,,,Lets have some!

Answer 5

you were drinking.

Answer 6

YOU BAKED!!!!!!