when you take it out of the oven....if it does.i was making a cake for my friends birthday and it fell in the middle ):
2007-02-26 04:53:17 · 5 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
it was a homemade chocolate cake.
2007-02-26 05:21:37 · update #1
it was a homemade chocolate cake.
2007-02-26 05:22:56 · update #2
When a cake "falls in the middle," it is occasioned by:
Insufficient quantity of flour or raising ingredients,
Or
Moving it in the oven after the cake has risen and starts to bake,
Or
Removing it from the oven before it is thoroughly baked.
Heavy cakes are sometimes caused by: Too slow an oven,
Or
The use of too much sugar or butter.
A cake is "solid" or "bready" when too much flour has been used.
The uneven surface and cracks on top of a cake occur when:
Too much flour has been used,
Or
Too strong heat is applied at first before the mixture has risen to its full height.
Coarse grained cakes occur from:
Too much leavening ingredient,
Or
Insufficient mixing and beating of sugar, butter or eggs.
If nuts or fruits sink to the bottom of the cake, it shows that the batter is too thin.
2007-02-26 05:03:17 · answer #1 · answered by kirene45 3 · 0⤊ 0⤋
Chances are it wasn't finished cooking and the center was still raw. The other option is that you didn't put enough levener in it- that would be baking powder, whipped egg white or baking soda. I think it wasn't cooked enough though- did you gently pres on the top? The cake will spring back when it is done- or the old toothpick method is also good- insert a toothpick into the center of the cake and if it comes out with no batter on it- your cake is done. Cheers!
2007-02-26 04:59:28 · answer #2 · answered by NadiaJ 2 · 0⤊ 0⤋
especially cases it relies upon on the temperature of the oven.. in all possibility to warm so the cake will boost whilst coming up steam and then it supplies in because of the fact the steam escapes. So perhaps the temp. at your oven is fairly a splash to warm even once you're baking on the temp the recipe demands. each and every oven has its very own difficult glitch basically get to appreciate it slightly extra and next time while you're baking at 350* attempt 325*/330* and spot the way it is going.
2016-12-14 06:09:10 · answer #3 · answered by Anonymous · 0⤊ 0⤋
You interrupter the rising process by either opening the oven door while it was rising or caused the oven to vibrate -- walking heavily, or bumping the stove.
2007-02-26 05:03:07 · answer #4 · answered by mediahoney 6 · 0⤊ 0⤋
two reasons, you didn't let it cook long enough or you overmixed the batter. what kind of cake was it... did you have to ship egg whites... if yes you may not have whipped them long enough
2007-02-26 04:57:51 · answer #5 · answered by kimmeyjean 2 · 1⤊ 0⤋