The recipe calls for 2.5oz of liquid fat for a half-sheet sized cake. Lately when I bake a cake/cupcakes, they seem to be dense and chewy. This allows the cake to become firm enough to remove from the pan without breaking apart. © Copyright 2020 St. Joseph Communications. Don't let your cakes fall flat, dry out, toughen or crumble; with these tips, each slice will be total perfection. The thing is I used this exact same recipe before and it was perfect, but this time I don't know what went wrong. Too much baking powder can cause the cake to rise rapidly and crack. (Running a sharp knife between the inside of the pan and the cake is a good idea, too.). By Kristen Eppich Combine all your dry ingredients in a large mixing bowl and mix it so all the ingredients are distributed well. This could be because a/ the cake didn’t go into … Crumbs are the cake-decorator’s nemesis! Victoria sponge cake is inherently a light, dry cake, with lots of little air pockets, hence the "sponge" in the name. When something goes amiss in the kitchen, it’s important to understand what went wrong. Solution: Mix your cake according to the recipe. Trim off any extra cake around the top until you have a mostly even circle. 5. 3. To make a spongecake light, it is very important to whip the eggs a lot to incorporate air. Plum cake recipe. Whether you’re making the simplest of cakes or the most extravagant of gateaus, put a very thin layer of icing on the cake for starters. The flavor is great, but I can’t quite get the texture right. is to cover it in buttercream icing to give it a bit of moisture, or serve with cream or ice cream. A second, and equally damaging culprit, is over-baking. Especially ones that have structural impact. Another procedure that helps cakes rise better is mixing the batter according to the “Creaming Method”: Hi Kirsty, it sounds like the reason your cake ended up “heavy” is because you kept adding flour to it. “rubbery cupcakes no more i hope”, my best friend quipped. Solution: Make sure you’re using wet measures for wet ingredients and dry measures for dry; check the freshness of your baking soda and powder, and check your oven temp to make sure it’s hot enough. This layer glues down the crumbs. Create a cake dome out of 2 thin sheets of cake if the cake didn't rise enough. Similarly, there are a lot of bad habits that can have equal influence on your recipe to negative effect. Indeed, my cupcakes no longer have that rubbery texture. Cooling too long in the pan will cause the cake to be damp and stick to the pan. The liquid to dry ingredients ratio was off, you used too much liquid, But then the last time I used the exact same recipe and it was perfect, which I'm absolutely confused. Solution: … I have macadamia oil, hazelnut oil, canola oil, and butter. There is a function to the order in which ingredients are added to create the right texture. Use an oven thermometer to calibrate your oven correctly. Oct 29 2016 - 9:28pm. If it doesn’t specify otherwise, that’s how the recipe was designed. Even if your … A dense, flat, rubbery cake again would be an indication of the same. Over mixing cake batter can result in a heavy, closed rubbery texture. Press question mark to learn the rest of the keyboard shortcuts. Press J to jump to the feed. I am usually able to knock up a batch of fairy cakes or cupcakes quite easily, however have just had two baking disasters in a row. If a cake is rubbery, it's usually caused by using too much flour, flour that has too high a protein content, not enough sugar or shortening, and/or overmixing. Let an undercooked cake bake until a metal skewer can be removed from the centre cleanly. Cake flour contains less gluten than All-purpose flour and working both batters the same amount of time will result in a different texture, because more gluten will develop in the batter made with All-purpose flour. Extra flour can make baked goods heavy, dense and dry. If your recipe calls for a cake or pastry flour then an all-purpose flour or bread flour will be too hard, creating a tough crumb. A cake that is overly dense typically has too much liquid, too much sugar or too little leavening (not excess flour, as is commonly thought). Here's the recipe I used :- Milk (room temperature) : 1/2 cup + Vinegar : 1/2 tbsp Ap.Flour : 1 cup Grind Sugar : 1 cup Cocoa powder : 1/4 cup Baking powder : 1 1/2 tsp Salt : 1/2 tsp Egg : 1 Oil : 1/4 cup Vanilla Essence : 1 tsp Hot water : 1/2 cup. The perfect egg temperature for angel food cake is about 60 degrees. If your cake is just too dense once baked then there’s nothing much you can do now. Solution: Line the bottoms of your pan with parchment paper. By lining the bottom of the pan with parchment, you give yourself some added insurance that the cake will slide out after cooling. It's meant to be served with syrupy berries and cream, so the cake part can soak up all the yummy stuff. Make sure your ingredients (eggs, liquid and dairy) are as close to room temperature as possible to encourage proper mixing. the temp of an oven with a sponge cake. I converted and measured everything on a scale and prepped the batter by mixing the wet and dry ingredients separately and then combining them. The Result: Cookies spread too much or cakes are too dense. Better to let it stand at room temperature for 30 to 45 minutes to get the right consistency. Measure cocoa powder the same way. 1. To me this would mean inadequate aeration of the eggs and mixing with the dry ingredients. You can always fill the holes with frosting to cover them up, but of course preventing them in the first place is the better plan. Originally published January 2015; Updated May 2019. I don’t use my stand mixer for cakes because I like to be able to feel the batter as I’m adding flour, if that makes sense? If your cake is too dense or too heavy, you may need more leavening or liquid, or you may have used too much sugar or shortening. Sugar Free Chocolate Cake Too Dense. You could also crumble the cake sponge into ‘breadcrumbs’ to make cake pops instead. /r/AskCulinary provides expert guidance for your specific cooking problems to help people of all skill levels become better cooks, to increase understanding of cooking, and to share valuable culinary knowledge. Don’t add extra leavening, as that can cause the loaf to sink too as it rises the loaf too quickly and it then collapses. That's too much sugar and not enough flour or leavening compared to the amount of liquids you listed. and the same sourcream banana cupcake i made the last time. The cake with also be dense if there is not enough air whipped into the eggs. A cake that bakes too slowly takes longer to set and may fall, causing a dense texture. If you have a recipe that calls for hand-mixing, yet you use a hand blender, you’ll need to mix much less. Beat the sugar/butter very well, on medium/high speed, for like 5 minutes, until it's light in color and very fluffy. If your cake smells like eggs, it is eggs. Lesson learned: beat butter and sugar and eggs at … She'd set the dial for 300°F (about 150°C) and bake. Use Cake Flour. It needs a minute or two to gain its composure once removed from the oven. You need to find the perfect speed, temperature and duration to form perfectly-sized little air cells to make the ideal texture. After removing from the oven, place the pound cake, right side up, in the pan on a wire rack, and let cool for 10 minutes away from drafts. Log in or register to post comments. Cookies help us deliver our Services. If it is also wet, under cooking may compound it. Cakes that have holes are problematic, especially if you plan to slice them horizontally. Always level off teaspoon measures of baking powder and bicarbonate of soda – a little extra can make a big difference. Chill the cake until that crumb coat is firm, then continue icing your cake. Solution: Ensure that you’re measuring your flour properly. I was thinking of using the hazelnut oil but I am unsure if the flavors would work. Lay plastic wrap in a large mixing bowl to use as a mold, and put one layer of the cake in the bottom of the bowl. Avoid dipping your measuring cup into the bag as this presses the flour into your cup and you’ll end up with too much flour. Are your baking soda/powder old? 2 You aren't preheating your oven. Ricotta Pancakes with Honeycomb-Candy Butter. Also don’t over mix as too much air will be released. Collapsing, dense pound cake. Eggs that are too cold won’t whip as well, so take… Butter always makes things better—and ain't that the truth! Cake flour is a low protein flour … Toughness in cakes is caused by over-mixing, or the wrong type of flour. With this method, the warm water and cocoa powder create a smooth, chocolate mixture to add to the cake batter (rather than lumpy chunks of cocoa powder as it sometimes comes out of the box). Could it because omitting baking soda and using extra baking powder instead. If it needed more heat, the oven ran cold, and if it came out rubbery, the oven ran hot. If your cake came out raw in the middle and you let it bake for the time suggested in the recipe, it could be that your oven is too cool. This wet ring in cakes can be caused by the cake settling after baking. Slice a 1-layer cake in half with a large bread knife to make 2 thin sheets. Even though your cake is completely baked, slicing into it, you may find a dense and damp streak in the center (I run into this issue a lot with pound cakes). Spoon the flour into the measuring cup and level off evenly. Mixing is a tricky thing when it comes to cakes. Recheck all your ingredients, particularly the quantity of leavening. As soon as you begin mixing flour with a liquid and a fat, gluten is developed. Solution: Do a ‘crumb coat’ when frosting your cake. The weird thing is I used this recipe before and it turned out to be perfect but today it was disappointing. Looks like it, I agree. Why are you using a scale for volumetric measurements? cake smells bad of egg, is dense and rubbery. Too small and your cake might burn at the top or overflow out of the pan, while still being a raw mess in the middle. Mom used to always check. Over mixing acts on the gluten in flour and will make cakes hard instead of the lovely soft spongy texture we associate with a good cake. To help you on your quest to bake the perfect cake, here’s a breakdown of important dos and don’ts: It’s insurance that your cake will slide out cleanly after cooling. With the exception of spices, don’t substitute ingredients. Chances are that it sunk while baking. My cake is flat and has large air bubbles on the top. My cakes are too dense Hi, Bakers, I’m looking for a good vanilla cake recipe from scratch – I’ve tried several, but for some reason, the texture of my cakes always seem too dense. Habits that can have equal influence on your recipe to negative effect, agree! A big difference toughness in cakes is caused by improper mixing ( over-mixing... Very cake too dense and rubbery the result: cookies spread too much gluten, which is making the cake until crumb! 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