This eggless recipe always gives weird cracked cakes/ cupcakes

[Misona]

So I follow this recipe for making eggless cakes. It uses yogurt as egg replacement. And it has one of the most counter intuitive steps. You "cream" yogurt and sugar. Then you add baking power and soda in it. Whisk a bit and keep the mixture for a good 5 mins before adding in the dry ingredients ! The recipe works like a charm in terms of taste. And it's quite tolerant to ingredient variations. It calls for baking at 400 deg F for 10 mins and then reducing to 350 deg F for may be another 30 - 35 mins until done. Same recipe works for chocolate cake by substituting a bit of all-purpose flour with cocoa powder. Same works for cup cakes as well.

The problem is that the top surface cracks predictably and unevenly. Some times it creates kind of a "floating island" structure on the top. Leads to a lot of wastage by having to take off a lot of the top. Crust is hard. Makes cup cakes aesthetically unpleasant as well. See the pics.

This is one of the most popular recipes for eggless cakes without condensed milk. Replicated in many websites.

Recipe : http://www.sharmispassions.com/2011/02/eggless-vanilla-sponge-cake-eggless.html

I need help to get rid of this surface issue.

Thanks!

 

[maghda201]

lower oven temp

 

[Norcalbaker59]

Yogurt is not an egg replacement.

The main function of eggs in bake goods is structure; it is as important as the gluten in flour. The egg protein coagulates, so it is a toughener. The fats are tenderizers and emulsifiers. The egg whites can be beaten, so eggs can also provide aeration (leavening).

Yogurt is a dairy product. As a dairy product it does not provide structure, it is not a toughener, it does not gel, it does not provide leavening.

Yogurt provides moisture and fat.

The causes of cracking are

- too high of an elephant temperature

- too much bottom heat. this usually caused from A combination of too high in oven temperature and the type of pan such as dark metal, coated metal, anodized aluminum. These pans conduct heat much more intensely. they caused the batter on the bottom and sides to bake too fast and set; The center is still raw and continues to rise creating a volcano effect.

- batter is too stiff; not enough liquid in the formula.

- flour has too high protein, not enough liquid