Hi bakers!
My wife and I are having trouble with the sponge cake for a Swedish princess cake we are making. We have made this exact cake from this exact recipe last year and the cake came out beautifully on our first try, if we have had multiple failures this year. We have a new oven, so are having to navigate that, but can’t figure out what we’re doing wrong. The exterior of the cake is rising well above the cake tin (9” springform), but the inside is “falling” and is just a dense bunch at the bottom. So we end up with a hard exterior shell of sorts and an inside that still seems raw and flat well after the recommended bake time has come and gone. Any ideas on what could be going wrong? Pictures are below, and ere is the link to the recipe:
My wife and I are having trouble with the sponge cake for a Swedish princess cake we are making. We have made this exact cake from this exact recipe last year and the cake came out beautifully on our first try, if we have had multiple failures this year. We have a new oven, so are having to navigate that, but can’t figure out what we’re doing wrong. The exterior of the cake is rising well above the cake tin (9” springform), but the inside is “falling” and is just a dense bunch at the bottom. So we end up with a hard exterior shell of sorts and an inside that still seems raw and flat well after the recommended bake time has come and gone. Any ideas on what could be going wrong? Pictures are below, and ere is the link to the recipe:
Prinsesstårta recipe
This Swedish layer cake is great fun - bright green and full of custard, jam, marzipan, and a mound of whipped cream! Equipment and preparation: for this recipe you will need a piping bag with a 1cm/½in plain nozzle, a medium star nozzle, a 23cm/9in springform tin and a sugar thermometer.
www.bbc.co.uk
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