Please help! I made this coffee cake to the BBC recipe and when i took it out it was wet so i took advice and covered it in foil, turned tge temperature right down and left it in and it is still the same. Please help why is it so wet and raw inside?
The foil prevented the water from evaporating and the lower temperature prevented proper starch gelatinization and protein denaturalization to occur. All of which are necessary for a batter to thicken and set.
The stages of baking:
- Batter heats; fats melts
- Leavening is triggered; CO2 (air bubbles) expanding the batter
- Starch gelatinization (thickening) occurs (required to set the batter)
- Protein denaturation occurs (coagulation of the protein in the flour and egg)
- Water heats and evaporates
- Enzyme reactions cease
- Maillard reaction occurs (chemical reaction between the amino acids [proteins] and sugars)
- Cooling re-solidify all ingredients that heat turned from solids to liquids during baking
Baking is a chemical reaction of all the ingredients to time and temperature. When you lowered the oven temperature and covered the cake, you disrupted the chemical reaction to time and temperature.
It’s important to understand that the baking times can vary. If your cake is not done, leave it in the oven. Do not cover it with foil. Just allow it to bake longer.
Also, a small diameter, deep tin is never advisable to use as the volume of batter increases the baking time. This means the cake will be over-baked every time. When using a deep cake tin, use a larger diameter; use a heating core; a cloth baking strip, and reduce the oven temperature. The heating core will disperse heat from the center out, helping to bake the cake more evenly and faster. Cloth baking strips are always advisable as they insulate the cake tin from excessive heat, ensuring more even baking, preventing a dry hard crust from forming on the cake, and ensuring a level cake.
Just kind of an aside...baking is very specific. it is a chemical reaction that begins with the specific ingredients AND the specific percentages of those ingredients. That is why bakers use metric weight in baking. The chemical reaction begins with the mixing method. Cakes are categorized by the mixing method. For example, the Victoria Sponge is not a sponge cake despite the name. It is shortened cake (a pound cake) leavened with chemical and mechanical Leavening. The chemical Leavening is the creaming of the butter and sugar, and the chemical leavening is the baking powder and/or baking soda.
The Victoria “sponge” is different from a biscuit both in its formula and it mixing method.
Biscuit Ratios
Egg 50%
Sugar 25%
Flour/starch 15% - 25%
Fat 4% - 5%
Victoria Sponge Ratios
Egg 100%
Sugar 100%
Flour/starch 100%
Fat 100%
A biscuit differs from a shortened cake and traditional sponge in the Mixing Method based on one of two methods:
Method 1:
Sugar is divided;
Eggs are separated and sugar is whipped in egg whites and yolks separately. The whipped eggs and dry ingredients are alternately folded into sweetened yolks
Method 2:
Eggs are separated. Egg whites are whipped into a meringue with the sugar. Yolks are folded into the meringue. Dry ingredients are sifted over the whipped eggs and folded in.
People think baking is about tradition, and in many regards it is. But those traditions are really based in science. And when you deviate from those traditions you blow up the science. The baking doesn’t work outside of the science.