This eggless recipe always gives weird cracked cakes/ cupcakes

Discussion in 'Disaster Help' started by Misona, Sep 3, 2017.

  1. Misona

    Misona New Member

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    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.

    IMG_20170812_150938.jpg


    IMG_20170903_191012.jpg
    Thanks!
     
    Misona, Sep 3, 2017
    #1
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