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- Apr 10, 2022
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Hi everyone-
For the third time now, I've pulled a cake out of the oven that has risen well on the sides, but about an inch toward the middle a giant crater begins. The very middle isn't just sunken, it's almost completely flat - like, a bad pancake flat. What could be going on? I don't think it's my oven, in part because it's not just a low spot, it's so completely flat. But I don't know, maybe that is just what happens with oven temperature fluctuation?
I thought I must be using bad baking powder, and since bought new but had the cake turn out just the same. All three cakes were butter pound cakes from Rose Levy Beranbaum's Cake Bible, in a section with foolproof cakes. Other possibilities I'm considering:
My hand mixer seems kind of intense, even the low setting feels rather high. Maybe I'm over beating it by following her instructions and beating on high 90 seconds after adding the butter to the dry ingredients, then again on high for 20 seconds after adding the egg mixture?
I'm using White Lily all purpose flower instead of cake flour. What I've read online made me think that would be fine, but maybe not? Why would this be what happens? I've also frozen the flour previously to kill off potential pantry bugs.
Are those it? Any other ideas?
For the third time now, I've pulled a cake out of the oven that has risen well on the sides, but about an inch toward the middle a giant crater begins. The very middle isn't just sunken, it's almost completely flat - like, a bad pancake flat. What could be going on? I don't think it's my oven, in part because it's not just a low spot, it's so completely flat. But I don't know, maybe that is just what happens with oven temperature fluctuation?
I thought I must be using bad baking powder, and since bought new but had the cake turn out just the same. All three cakes were butter pound cakes from Rose Levy Beranbaum's Cake Bible, in a section with foolproof cakes. Other possibilities I'm considering:
My hand mixer seems kind of intense, even the low setting feels rather high. Maybe I'm over beating it by following her instructions and beating on high 90 seconds after adding the butter to the dry ingredients, then again on high for 20 seconds after adding the egg mixture?
I'm using White Lily all purpose flower instead of cake flour. What I've read online made me think that would be fine, but maybe not? Why would this be what happens? I've also frozen the flour previously to kill off potential pantry bugs.
Are those it? Any other ideas?