The Baker's Hotline

April 17, 2016 at 4:44pm

Some causes of a cake falling in the center are the following: *Oven Temperature too low - bake at high temperature; *Excess sugar,shortening or leavening - decrease amount; *Over creaming - cream less; *Insufficient eggs - increase amount; *Flour too weak - needs a quality cake flour; *Wrong type of shortening - increase quality of shortening. Have you thought of using shortening instead of oil as a fat? I have never heard of creaming oil, sugar and eggs together. Recipes with oil, usually have the oil added with the liquids. Maybe time for a new recipe?? There are some great chocolate cake recipes out there. Here are two from our website: http://www.kingarthurflour.com/recipes/chocolate-cake-recipe or http://www.kingarthurflour.com/recipes/new-favorite-fudge-birthday-cake-recipe. Hope this helps and Happy Baking!JoAnn@KAF
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.