Hey everyone. I'm fairly new to making cakes from scratch. Everytime I make a cake the center falls.
Why?? I tap the pans to get bubbles out of the batter. I make sure no one stomps through the kitchen, and I don't slam the oven shut. Today the cake didn't fall until it was on the cooling rack. I turned around to get the second pan out of the oven and it had fallen. It was fully cooked... the edges were pulling away from the pan, the toothpick was clean and it was springy to the touch. I just don't understand!!
If could happen for a number of reasons.
Overbeating too much air is incorporated into batter.
Underbaking - Oven temperature too low and/or too short a baking time.
Too much or too little measurement of liquid or under measurement of flour.
Using the wrong sized pan for the amount of batter
opening the oven door before cake sets. (only open door if needed and at around 2/3 of the way done.)
Oven temp. may be off, get an oven thermometer to make sure it's right.
Folding of eggs and creaming sometimes if done to harsh, not enough or too long can also cause issues.
Thanks! I will get an oven thermometer cause it's an older oven.
...do you frequently open the oven during the baking? GL you'll get it!!!
I only open it when i need to test it with a toothpick. Otherwise I turn on the oven light to look at it.