I made my cake last night using the "Amazaing Vanilla Cake" recipe posted here on cc and as it was baking the center of the cakes did not rise, it actually sunk in more than the edges of the cake. I used a 10" & 8" round cake pan and use cake flour instead of all purpose flour because that's all I had.
Can someone tell me if this is suppose to happen? Do I need to re-bake these using all purpose flour to get it to rise in the center?
Any help on this please, I need these cakes for Sunday. Thank you.
The cake flour shouldn't have done that. How old is your baking powder?
Well, that was my only thought. I have bought baking powder near it's expiration date and ended up with similar results, so now I check the date before I buy. Someone else should come along with other suggestions. You could always pm the person who submitted the recipe.
Did you open the oven door at all during the baking process? If there is a sudden drop in temperature before the cake structure is allowed to form in the center, it could cause the cake to fall.
actually yes, my daughter did. She wanted to see if it was getting golden color. Didn't think anything of it as other recipes she's done the same and it hasn't fallen like that in the middle. Ok, so I guess that was my problem.
Sounds like it wasn't completely cooked in the centre
How long did you bake for?
remember 10" will take longer than 8"
When I am baking a 10" I use a flower nail in the centre of my cake
according the the recipe...need to bake for about 30 mins or so. I did bake until I got the golden brown color. Didn't use the flower nail as I really wanted the cake to rise as much as it could.
It also sounds to me like the cake was not done in the middle. I normally check the doneness with a toothpick in the center as color alone is not always an indicator of doneness.
Sounds like it wasn't completely cooked in the centre
How long did you bake for?
remember 10" will take longer than 8"
When I am baking a 10" I use a flower nail in the centre of my cake
according the the recipe...need to bake for about 30 mins or so. I did bake until I got the golden brown color. Didn't use the flower nail as I really wanted the cake to rise as much as it could.
All ovens are different, I have read to bake for 45 mins and ended up baking for over an hour. My general rule of thumb is not the open the oven until after 45 mins for any cake 8" and over. Even then, I lightly shake the oven door with the light on in the over, and if the cake jiggles in the pan, I don't open the door. If it doesn't jiggle, I open the door and test with a toothpick. Not an exact science but hasn't failed me yet!
well did another batch last night and it did come out a little better but it still sunk in the middle but not completely just a little.
Just thinking that maybe it's my milk. I use 1% and not the regular whole milk and used cake flour instead of all purpose flour. Or maybe I let it mix a 1 min too long.
The cake tastes awesome and my husband ate the first 8" round cake all by himself. No frosting or nothing just like that. He said the first batch even though it sunk in the middle it was completely baked all around. He wants me to make another one just for him. lol.
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