any help would be much appreicated. i have made dozens of cakes but in the past few weeks every cake i make i have to cut before icing and sending on its way
when i cut the cake it has a cheesecake consistency - almost as if not baked yet tester comes out clean
i thought it may be the baking powder so i bought new and sitll same thing - checked oven temperature and it is okay
help this is getting nuts!
What recipe are you using, what size pan, what temperature are you baking at, and how long?
it is a sour cream pound cake in a 9 inch round pan - hmm wonder if this cake needs a large pan
this is an all time favourite and now pulled as an option cus i dont want to promise and not deliver
Are you sure the toothpick is coming out clean and there just isn't "goo" (for lack of a better word this late!) sticking to the toothpick....and it just looks like it is clean? I am asking, because I have done that before, I didn't realize there was stuff sticking to the toothpick.
Change you recipe - try this one ..
Gâteau de Fromage [French]
1 3/4 c sugar
8 oz Butter
8 oz Cream cheese
Juice of 1 lemon
Grated zest of 1 lemon
2 1/4 c Flour
2 ts Baking powder
½ ts Salt
Preheat oven to 325°F.
Butter and line 10-inch square pan.
Beat butter and cream cheese until light and fluffy.
Add sugar and lemon zest: beat well.
Add eggs, 1 at a time, beating well after each addition.
Add 1/4 flour,then lemon juice and vanilla on low speed.*
Add remaining flour.*
*I do this by hand
Pour batter into pan.
Bake in centre rack of oven for 1hr 20mins - test with skewer - bake longer if necessary.
Remove and stand [in pan] on a rack 15 minutes.
Flip out, peel lining, flip back onto a rack to cool
Excellent cake with a "cheesecake" taste to it. Originally a French dish.