This is my first attempt at a strawberry cake... I baked it in a wilton 9x9x2 professional weight pan at 350 for 25 minutes. The entire center collapsed terribly!! I have copied the recipe I used below. Can someone please help me! I have to have this cake ready for a party Saturday!
2 1/2 cup(s) cake flour
1 1/4 teaspoon(s) baking powder
3/4 teaspoon(s) salt
1/2 teaspoon(s) baking soda
3/4 cup(s) butter, softened
1 1/2 cup(s) sugar
3/4 cup(s) strawberry preserves
3/4 teaspoon(s) vanilla extract
1/8 teaspoon(s) red food coloring
1/2 cup(s) buttermilk
i don't know how to rightly divide the formula itself due to the preserves in there
but it just sounds underdone and too maybe much batter for that size pan
what method did the recipe give for testing for doneness??
a toothpick inserted comes out clean?
the sides pull away form the pan?
touch it with your finger and it bounces back?
does the recipe say and did you do this and what happened??
it did not bake long enough
and what size pan did it say to use?
I actually split the batter in half between two pans. 9x9x2. The recipe listed the toothpick method, at 20 minutes came out real wet. So I baked another 5 minutes. and it was collapsed.
the oven rack might have gotten jiggled too much when the toothpick action took place
the oven might cycle slow when reheating and the temp might have dropped too low
you loose a lot of heat when you open the door
sometimes my own regularly used recipes/formulas get those dang sink holes when i toothpick them
not the whole kaboom but little sink holes sometimes
and i'm not even pulling the oven rack out--just the stinkin' toothpick prick
but it might be a flukey formula
two 9 inch pans shoulda been fine
sorry that happened!
maybe try strawberry jello in a white cake recipe for strawberry layer cake
that's what i use
plus fresh strawberries
i tried every strawberry combination i could think of to get a fresh tasting nice strawberry cake
and jello + fresh was the way to go for me--go figure
bought purees, made purees --nothing worked
strawberry jello is my friend!!!
K8memphis how much Jell-o and how much fresh do you use per cups of batter? and when do you mix it in?
i used a cake mix because i like the holding properties for tier cakes
i did not test it with a scratch recipe
just combine it with the cake mix--add the strawberries last
- 1 box white cake mix (duncan hines the18.5 oz)
- 1 box strawberry jello
- 1/2cup oil
- 4 eggs
- 1/2 cup milk
- 1 cup chopped/mashed strawberries
i had the honor to attend the 2007 world pastry forum for egullet
it was beeeyond heavenly but in the ice cream class
the chef told a story about how he was trying to develop a strawberry
ice cream recipe that would satisfy his chef at the time
he used all the finest ingredients as only the fine dining guys can and
every day he struck out day after day his chef did not dig any of those formulas. zip nada
then he added strawberry nestle quick into the formula--chef loved it
sometimes you need that familiar anchor flavor the nostalgic favorite to seal the deal
That looks great, I hadn't found one that I had liked. Thanks!
I was able to "fix" my recipe. My mother suggested adding more flour. It worked like a dream. My cake rose and retained it's moisture! But I did try another recipe, because when I tasted the fallen cake, the strawberry flavor was barely there,,, I used another recipe that called for fresh strawberries. I used frozen and it turned out fantastic!! The strawberry flavor was much better and more prevalent.
awesome Kira!!! i bet that feels great!
I was so proud of myself! lol