I have a vanilla cake recipe that I use often. Â But for some odd reason today when I made it, it had a inverted hole at the BOTTOM. Â I made two cakes and the imperfection was like on the side of rounds, and right in the middle of cupcakes. Â Never seen anything like it. Â Instead of sinking at the top, it sunk on the underside. It was also a flat, bland color (and was somewhat rubbery textured). Â I'm stumped. Â Any ideas?
Hollow spots on cake bottom
â¢ Batter too stiff
â¢ Excessive pan grease
â¢ Excessive egg content
â¢ Air under paper liner
â¢ Too much bottom heat
â¢ Moisture in pan
My experience with that hasÂ been too much egg. That also explains the rubbery texture.
AOvermiximg will cause the tunneling/holes, it can also contribute to gumminess. But that is usually because of an ingredient imbalance like stitches said about the eggs, or under baking.
Thanks everyone. Â I guess I should have mentioned that I used the reverse creaming method. Â I found out that when I added the partial amt of wet to dry I didn't let it get light and fluffy before I added the rest of the moisture. Â It resulted in a flat, bland cake that had a weird texture. Â Go figure!
I did it again and it turned out fine. Â So funny because I've done it this way for awhile and have never had any problems but all of a sudden I did 2 cakes in a row that were bad.
Thanks so much for all of your help.
Don't feel bad jerlady. I used a reverse creaming method vanilla cake for a year or 2, and found that one out of 20Â times, the cake simply did not work. Sunken, wet, rubbery egg sheet. While I love the flavor/texture of it when it's right, it's simply not reliable for me. I am 100% SURE I did something wrong, whether it be undermix,Â overgrease,Â or maybe I used XL eggs (cake doesn't screw up on it's own!)Â ... Whatever it is, it's not a problem I have with a regular method recipe - it seemsÂ less sensitive to variables. So I went back -Â I can't afford the time, money, stress of losing cake!
Thanks Sadiep. Â I too love the texture/flavor and tight crumb that it makes. Â I'm hoping that as I know where I went wrong andÂ know what to look for (the fluffy light textureÂ of the mix) when preparing the cake that I can avoid further problems. Â If not, I'll have to switch back. Â Unfortunately I made a half sheet cake plus 2 rounds, so it was a waste of ingredients and time. Â Argh!