jerlady Posted 4 Jan 2014 , 9:04pm
post #1 of

I have a vanilla cake recipe that I use often.  But for some odd reason today when I made it, it had a inverted hole at the BOTTOM.  I made two cakes and the imperfection was like on the side of rounds, and right in the middle of cupcakes.  Never seen anything like it.  Instead of sinking at the top, it sunk on the underside. It was also a flat, bland color (and was somewhat rubbery textured).  I'm stumped.  Any ideas?

6 replies
auzzi Posted 4 Jan 2014 , 11:10pm
post #2 of

Hollow spots on cake bottom

• Batter too stiff
• Excessive pan grease
• Excessive egg content
• Air under paper liner
• Too much bottom heat
• Moisture in pan

 

http://www.dawnfoods.com/public/managed/tools_support/pdfs/cakemixesbasestsg.pdf

http://www.quartermaster.army.mil/jccoe/publications/recipes/section_g/g_g_002.pdf

 

Stitches Posted 5 Jan 2014 , 1:14am
post #3 of

My experience with that has been too much egg. That also explains the rubbery texture.

scrumdiddlycakes Posted 5 Jan 2014 , 1:54am
post #4 of

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.

jerlady Posted 5 Jan 2014 , 3:26pm
post #5 of

Thanks everyone.  I guess I should have mentioned that I used the reverse creaming method.  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.  It resulted in a flat, bland cake that had a weird texture.  Go figure!

 

I did it again and it turned out fine.  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.

sadiep Posted 5 Jan 2014 , 3:40pm
post #6 of

Don't feel bad jerlady. I used a reverse creaming method vanilla cake for a year or 2, and found that one out of 20 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, overgrease, or maybe I used XL eggs (cake doesn't screw up on it's own!) ... Whatever it is, it's not a problem I have with a regular method recipe - it seems less sensitive to variables. So I went back - I can't afford the time, money, stress of losing cake!

jerlady Posted 6 Jan 2014 , 1:19am
post #7 of

Thanks Sadiep.  I too love the texture/flavor and tight crumb that it makes.  I'm hoping that as I know where I went wrong and know what to look for (the fluffy light texture of the mix) when preparing the cake that I can avoid further problems.  If not, I'll have to switch back.  Unfortunately I made a half sheet cake plus 2 rounds, so it was a waste of ingredients and time.  Argh!

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