AI have been using a high yeild yellow cake recipe and never had any problems. Today I used it to make 10x10x3 and 3 times the center is gummy. As if the butter pooled to the center and coagulated. The rest of the cake is soft and fluffy. What am I doing wrong? I am using a flower nail and bake even strips. The cake is rising and I am getting the full 3 inches but the center is a mess. Cake is due friday morning. HELP!!!!
AUnderbaking? Baking on too high a temperature? Both of these have been issues for me on a similar recipe before.
AI suspected that may be the case but I am baking for 80 minutes at 325F / 163C. I have a fan oven so I drop the temp by 10%. Do I drop the temperature further as it is 3 inches deep and a square??? All my other cakes turn out perfect as did the 8 inch squares.
AI would use a heating core instead of a nail...spray the core really well with cooking spray inside and out then just pop out and place back in the cake. Might have to Trim to fit . I use this with all my square cakes. I have had the same problem without the core. Hope this helps
I just bake at 140C for particularly large/deep cakes. I don't use cores or strips or nails I just bake long and low.
It sounds like the cake did not cook long enough. Hope you figure out the problem. Sometimes it takes trial and error. Good luck and don't give up!! Keep the faith!!
ANot sure if it's of any help, but I never bake a sponge in a single tin to 3" deep apart from my chocolate fudge recipe which is really dense anyway. I wouldn't get the correct rise in my vanilla/lemon etc sponge if I did, as the weight of the total mix is too much I find. If you are baking this to make a triple layer cake, maybe try getting a second 10" tin and baking 2/3 mix in one, and 1/3 in the other? This is what I do, and it makes life much easier :)
Good luck x