What causes doughy streaks in a cake? I was baking a 10x3 round using the WASC recipe using a flower nail in the center. I inserted the toothpick to check if it was done, it came out clean. After it cooled I started to wrap it in seran wrap and noticed that on the top side it looked a little doughy. When I sliced a piece off the top it really looked doughy. Does anyone have any idea why? I was thinking maybe it was because I pressed on the cake. let me explain...sometimes my cakes will dome while baking. My cake instructor taught us to press it down gently so as not to waste cake. Hope someone can help!
I have had this same problem in the past. I've started putting less batter in the pan and baking on 325 instead of 350. And for a 10" you might want to use 2 nails or a heating core. I hope this helps.