What's Causing My Air Holes
Decorating By TastersDelight Updated 25 Jun 2006 , 11:21am by TastersDelight
i came up with my own receipe for a sugar free cake, the taste is great and everyone likes it, but inside it looks horrible. it has alot of holes. i don't over beat it, what else could cause this?
Thanks
Joanne
I agree about over-beating the batter.
Scratch cakes tend to take on more air when mixing the batter. Back in my Home Ec days (gosh, I'm old!), we were taught to tap the batter-filled cake pans on the counter, to make extra air bubbles rise to the top, before putting the pans into the oven.
Try this, too, and see if it helps.
By the way, how did the cake taste? Want to share a recipe?
Theresa 
Next time you bake this recipe tap the pan on the counter and you will find bubbles will rise to the surface and pop. This should help. Not sure why your sugar free cake did this but overbeating could certainly be a cause. Best of luck!
There is a certain "formula" that a cake recipe must follow to maintain its structure. Tilt the scale and problems start to occur. One of the important measures is that in high-ratio cakes, which yours would probably fit the category, the weight of the sugar must equal to or be greater than the weight of the flour in your recipe.
I have no idea what your recipe has in it to replace the sugar, but if it is much lighter in volume and/or quantity, this is probably your problem. In turn, it could also upset the leavening balance which is a culprit for holes in cakes and even tunneling where the outer crust rises, but there is a big air pocket, then the cake.
Hope that helps...
I do mix on low until barely mixed, i also bang the heck out of the pan and a ton of bubbles pop, but apparently there's still a ton in there.
I must be the "science" of it. The flour definately outweighs the sugar, I'm using splenda, which is light anyway and I wouldn't want to add more or you'll just taste splenda. Here is the recipe maybe this will help solve.
2 tea baking powder
1 tea baking soda
1/2 tea salt
3 cups cake flour
1/2 cup butter
1/2 cup shortening
1 cup splenda
2 tea vanilla
2 tea butter extract
3 egg
1 3/4 cup milk
any ideas?
Thanks Joanne
Thanks for all your advice, I'm gonna try to adjust the leavener's, I'll let you know the results.
Thanks,
Joanne
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