My 6X2" Round Cake Collapsed... What Did I Do Wrong?
Decorating By MabyCakes Updated 10 Mar 2007 , 10:21pm by grama_j
have you cut it open to see if maybe it was undercooked?
Did you use a cake mix, extender recipe or scratch cake? I had trouble with the extender recipe when I used it for chocolate cakes. I had the same problem of it falling in the middle. I talked to a friend who is a bakery science expert and he told me too had a couple of extra egg whites I haven't had a problem since.
That only happens to me when the cake is undercooked. It happened yesterday because I put more batter than usual.
Maby... is there some reason you used whole eggs instead of just the wites in a white cake ? Just what ever shortening and flower mixture on your flower nail as you do on the sides of the pan..... place it upside down with the "point" sticking up in the middle of your pan, then pour the batter over it....... It will act like a heating core for the center of your pan, and cook the cake more evenly....... I usually check my cakes with a tooth pick or length of spaghetti to test to see if they are done.....
If it's only a 6" round, you don't need a flower nail. I bake my cakes at 325 so the top doesn't get as brown and they raise more evenly. Just try again, but test the cake before you take it out of the oven with a toothpick, cake tester, or finger-if your fingerprint springs back in the middle, and is pulled slightly away from the sides of the pan, it is done.
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