Ok, I was trying out a new recipe (spice cake box mix, extender, no egg whites - client has an allergy) in my new 6" x 2" wilton pans, and it fell. Having never used these particular pans before, I filled them the recommended 2/3 full.....after 35 minutes the outside was cooked, but the center was mush!! should I have used the flower nail trick?? or was the falling due to the lack of egg whites??

If the center was mush it wasn't cooked. Did you test it for doneness with a toothpick? Also a 6 x 2 inch pan isn't nearly big enough to warrant a flower nail. Hmmmmm...

I take it you didn't use any eggs at all then? That would def make a difference in the texture.

What temperature did you cook it at? Sounds like it definitely was under cooked.

http://mamarant.blogs.com/mamacooks/2005/01/birthday_cakes_.html


Omitting the egg will definitely effect the outcome. The egg white protein is what holds the air in the cake and gives it structure. The above subsitutions might work for you.