I need feedback on the following, I'm in the process of doing my Asian w/c- due this Saturday...

I use Toba's High- yellow cake recipe, which is usually perfect 4 me.

Baked yesterday 2 - 10"x3" . This morning I torte the cakes- they were RUBBERY except 1/4" from the edge... no problem I still have time to correct the situation.

This has happened to me b 4 so, I baked a 2nd batch - I did tweaked the baking pwdr thinking may that would help ( it usually does) they were a little better but still rubbery.

Wright about now I'm getting a little pi@t...

I have my own analogies but I want to know what do you guys think?


TIA

The only time I've had a problem with a cake being rubbery is when the eggs didn't get beat enough. Other than that, no idea.