I love the original yellow cake recipe by Sylvia Weinstock, I made it in a 8 x 3 round pan, I let it cook for over an hour and the bottom was a little raw. This is the second time this has happened to me. It also cooked for over an hour, should I cook it longer at 350? Or another temp. Please help.... I am worried when someone orders a cake from me that this will happen again. I also checked it with a knife and nothing stuck to it, yet it was still a little raw.
Personally I have never had any luck with 3-inch deep cake pans. I see them used by professionals all the time on TV, but mine are now only used for cake assembly (when I have a soft filling that has to set before finishing). I much prefer to bake in two cake pans 2-inches deep or to bake three layer cakes in three separate cake pans.
If a cake isn't baking on the bottom it could also be a poor emulsion in the cake batter.
Tami
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