I recently made a cake for my mom, who has celiac disease. I am very familiar with baking gluten free, so I thought it would be no problem. However, the outside of the cake cooked SO much faster than the rest of the cake. It formed a crispy crust, and when the cake was cut into you could see a colour gradient as it faded from the dark brown outside to the light yellow inside. It's my mom's birthday next week and I really want to make her another cake, but I need to avoid this disaster! Any advice would be much appreciated.
Here is the recipe I used:
http://www.livingwithout.com/recipes/gluten_free_vanilla_cake-1417-1.html
AWhat temp did you bake at? I find (especially with gluten free cakes) that cooking at a lower than normal temp for longer helps with this issue. So if your cooking at 180° celcius than turn it down to about 160°
I strictly bake GF (I have Celiac) and I checked the recipe and I don't believe that is the problem. I bake all my cakes at 350*. I think your personal oven is off. Turn down the temp to 325-330 and bake it longer until a toothpick inserted in the center comes out clean. Also keep pan(s) in the center of oven, if there is more than 1 pan make sure there is at least 1 -2" of space between them. Don't butt them up against each other, make sure there is enough space for even heating. Or you could try the even baking strips at the 350*. I've never used them.
Good Luck
MsGF
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