Re: Cakes Not Coming Out Right
Baking By FeliciaDaniel Updated 29 Aug 2019 , 11:09pm by SandraSmiley
Ok, I tried replying to my original thread, but it is not showing up. After many years of baking I decided to make layer cakes. All of the recipes were underbaked even though the skewer was clean. I thought it was my Kenmore oven being 17 years old. It just was not baking two or more layers on the same rack. I bought a new oven and baked a Martha Stewart layer cake that I had tried before and got good results although I found it to be of low volume. It was expected considering it was only 2 cups of flour, 3 eggs and 1 tblsp of baking powder, however it was cooked. I had some leftover egg whites and decided to bake a white layer cake, it rose in the oven but deflated when taken out and was undercooked, all gummy inside. Is it because I baked it on a lower rack?
a tablespoon of baking powder seems like a lot for two cups of flour -- it's hard to pinpoint what's happening to your cakes -- need recipes and methods you're using -- put a thermometer in your oven -- even new ovens can need calibrating --
are you mixing enough or too much
is your temperature correct
For what it is worth, I bake my cakes between 325 and 340 degrees, depending upon the size of the cake pan. I fill my pans 1/2 full and it takes between 40 minutes to an hour to bake completely. I always bake with the rack in the middle of the oven. Hope this helps. Sounds like you just aren't baking them long enough.
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