Welcome to the Cake Decorators Q&A
VANILLA CAKE DISASTERS
I have been using the same recipe for two years with perfect moist results that everyone loves.
Recently though when the cakes come out of oven the skewers are clean and dry however when the cake is cut the centre is stodgy and darker in colour than rest of the cake.
It tastes cooked but it is so heavy and looks raw.
What have I done as I have not changed any components of the recipe? Thought it was my oven however a thermometer shows temperature, is that wonky? Thought it was my scales so I bought new ones…… HELP someone please
I have been using the same recipe for two years with perfect moist results that everyone loves.
Recently though when the cakes come out of oven the skewers are clean and dry however when the cake is cut the centre is stodgy and darker in colour than rest of the cake.
It tastes cooked but it is so heavy and looks raw.
What have I done as I have not changed any components of the recipe? Thought it was my oven however a thermometer shows temperature, is that wonky? Thought it was my scales so I bought new ones…… HELP someone please
Hello gilbut
I have answered a similar question which I’ve searched for and can’t find, so frustrating! That too was about a tried and tested recipe going wrong.
In that answer I suggested that perhaps some of the ingredients may not have been the same temperature at the mixing stage. I think it is possible your eggs were not properly at room temperature and therefore did not emulsify smoothly with the butter and sugar. When these ingredients do not emulsify properly they can separate from the heat in the oven and settle in layers. This can cause a ring effect where the crumb on the outside can be dark and crusty from the undermixed egg and sugar. The inside centre can look underbaked and stodgy/sweaty with a close heavy texture from the separated butter. I feel a little unhappy because I haven’t explained as well as I would like to. The only other question I can find which is vaguely like your’s is here:
Certainly oven thermometres can become unreliable from constant use. If you feel this may be the cause get a new one and try your recipe again. If I find that other answer I’ll post here.
Hi gilbut
I have found another answer which I gave in this blog:
http://www.cakeflix.com/blog/baking-the-perfect-cake-why-things-go-wrong
Please scroll down to member Chanel’s question about ‘weight line’. You will see my answer to Chanel underneath the answer given by Danielle.
I have experienced something similar to what you are describing but I know mine is the effect of leaving the cake in the tin too long where it begins to sweat. It is not exactly the same as what is happenng to you. I’m still searching for the answer which I gave in Q & A!!
