cake falling in the middle
Sorry to keep asking questions but I don't know who else to ask. I'm having a problem with some of my cakes from scratch. I just made a white chiffon cake and it fell a little in the middle and it was dry. I had the eggs and butter at room temp. I followed the recipe completely.
Or if anyone has a great light white cake I would love to try the recipe My chocolate cake, carrot... don't have these problems but I can't get the white cake to cooperate. thanks in advance for your help. (this is for a wedding in July but I want to perfect it before I use it for this wedding).
Replies to This Discussion
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Permalink Reply by June Kowalczyk on
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Well Faith
It would be good to know recipe you are using. Can maybe help figure out the problem if I know the ingredients used, how you put them together & temperature cake was baked at. :o)
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Permalink Reply by faith brandstetter on
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here is the recipe
1 c. butter
2 c. sugar
3 c. flour
4 tsp baking flour
5 egg whites, beaten till stiff
1/2 tsp salt
1 c milk
1 tsp vanilla
cream butter, adding sugar a little at a time till well blended. add baking powder and salt to flour. alternate flour and milk til sooth. fold in beaten egg whites. add vanilla. pour into 3 9" pans bake at 350 for 30 minutes or until done.
The only thing I changed was I cooked it at 325 and it took about 50 minutes
thanks for you help
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It seems Faith that this cake is more like a angel food cake with so many egg whites. I have never made a chiffon cake, but upon googling the recipe, I find most recipes for this cake call for beaten egg yolks + beaten egg whites. Egg yolks are mixed with oil, not butter & flour & salt, bak pwdr etc. & egg whites folded in. This style of recipe & yours are baked in a traditional tube cake pan. A bundt pan would also work. This type of pan allows more air circulation and room for the cake to rise. I note you have 4 tsp bak pwdr, quiet a bit considering most cakes take 1 tsp at the most. Another tip that you need a tube/bundt pan for the cake to rise properly.
SOoooo I am guessing that is the problem, you need a tube/bundt pan to bake this style of cake recipe you posted. I believe your recipe is actually a "mock" angel food cake.
Hope this helps. :o)
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Permalink Reply by Katy Nott on
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I don't know much about chiffon cake, but I agree with June that the baking powder amount seems really excessive. It would account for the cake rising and then falling again and also for the dryness - I would think you would be able to taste the baking powder with this amount.
Here is another recipe for Chiffon Cake (it's from the UK, so hope the measurements don't throw you!). This says you can bake in 3 x 23cm tins instead of a tube tin, so that might work for you?
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thanks for all your help. I try will your suggestions. and the new recipe. love this site for all your help and insigts.
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Faith - that's what we're all here for. Never apologise for asking questions - if you can't ask like-minded addicts, who can you ask? Good luck - let us know how things turn out.
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Yes Faith
That is why I like this site. You can ask questions and get almost immediate answers. User friendly & very helpful. Oh, & you meet great caker friends like Katy too!! :o)
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Mwah! (That's a big kiss for June lol).
June Kowalczyk said:Yes Faith
That is why I like this site. You can ask questions and get almost immediate answers. User friendly & very helpful. Oh, & you meet great caker friends like Katy too!! :o)
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:o) :o)
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thanks again. I feel like I know both of you due to your kindness in answering everyone's questions.
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Permalink Reply by Cyn on
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Try this recipe--it works well for me:
Fluffy White Cake
1 1/4 c butter, softened
4 3/4 c cake flour
2 1/2 tsp baking powder
1/2 tsp salt
1 3/4 c whole milk
1 Tbs + 1 1/2 tsp vanilla extract
2 1/2 c sugar
9 large egg whites
Preheat oven to 350degF. Grease three 9" round pans with shortening.
Line bottoms with parchment circles, brush with shortening and dust all with sugar.
In large bowl, whisk together the flour, baking powder and salt.
In another bowl combine the milk and vanilla.
Beat the butter and sugar together until light and fluffy, about 5 min.
Reduce the speed and mix in 1/2 of the flour mixture until just combined. Add the milk/vanilla and mix until just combined. Add the remaining flour mixture and combine, then raise speed to moderately high and beat for ten seconds. Transfer to a large bowl.
In another clean bowl, whisk the egg whites to stiff peaks form. Fold 1/3 of the whites into the batter to lighten, then fold in the remaining whites until just incorporated, then divide it among the prepared pans and bake 35-45 min until the tops are springy and testers come out clean.
Cool cakes on a rack in pans about 30 min, then turn out and remove the parchment paper.
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thanks I will!!!!!!!!!!!!!!!!!!!
Try this recipe--it works well for me:
Fluffy White Cake
1 1/4 c butter, softened
4 3/4 c cake flour
2 1/2 tsp baking powder
1/2 tsp salt
1 3/4 c whole milk
1 Tbs + 1 1/2 tsp vanilla extract
2 1/2 c sugar
9 large egg whites
Preheat oven to 350degF. Grease three 9" round pans with shortening.
Line bottoms with parchment circles, brush with shortening and dust all with sugar.
In large bowl, whisk together the flour, baking powder and salt.
In another bowl combine the milk and vanilla.
Beat the butter and sugar together until light and fluffy, about 5 min.
Reduce the speed and mix in 1/2 of the flour mixture until just combined. Add the milk/vanilla and mix until just combined. Add the remaining flour mixture and combine, then raise speed to moderately high and beat for ten seconds. Transfer to a large bowl.
In another clean bowl, whisk the egg whites to stiff peaks form. Fold 1/3 of the whites into the batter to lighten, then fold in the remaining whites until just incorporated, then divide it among the prepared pans and bake 35-45 min until the tops are springy and testers come out clean.
Cool cakes on a rack in pans about 30 min, then turn out and remove the parchment paper.
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