Ingredients:
- problem: batter curdles and separates.
- solution : eggs were not added 1 at a time and beaten thoroughly after each addition; an electric mixer was set at too high a speed; and/or the eggs were too cold. try adding 1 tbsp. flour per egg and reducing the speed of the electric mixer.
- problem: cake didn'tsp rise.
- solution : too much or not enough fat or liquid in the batter; batter was overbeaten; and/or oven temperature was too high.
- problem: cake is tough.
- solution : butter and sugar were underbeaten in the early stages of mixing; batter was overbeaten after the flour was added; not enough sugar; not enough baking powder; and/or not enough fat. try brushing cake layers with sugar syrup, or filling and frosting the layers with a generous layer of moist frosting.
- problem: cake crumb is sticky.
- problem: top crust is hard.
- solution : oven temperature was too high; cake was overbaked; and/or cake was baked too close to the top of the oven. try slicing off the top of the cake layer before frosting.
Directions:
- Problem: Cake sinks in the center.
- =====================================================
- Solution: Too much fat and/or sugar or leavening; batter was overbeaten; cake pan was too small; the filled cake pan was tapped too roughly on the countertop; the oven door was banged shut; or the oven temperature was too low. Try cutting out the fallen center and treating the cake like a tube cake; or fill the depression with fruit or extra frosting.
- =====================================================
- Problem: Cake peaks in the center.
- =====================================================
- Solution: Wrong type of flour was used (contained too much gluten); batter was overbeaten; too little fat and/or sugar in the batter; and/or oven temperature was too high. Try slicing the peaked center off the cake, then frost the cake.
- =====================================================
- Problem: Tunnels run through the cake.
- =====================================================
- Solution: Not enough fat in the batter; batter was overbeaten; or wrong type of flour was used (contained too much gluten).
- ======================================================
- Problem: Crust is unevenly colored.
- =====================================================
- Solution: Too much leavener and/or sugar in the batter; not enough fat in the batter; oven temperature was too high or too low; oven heats unevenly. Try camouflaging with frosting.
- =====================================================
- Problem: Cake rose unevenly.
- =====================================================
- Solution: Cake layers were crowded on the oven rack and heated unevenly. Bake each layer on its own rack. Trim the layers to even them out and camouflage with frosting.
- =====================================================
- Adapted from Williams-Sonoma Kitchen Companion, (Time-Life Books, 2000).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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