Cake Erectile Dysfunction....help!
Decorating By jeking Updated 21 Jun 2007 , 3:45am by CelebrationsbyLori
I have a lemon cake recipe that is to die for. However, the last 2 times I made it it either wouldn't rise or it fell upon cooling. The first few times I made it, it came out perfectly. These are the things that I changed last time...still fell some. 1. Bought new baking power (used the exact amount called for) 2. Did NOT open the oven until it was time to take them out 3. Cooled it completely in the pan instead of removing it while it was still somewhat warm.
Can anyone think of any other reasons that it would not "rise"....
Have you checked your oven temp?
Sounds like your cake isn't baking all the way through.
Over beating could also be a problem. does it use egg whites or whole eggs?
I guess I'd need to see the recipe and directions to tell you more.
The recipe does call for whole eggs. I have a thermometer hanging in the oven and it SAYS that it is the correct temp, but to be honest I have wondered several times if it STAYS at the correct temp the entire time. IHATEFONDANT....I think you're correct that it is not baking all the way. Do you think it would help to add a little bit more baking powder??
The recipe does call for whole eggs. I have a thermometer hanging in the oven and it SAYS that it is the correct temp, but to be honest I have wondered several times if it STAYS at the correct temp the entire time. IHATEFONDANT....I think you're correct that it is not baking all the way. Do you think it would help to add a little bit more baking powder??
I wouldn't start messing with the chemistry until I knew that the oven temp was correct and that wasn't the problem.
Try the recipe again. I am assuming that you are creaming butter and sugar in the beginning? Your butter should be room temp and you beat that and the sugar until it is nice and fluffy. That sometimes takes time, even if the butter is room temp. Fluffy means just that, fluffy. just incorporating doesn't do it. You want to add air into that mix..try beating that mixture for a longer period of time. Make sure that when you add your eggs they are room temp and that you add one at a time and beat each one in before adding the next. Always scrape your bowl to make sure that all of the batter is getting incorporated before the next step. When you add your dry ingredients have your mixer on low/stir and don't overbeat.
Did the size of the pans change? The size of the pan and the amount of batter in each can change baking time. Check for doneness by using a wooden skewer to test. I don't like using metal skewers. Wood gives you the best and most accurate test, IMO.
If your oven has a window in it just take a gander at your thermometer when you are baking to see if the temp is staying stable.
I have had a few mixes that fell after cooking and what I have started doing is once cooked I turn the oven off crack the door to the first knotch it will stay open and let it cool in the oven for about 20-30. Than bring it out and cool 10 min in the pan than take it out. HTH's Megan
OMG! Your subject line! I was wondering WHO would want a cake commemorating an erectile dysfunction! Sorry, I can't answer your question, though.
OK...I made the lemon cake again tonight. I made sure to beat the butter and sugar until very fluffy and light. Also, I bought another new can of baking powder...Clabber Girl which my grandma used to swear by. It turned out perfectly! Thanks for all your help.
Tonight's secret ingredient.....
VIAGRA!
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