I baked an eggless cake for the 4th time. No measurement for cake pan. It can be used in any tin size. I baked on 180degrees on middle shelf but it flops in the centre. The cak texture is not fluffy. Could I be adding less flour or too much butter? Please help.

Hi Deepa,

Without the recipe, it's really hard to give any definitive answers.

However, the lack of a given pan size is a big deal!

Here are Wilton serving charts that also gives pan sizes and batter amounts:

http://www.wilton.com/cake/cakeprep/baking/times/party_2inch.cfm

http://www.wilton.com/cake/cakeprep/baking/times/party_3inch.cfm

If you measure your batter you can use the most appropriate pan size, and have an approximate baking time.

Common cake problems:

http://www.cakecentral.com/cake-decorating-ftopict-56076-common.html+problems

Baking tips:

http://www.cakecentral.com/cake-decorating-ftopict-12497-common.html+problems

If you post the recipe, pan size used, baking time and oven temp. C/F (also if it's convection, or fan assisted) it would be helpful.

Also, how long did the cake/s bake before you initially checked for doneness?

HTH

The oven temp at 180 degrees sure sounds low to me, could that be the problem?

Deepa,

Please tell us whether the oven temperature you are using is measured in degrees Fahrenheit or Celsius.

Theresa

Are we talking Celsius or Farenheit? If it's C then thats about right. If it's F, it is too low & I'm sure the has to be a pan size!!!
June

I think I overmixed it...thinking it would be fluffy. I sude a 23cm cake pan and baked on 180 degrees on middle shelf for 30min. The top of the cake was too browned and inside was still undercooked. I really need this recipe to work as I have customers who want eggless cake recipes.

the recipe:
250g butter
2cups sugar
2cups milk ( these 3 ingredients must be brought to a boil, then cooled)
500g self raising flour
1/4tsp bicarb
1tsp vanilla essence
dry ingredients to be mixed into cooled milk mixture.

Glad you were able to figure out the answer

Here are links to eggless cake recipes:

http://www.eggless.com/

http://www.ochef.com/218.htm

http://allrecipes.com/Search/Recipes.aspx?WithTerm=eggless+cake+recipes

http://www.cooks.com/rec/search/0,1-0,eggless_cake,FF.html

How to convert recipes:

http://allrecipes.com/HowTo/Conversions-US-Standard-to-Metric/Detail.aspx

How to convert temperature:

http://allrecipes.com/HowTo/Temperature-Conversions/Detail.aspx

HTH

My guess is the 180 is celcius, about 375 degrees. I use 155, about 325 degrees for baking cakes. To me, 180 is a bit high, but that isn't what caused the cake to fall in the center. Undercooking sure will.