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Horrible Cake.... what did I do??? - Page 2

post #16 of 30
First Rhonda19, I'm so sorry for your loss, and the tough times you and your family are going through. Bless your Mom for her support. Secondly, your cakes are lovely, and it's obvious you are a great cake maker.

Looking at your recipe, I think there are far too many eggs in this when you look at the ratio of flour and sugar. I've made cakes that called for 2 cups of flour and 1 1/2 cups of sugar, and only 2 eggs.

Good thoughts on continued baking success, and comfort as you go forward.

Kat
Kats Suite Cakes......Cakes "to live for"
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Kats Suite Cakes......Cakes "to live for"
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post #17 of 30
Thread Starter 
Thank you all, for the support!! I do want to try and continue baking...
I'll give it another try. icon_biggrin.gif

If there is anyone wanting to share a scratch yellow or white cake recipe, I'd be willing to listen..... icon_rolleyes.gif
post #18 of 30
This is a chiffon cake... it is supposed to have a lot of eggs. The resulting cake is like a cross between a reagular cake and an angel food cake and it is VERY easy to overbake. The resulting cake is very springy and can be very moist, but if overbaked they are HORRID.
post #19 of 30
I'm sooo sorry to hear about your loss. I can only imagion. I agree with the previous post...my suggestion would be to keep a very very very watchful eye on the oven time. Also, your liquids do seem just a tad bit off for the amount of flour...but that's just an opinion. Best of luck and God bless you and your family!
You are stronger than you think you are.
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You are stronger than you think you are.
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post #20 of 30
#1. My condolences on your loss. I can't imagine the pain. Though it's never easy, peace will come in time. Stay strong and know people are thinking of you.

#2. This is pretty spot on for a chiffon cake recipe (maybe a tad less liquid than most, but nothing catastrophic). If you've never made one before I can see how you might think it's off, but the liquid comes from the yolks, oil, and water combined and the batter has to be a little thicker to start with since the egg whites will further lighten the mixture.

The texture of a chiffon cake is definitely not like your average cake (especially if you are used to the texture of the WASC cake or a traditional vanilla butter cake), and if overbaked it's like eating a kitchen sponge and it can fall on you. It is basically angel food cake's richer cousin... LOL. Very sproingy (yes... the technical term.... LMAO) and it stays that way even when it has been chilled.

I'm willing to bet it was over baked and/or over mixed. If you over mix it you deflate the egg whites and take away a good portion of the lift for the cake.
post #21 of 30
I agree with lilmissbakesalot. I've done a lemon chiffon cake this weekend (Dunnot why they call this strawberries and cream, but thesponge has lemon zest??). Anyway I'm not 100% sure about the rest, but definitely overmixing can result in this and overbaking. Also liquid is very little and I would use bit more baking powder.

I was so very gentle and precise when I followed my recipe (which took 7 eggs, seperated and was amazzzzzing), I got an absolutely light, airy but moist melt in your mouth cake. It was possibly the tastiest cake I've had and everyone said so.


This is the recipe I used and the OP could try this - to adapt for strawberries.. I would omit the lemon zest and use strawberries in the filling. This recipe I tried for the first time and Its going on my list for sure.

Ingredients
7 eggs, separated
2 cups all-purpose flour
1-1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup water
1/2 cup canola oil
4 teaspoons grated lemon peel
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar

Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lemon peel and vanilla; add to dry ingredients and beat until well blended. Add cream of tartar to egg whites; beat on medium speed until stiff peaks form. Fold into batter.
Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 50-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan. Remove cake to a serving plate. In a small bowl, combine frosting ingredients; beat until smooth. Spread over top of cake, allowing frosting to drape down the sides. Yield: 12-16 servings.
Pearline
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Pearline
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post #22 of 30
I agree with lilmissbakesalot and Pearl123. Chiffon or sponge cakes can easily be over baked. Perfect one minute, blah the next, and horrible after that. Looking at the recipe I realized you could over beat the egg whites. Beat until stiff fold over peaks form -period! Anymore and the egg whites start to clump.

This is the sponge cake recipe I use- absolute perfection but don't over bake.

Champion Sponge Cake- Farm Journal Recipe

1¼ c. sifted flour
1 c. sugar
½ tsp. baking powder
½ tsp. salt
6 eggs, separated
1 tsp. cream of tartar
½ c. sugar
¼ c. water
1 tsp. vanilla

Sift together flour, 1 c. sugar, baking powder and salt.
Beat egg whites at high speed until frothy. Add cream of tartar. Gradually add
½ c. sugar, beating until stiff but not dry peaks form.
Combine egg yolks, water, vanilla and dry ingredients. Beat at medium high speed until thick and lemon-colored (about 4 minutes).
Gradually fold egg yolk mixture into egg whites. Pour batter into ungreased 10 tube pan.
Bake in 350° oven 45 minutes or until cake tests done. Invert tube pan on funnel or bottle to cool. When completely cool, remove from pan.
post #23 of 30
This is a chiffon type recipe and the water should be 3/4 cup.

And that would be baking POWDER not soda.
post #24 of 30
Quote:
Originally Posted by FromScratchSF

. I find that cakes that rely on meringue for the levening are chewy and don't rise very much as they are, but all the recipes I've ever seen have at least some baking powder.




Rhonda19, hope you'll find a good recipe that gives you a perfect cake to share with your family!
I am so sorry about your loss. It'l'' still hurt a lot. We are thinking about you here.

On the post about the cake.. by the way, I love all these answers. So much knowlegde here. *absorbing it all*.

Fromscratch.. I do have a recipe for a cake without baking powder nor baking soda. It is a biscuit de savoie. Enormously airy, totally from the wisked whole eggs.. No fat too, but you can discuss whether cake is a right name for it.
post #25 of 30
I too want to send my condolences.

Stick with it. I've made so many bad cakes getting to the good ones. Sometimes I think the ability to keep going beyond the failure is what separates the scratch bakers.

And I so agree with fromScratch. If it weren't for those nasty, unbalanced recipes flooding the web, scratch baking may not be such a dying art.

Here is my advice: Get perfect recipes with proven results to start. I just made fromscratch's white cake (or yellow, see her blog) and I think it is good for a novice to pull off a great scratch cake.

All of the advice has been good. Soon you will be able to just look at a recipe and "taste" it.
post #26 of 30
I noticed the OP said the oven rack was the top 3rd of the oven...is this not too high? I though chiffons were on the bottom 3rd and normal cakes in the middle? That being said, I've never made a chiffon cake lol

Condolances on your loss icon_sad.gif
A down-to-earth South African who has a growing interest in fondant cakes...I've been bitten by the cake bug!
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A down-to-earth South African who has a growing interest in fondant cakes...I've been bitten by the cake bug!
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post #27 of 30
I bake chiffon cakes in the middle of the oven same as all others including angel food. 350F until they test done.

This cake will benefit from being inverted right after baking, so that it doesn't weigh itself down as it cools. Layer pans with top rims/ears make this practical.
post #28 of 30
Just want to point out, in case ya'all missed it, this thread is from Feb of 2011, and the OP never checked back after posting. I'm going to assume her recipe woes have been well fixed or abandoned!

But good advice from all!
post #29 of 30
I didn't catch that.
post #30 of 30
FromScratch... icon_wink.gif Good lookin' out... ! icon_lol.gif
Pearline
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Pearline
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