Hi everyone! Does anyone know why I get such caverns in my cakes? I use an oil recipe (beat eggs and sugar till thick, add oil and milk, then fold in flour and leavening). It comes out beautifully in a loaf or bundt pan but ALWAYS tunnels in my 8 inch round pans. I’ve tried tapping the pans against the counter and folding in the flour by hand, but I get the same results. Please help me! TIA
Eeek. Those are pretty bad. I typically tap mine on the counter, and by tap I mean wake up my whole house. lol. Then I take a toothpick and swirl it through the batter back and forth and top to bottom. Then I tap them again. I've never experienced what your going through. Hope that helps. I'm sure someone with more experience may have a better idea. lol
Yikes! That is a lot of air bubbles. I usually run a butter knife through my batter and drop the pans on the counter a few times and that seems to do the trick. Maybe it is your recipe? Maybe it is because you are folding your dry ingredients in by hand? I am sure someone will have an answer.
I have absolutely no clue, especially since it does not happen with your loaf and bundt pans. Is it the same recipe in all three type pans? Like the others, I drop (from about 4 inches off the counter) my pans four or five times and swirl the batter with a knife or spoon handle a few time before baking. Hope someone can help.
Quote by @%username% on %date%
%body%