Avoid cake flops

August 16, 2007 (Last Updated: January 11, 2019)

• If your cake has risen unevenly, it could be due to the oven temperature being too high or because the flour wasn’t sufficiently blended into the mixture.
• For cakes that sink in the centre, the oven temperature might be too low, the tin might be too small, you might have added too much sugar or the batter could be too dry.
• Cakes that rise and sink in the oven might have too much liquid or too much baking powder in them.
• For cakes that are very heavy in texture, the ingredients might not have been beaten together for long enough, too much flour might have been added to the creamed mixture or the oven temperature could have been too low.
• Cakes with a cracked top crust indicate the mixture might have been too stiff.

Send this to a friend