Timeline for Cake falls down after getting out of the oven
Current License: CC BY-SA 4.0
13 events
| when toggle format | what | by | license | comment | |
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| Jun 17 at 9:24 | comment | added | calofr | @juana Witmore not sure I understand your question? Do you mean for one of the two recipes above (#1: 30-40 min or #2: around 50 min)? | |
| Jun 10 at 12:36 | vote | accept | calofr | ||
| Jun 10 at 11:39 | history | edited | calofr | CC BY-SA 4.0 |
Update after newest experiment
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| Jun 3 at 13:04 | answer | added | rumtscho♦ | timeline score: 4 | |
| Jun 3 at 11:33 | comment | added | calofr | I do not think I have ever baked a cake that did not deflate (except for the recipe with lots of sunflower oil) on my own - only with my mother many years ago, and using her oven. | |
| Jun 3 at 11:30 | comment | added | calofr | I do have some experience with baking and cooking (cook on weekends; make sweats sometimes, though mostly something other than cakes due to this) The cake I baked this previous weekend using potato starch was nice and evenly risen in the oven, a joy to look at. And then slowly but surely deflated completely. Next weekend will retry the recipe with wheat flour (potato startch is likely too exotic an ingredient to seek advice from the internet) and take pictures. | |
| Jun 3 at 11:22 | history | edited | calofr | CC BY-SA 4.0 |
Added recipes tried
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| Jun 3 at 11:15 | comment | added | Stephie♦ | Recipe: yes, please, so that we know what we are talking about. Can we also get a photo or - few, ideally one of the risen, one deflated and one cut to show the inside. And have you ever made a successful cake? How experienced are you with cooking and baking overall? | |
| Jun 3 at 10:53 | comment | added | calofr | They deflate completely, become dense, packed, uneatable. I will post a recipe for reference. I already tried also with the regular metal pans, same result. The toothpick test has also occurred to me, that I may be evaluating it wrong. | |
| Jun 3 at 10:52 | comment | added | Ecnerwal | "Ceramic pan" is, if anything, unusual and will slow the heating of the batter. Never used one for a cake, have no issues with cakes rising, so it seems suspect to me. Major deflation sounds undercooked, but I can't see your toothpick when you're testing... You will need to edit in your recipe for anyone to guess if the flour amount looks correct or not. | |
| Jun 3 at 10:11 | comment | added | GdD | What type of cake are you trying to bake? It's totally normal for cakes to deflate some when they come out of the oven, I would only say that you have a problem if the cake is dense. Can you edit and add the recipe? | |
| S Jun 3 at 9:21 | review | First questions | |||
| Jun 3 at 14:42 | |||||
| S Jun 3 at 9:21 | history | asked | calofr | CC BY-SA 4.0 |