I am making cakes, and mostly chocolate cakes. But under certain conditions, instead of taking a nice bread texture (soft and with air bubbles), it turns into a kind of jelly (compact, a little bit translucent and without air bubbles). Needless to say, I dont want my cakes to turn into jelly because it is not good at all.
So I am interested to know under what circumstances the cakes turns into jelly.
Quick information about how I proceed : (I don't think this has a big impact, tough I am not sure)
The basic ingredients I use are:
Sometimes, I replace wheat with olive oil and I may add hazel powder, almond powder, vanilla sugar and/or chocolate, etc... Most of the time, I start by fixing the eggs, uping egg whites and mixing the yellows and sugar.
The majority of the time, my cakes are fine. There have been two cases where I had "jelly problems":
- The first was where I tried to make a cake in a glass dish, into an oven with both pulsed heat and microwaves. No baking paper. This one was 100% jelly and non-eatable.
- The second was into a normal oven, with a dish with a somewhat plastic bottom and baking paper. This one had about 20% of the bottom turned into jelly and its eatable but not very good.
So my theory is that the cakes turns into jelly if:
- Air cannot flow into the cake, from the bottom, while baking. (The texture of the bottom of the dish matters)
- You use a non-thermal oven
Do you have the same issue ? Am I correct and how do you fix the problem ?