Your issues with texture I think are down to the cake being undercooked in the usually cooking time.
Tender and moist cakes are scrumptious and a delight to devour. Sponge cake is a type of air-leavened cake based on wheat flour, sugar, and eggs. Fingers crossed you manage to rescue it. Underbaked Cake Decorating By Moviechick00 Updated 6 Aug 2005 , 7:14pm by Moviechick00 Moviechick00 Posted 6 Aug 2005 , 5:22pm. I doubt you'll be happy with the results, because if you put it back in, the entire cake will have to heat through before the heat penetrates to the center to finish baking that portion. For our new series of SOS articles, we called upon some of our famous baking friends to tell us how to salvage sunken sponges, curdled cake mix and a host of other flour-based problems. Drizzled the whole thing with chocolate sauce and sprinkles and declared it to be an ice cream cake. A delicious, light vanilla sponge birthday cake recipe. Well, sometimes when the is a large quantity of liquid in whatever you're baking the inside takes longer to cook. A dry, crumbly cake when you’ve been anticipating a wedge of tender perfection is a very sad thing. Stanley P. Cauvain, in Baking Problems Solved (Second Edition), 2017. It can take practice (and a good recipe!) when it comes out dry, it's done. Birthday Cake (All-In-One Vanilla Sponge) 3.5K shares.
INTRODUCTION. Lower the temp to about half off what it says in the instruction, and let it cook for 10 to 10 more minutes, every few minutes stick a toothpick in the middle and see if it had dough on it when you pull it out. post #1 of 7 Ok we put a cake in to bake yesterday and this morning we found out that it had not baked all the way. However, if any fat or oil is present in the formulation, then the egg proteins cannot maintain gas-bubble stability during baking and the cake may exhibit collapse and core formation (see Section 5.41).
Sponge cakes may be made without any emulsifier, and in this case, the egg proteins play the bubble stabilising role.
I’m sure once it’s smothered in some buttercream it’ll be OK. What I did was scoop out the middle of the cake (round cake) to get rid of the stodgy undercooked bit then filled the hole in with scoops of ice cream. For denser cakes like flourless chocolate cake, carrot cake, and red velvet cake, an instant-read thermometer inserted into the middle of the cake (avoiding the bottom of …
In the meantime, the outer portion that is already done will overcook and become very dry. Help!!! Cakes with burnt, overcooked edges detract from a tender and moist interior. to know exactly when you’ve reached cake nirvana and should take it out of the oven, but here are a few little clues to help you out. The first key to a successful cake is the careful preparation of the batter.