|
A Cake May Have |
Butter-Type Cakes
Because of: |
Sponge-Type Cakes
Because of: |
|
|
|
|
|
A hard top crust |
Temperature too high.
Overbaking. |
Temperature too high
Overbaking |
|
A sticky top crust |
Too much sugar.
Insufficient Baking. |
Too much sugar
Insufficient Baking |
|
A humped or cracked
top |
Too much flour or too
little liquid.
Overmixing.
Batter not spread evenly in pan.
Temperature too high. |
Too much flour or sugar.
Temperature too high. |
|
One side higher |
Batter not spread evenly.
Uneven pan.
Pan too close to side of oven.
Oven rack or range not level.
Uneven Oven heat. |
Uneven pan.
Oven rack or range not level. |
|
A soggy layer at
bottom |
Too much liquid.
Under beaten eggs.
Shortening too soft.
Undermixing.
Insufficient baking. |
Too many eggs or egg
yolks.
Under beaten egg yolks.
Undermixing. |
|
Fallen |
Too much sugar, liquid,
leavening, or shortening.
Too little flour.
Temperature too low.
Insufficient baking. |
Too much sugar.
Overbeaten egg whites.
Underbeaten egg yolks.
Use of greased pans.
Insufficient baking. |
|
Coarse grain |
Use of all-purpose flour
instead of cake flour.
Too much leavening.
Shortening too soft.
Insufficient creaming
Undermixing.
Temperature too low. |
Use of all-purpose flour
instead of cake flour.
Omitting cream of tartar (angel food).
Undermixing |
|
Tough crumb |
Too much flour.
Too many eggs.
Too little sugar or shortening.
Overmixing.
Temperature too high. |
Too little sugar.
Overbeaten egg whites.
Underbeaten egg yolks.
Omitting cream of tartar (angel food).
Overmixing.
Temperature too high
Overbaking. |
|
A heavy, compact
quality |
Too much liquid or
shortening.
Too many eggs.
Too little leavening or flour.
Overmixing.
Temperature too high. |
Overbeaten egg whites.
Underbeaten egg yolks.
Overmixing. |
|
Crumbled or fallen
apart |
Too much sugar, leavening
or shortening.
Undermixing
Improper pan treatment.
Improper cooling. |
|
|
Fallen out of pan
before completely cooled |
|
Too much sugar.
Use of greased pans.
Insufficient baking. |
