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Baking help. My cake collapsed
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MarathonKnitter
HAPPY
Member since 2/07 17374 total posts
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EMBRACING CHANGE
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Baking help. My cake collapsed
I made my first, from-scratch, gluten free (almond flour) cake yesterday.
It's this cake: lemon, ricotta, almond cake
cake
It looked beautiful and then as it cooled, it sank in the middle. By the time I took it to the family function, the poor thing looked like a bowl.
What did I do wrong?
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Posted 12/29/19 3:23 PM  |
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Hofstra26
Love to Bake!
Member since 7/06 27915 total posts
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Re: Baking help. My cake collapsed
There are a few reasons why a cake sinks in the middle. It could be because it was under baked, had too much leavening agent which would cause it to rise too quickly or the oven temp could have been off. If you open the oven door too oven to check the cake, it interrupts the batter from setting up properly. Hope this helps. 
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| Posted 12/29/19 10:55 PM |
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MarathonKnitter
HAPPY
Member since 2/07 17374 total posts
Name:
EMBRACING CHANGE
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Re: Baking help. My cake collapsed
Posted by Hofstra26
There are a few reasons why a cake sinks in the middle. It could be because it was under baked, had too much leavening agent which would cause it to rise too quickly or the oven temp could have been off. If you open the oven door too oven to check the cake, it interrupts the batter from setting up properly. Hope this helps.
interesting!!
i did open the door a bit because it was no where near done in the amount of time the recipe said. so i opened the door to check often towards the end... trying not to over cook it.
i'll give it another shot in a couple of weeks... remembering to bake it longer before i check it.
thanks!
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| Posted 12/30/19 10:15 AM |
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JME78
LIF Adult
Member since 11/09 3672 total posts
Name:
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Baking help. My cake collapsed
Gluten free flour is heavier than standard flour so that is a common thing with gluten free baking. I wouldn't overmix the ingredients.
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| Posted 12/30/19 11:12 AM |
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