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Table of Contents:
- How do you keep a cake from crusting?
- Why are my queen cakes dry?
- Why do pound cakes crumble on top?
- How do I stop my cakes from being tasting eggy?
- What makes a biscuit cake different from a genoise?
- Why did my Victoria sponge sink?
How do you keep a cake from crusting?
Prevent this hard crust by making some changes to how you bake your cakes.
- Use light-colored aluminum pans, rather than glass or dark pans. ...
- Check the accuracy of your oven's thermostat with an oven thermometer. ...
- Wrap your cake pan with insulating strips.
Why are my queen cakes dry?
If you put too much flour in, the wet ingredients will absorb the flour leaving your cake dry and crumbly. Your cake can also end up dry if you don't add enough butter or eggs. Make sure you follow the recipe correctly next time and always double check your oven temperature.
Why do pound cakes crumble on top?
When the eggs are introduced to the batter, over-beating can cause the batter to become too light (eggs get fluffier as air is introduced in the beating process). This lighter batter will overflow the pan during baking and/or cause the crust to crumble and separate from the rest of the cake as it cools.
How do I stop my cakes from being tasting eggy?
If your cake tastes too much of egg, we don't recommend reducing the amount of eggs next time. Some cakes, such as chiffon cakes, call for a lot of egg and this is just the recipe. It's better to try and mask an overly eggy cake with a dash of edible flavouring, such as good quality vanilla extract.
What makes a biscuit cake different from a genoise?
Biscuit (always pronounced the French way as bees-kwee) cakes are another type of sponge cake containing both egg whites and yolks, but, unlike genoise, the whites and yolks are whipped separately and then folded back together.
Why did my Victoria sponge sink?
My cake has sunk in the middle. There are three main reasons for this: a/ the oven door has been opened before the cake has set, b/ the cake didn't go in the oven as soon as the mixture was ready or c/ there's too much raising agent.
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