Rubbery cakes!

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seclanak

Rubbery cakes!

A bit of very basic baking required here, I suspect.
Made a carrot cake (which included very ripe bananas) which came out looking fine, in terms of texture, ie, with good granularity and no stodgy areas, but which felt rubbery (for want of a better word!) in the mouth. Any suggestions? Am I, perhaps,beating the cake mix too much? I occasionally have this problem with other types of cake; it isn't confined to carrot cakes.

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Lindsey, Food Editor

For seclanak

Hello seclanak,

You’re probably right about overbeating being the cause, as overbeating will overwork the gluten. If the recipe doesn’t give a specific time to beat just stop as soon as the mixture looks smooth and evenly blended.

Best wishes

Lindsey

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seclanak

Rubbery cakes!

Thanks, Lindsey.
I always find it difficult to stop!
It seems to me that very few recipes give beating times, although maybe I'm just reading the wrong books. The only person I know of who does that is some American cook who likes to call all her books "The ******* Bible" (can't remember her name off the top of my head).
Your comment about gluten made me think that perhaps you have made a study of the chemistry of baking?
Cheers

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Tompeters

Rubbery cakes

Lindsey is a proper trained cook with qualifications and everything. No doubt she'll be awarded the CDM with bar for services to cookery, one day :-)

 
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