sinking cakes

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Cakelove

sinking cakes

Hi, I've been baking for nearly 40 years, I started up late in life, my own cake baking business, mainly because I didn't like the gluten free alternatives you get in cafes etc. Or none at all! But lately I've been experiencing my cakes sinking shortly after coming out the oven, even though they've cooked to time as usual and when tested the skewer comes out clean and the cake springs back, what is happening, I've tried baking them for 5 mins longer, maybe not mixing them as long.... please can you help, it's mainly the lemon drizzle cake that this is happening to, plus the cake is so light that the sides fall apart, despite this the cake is lovely and light and yummy.

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Lindsey, Food Editor

Sinking Gluten Free Cakes

Hello Cakelove,

I have been thinking about this all day whilst I work on recipes for the Delia online cookery school.

As you are clearly experienced and I guess that the recipe, oven, shelf position, cake tin etc. are the same as always, I wondered if it might be the size of / quantity of egg. I always find that egg free cakes have a tendency to sink so I thought perhaps if your eggs had got smaller that this could be a reason. As you probably know we generally use large eggs and over the past year we have used a lot of them for the cakes book and then the cookery school and I have found that they are often smaller than I remember. I am sure they all fall within the legal guidelines but there is 10g difference between the lowest and the highest weight of a large egg and I am constantly going through the eggs we have and picking out the biggest in the box for baking.

I may be completely wrong but I will try and have a go at testing this theory when I can.

Best wishes

Lindsey

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Cakelove

thank you

Hi Lindsey,
Thank you for your reply, yes I have noticed in Delia's book that large eggs are used. I get mine straight from the farm free range. I honestly had not thought about it being the eggs, you could be right as I've only just this last 5 weeks been using these eggs and the large ones do differ in size, unlike many years ago, weights and measures have gone out the window, something really should be done! So do you think it is too much egg, or too little?

All the best with your experimenting
Pauline

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Lindsey, Food Editor

Sinking Gluten Free Cakes

Hello Again,

I think it is too little egg in the mix.

A large egg can be between 63g to 73g (with its shell).

Although eggs come in all sizes, commercial buyers have told me that hens lay medium eggs more frequently.

Best wishes

Lindsey

 
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