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Resolved Question

why does my madiera cake flop in the middle while baking? It rises well but flops before baking completed.

70 mths ago

Best Answer

What Schatsie said - too much baking powder. What works fabulously is to get a traditional sponge recipe - they are actually done without baking powder - and make a beautifully risen cake with no hole in the middle :)

70 mths ago

Answers -

Did you use the correct amount of baking powder?

70 mths ago

To be successful you have to follow the recipe to the letter and remember never to open the oven before baking time is completed.

70 mths ago

According to a pro, your cake is not rising because (a) your baking powder is too old, (b) you used too little baking powder, (c) your eggs were cold and/or (d) your butter was cold. I suppose any one or a combination of these factors could be the cause.

Source: http://www.prestoflour.com/Portals/TheArtOfBaking/portal.aspx?tabid=21#FAQ14

70 mths ago

possible causes to much baking powder, oven was to hot or cold, cake tin was to small or you could have openend the oven door during baking.

70 mths ago

Make sure that the rubber of your oven's door seals well. Changes in temperature can cause a cake to flop. Also, make sure the temperature of the oven is correct. Remember that altitude has an influence on how cakes rise(see http://www.suite101.com/article.cfm/cake_decorating/31903)! Another thing - make sure not to bump the oven, or if you have wooden floors, do not walk on the planks on which your oven is. This disturbance can actually cause a cake to flop!

Source: Internet and my Mom.

70 mths ago

Exact time, exact temperature, exact measurements, no peeking!

70 mths ago

Make donuts, they dont have a middle.

70 mths ago

You under-baked the cake because you set the oven temperature too low and/or the baking time too short. You over or under measured the liquid. You used too small a pan and the batter was too deep. You moved or jarred the cake before adequately baked. You used old or expired baking powder. You inserted a wooden pick or cake tester into the cake before it was suitably set.

Source: http://www.alanskitchen.com/DESSERTS/Cakes/Tips/Checklist.htm

70 mths ago

If none of the other answers here are what's wrong, it could be that you are adding too much liquid.

70 mths ago

Perhaps your mixture is a little too moist and/or your oven temperature too high: Madeira cake is relatively dense, and should bake fairly slowly at a moderate temperature. If it rises too fast there will be too much air under the crust and it will fall for lack of support.

70 mths ago

You've used too much baking powder.

70 mths ago

My mum always said that you have to keep the doors closed while baking , she never had a flop

70 mths ago

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