Baking Tips and Commonly Asked Questions

Q1. Why does my cake sink in the middle?

You cake could sink in the middle because of the following reasons:

  1. It is undercooked – If your cake is not cooked completely in the middle, it will sink once out of the oven. When you put the baking pan in the oven, the cake cooks from outside to inside, that is, the middle and bottom part of your cake cooks in the end.
  • Your oven is too hot – If the temperature of your oven is too hot, your cake will cook faster on the sides and on top crust but the middle and bottom of the cake will remain uncooked. So, check your oven temperature if it is too hot. From next time, you can try the same recipe with the oven temperature reduced by 20 to 25 degree.
  • Baking Powder or Baking Soda is more – When you add leavening agent more than required for the recipe, it results in the cake rising up too much in the oven heat and then falling down once out of the oven.

Q2. Why does the cake mixture curdle?

While making butter cake, when we add eggs to the butter-sugar mixture, sometimes the mixture curdles. This happens when we add too much of eggs to the mixture and the fat-coated cells of butter-sugar mixture are not able to absorb the liquid of eggs. To make sure the cake mixture doesn’t curdle, we need to do the following:

  1. Eggs should not be added too quickly and in large amount.
  2. Adding flour first to the butter-sugar mixture will help preventing the curdling.