Page 27 - YC Cooking School

Oven door was opened too soon.

Oven was not hot enough.
Too much liquid in your cake mixture.
Too much baking powder or baking soda caused an over-enthusiastic initial rise and
then collapse.

Big air bubbles in the cake

Possible causes and solutions:
Too much of a particular raising agent added.
The cake batter was over-mixed.

Always mix until the wet and dry ingredients are just combined. Also, try and mix your dry
and wet ingredients together in alternate stages where possible.

Dry and crumbly cake

Possible causes and solutions:

Too much flour added.

Always try and weigh rather than measure flour in volume. Add the flour in stages so that

it’s more easily incorporated with the wet ingredients and doesn’t overwhelm the batter.

Cake is stuck

Possible causes and solutions:

Cake tin was not properly greased according to instructions.

Be over-cautious and grease as well as flour or line. Don’t turn the cake out immediately
when it is still hot, rather leave it to cool for a few minutes. On the flip side, don’t leave it to
cool for too long and get too comfortable in the baking tin.

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