| Burnt on bottom with undercooked batter |
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Cause:
Inadequate air circulation in oven
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| Burns on sides |
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Cause:
Uneven heat in oven
Oven too full
Oven too hot
Baked too near sides of oven
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| Coarse grain |
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Cause:
Too much leavening
Insufficient creaming
Use of liquid shortening
Use of ordinary flour
Oven temperature too low
Batter under mixed
Too much baking powder
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| Cracked or peaked cake |
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Cause:
Oven too hot
Batter over mixed
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| Crust is cracked |
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Cause:
Too much sugar
Damp flour
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| Crust is sticky |
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Cause:
Too much sugar
Insufficient baking
Damp flour
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| Crust is tough |
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Cause:
Not enough shortening
Not enough sugar
Too much flour
Oven too hot
Cake baked too long
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| Crust too hard |
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Cause:
Oven too hot
Cake baked too long
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| Crust too light in color |
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Cause:
Oven not hot enough
Not enough sugar
Not enough leavening
Not enough shortening
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| Crust is soggy or doughy |
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Cause:
Cake let steam while cooling
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| Does not rise, compact texture |
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Cause:
Old or too little baking powder
Cold eggs
Cold butter
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| Dry |
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Cause:
Too much flour
Too much leavening
Not enough shortening
Not enough liquid
Not enough sugar
Over beaten egg whites
Over baked or baked too long or at too low temperature
Pan too big
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| Falls |
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Cause:
Too much shortening
Too much baking powder or soda over leavens mixture
Too much sugar
Batter under mixed
Insufficient baking
Oven temperature too low
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| Falls apart when taken out of pan |
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Cause:
Too much shortening
Too much leavening
Too much sugar
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| Heavy and compact |
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Cause:
Over beating batter
Too much shortening
Not enough sugar
Too much liquid
Under beaten yolks
Incorrect baking temperature
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| Humps or cracks on top |
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Cause:
Oven too hot at first
Too much flour
Not enough liquid
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| Rises higher on one side than the other |
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Cause:
Uneven heat in oven
Oven grate not level
Batter spread unevenly in pan
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| Runs over top of pan |
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Cause:
Too much batter in pan
Oven not hot enough
Too much leavening
Too much shortening or sugar
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| Soggy layer or streak at bottom |
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Cause:
Under mixing of ingredients
Shortening too soft
Not enough leavening
Lower part of oven not hot enough
Under beaten yolks
Too much liquid
Damp flour
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| Sticks to pan |
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Cause:
Pan not properly prepared
Cake left in pan too long
Too much sugar
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| Too light, crumbly and dry |
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Cause:
Too much leavening
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| Tough |
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Cause:
Not enough shortening
Not enough sugar
Over beating batter
Oven too hot
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| Undersized |
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Cause:
Not enough baking powder or soda to leaven the mixture.
Mixture baked in too large a pan
Oven too hot
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