cake tin overflowing.....!!!
CherylFan
Posts: 1,620 Forum Member
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Ok then so the other day I followed a Mary Berry recipe for a lemon drizzle cake for a 1lb tin, worked fine. 1 and a half.5 large eggs, 3oz butter/sr flour/sugar, 3/4 teaspoon baking powder, plus lemon zest.
Trying this morning with a 2lb tin, doubling up the quantities caused it to overflow the tin quite a bit so the top then collapsed.
I assume I shouldn`t have doubled up, but what should the quantities be?!
Trying this morning with a 2lb tin, doubling up the quantities caused it to overflow the tin quite a bit so the top then collapsed.
I assume I shouldn`t have doubled up, but what should the quantities be?!
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Cakes are chemistry sensitive. All the lifters - eggs, air, baking powder/soda + acids interacting with the rest of the batter's ingredients to make up the final volume. You MIGHT have got away with increasing by half, rather than double without the calamity, but I wouldn't be willing to say with 100% certainty.
Googling for 2lb tin recipes does suggest that I should have increased by half, not doubled...!
Happily I had a baking tray on a lower shelf which acted as a drip tray...!
yeah, you do not double, it do not work that way, also the larger the cake the longer it takes to cook and you may need to lower the temperature down a bit so it will cook indie before the outside.
It is all about trial and error,
The way cakes cook is quite a precise process, so for example when you make a big rich christmas cake you've got to insulate the bottom and sides with many layers of greaseproof and even brown paper to prevent the outside burning before the inside is cooked.
Your cake collapsed because the middle of the cake was probably uncooked.