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"Domed" cakes
Andy Birkenhead
Posts: 13,450 Forum Member
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I did a couple of sponge cakes yesteday. I am going to have a go at a Topsy Turvy cake this weekend - ( my first Topsy Turvy cake ! ), but the tops of the cakes are domed.
All my my eggs and my butter were all at room temperature, so what has gone wrong ?
The cake is going to be 10 inches in height (4 sponges) and the bottom of the cake will be 9 inches in diameter.
The same thing happens when I make cupcakes
How do I get perfectly flat sponge cakes ?
All my my eggs and my butter were all at room temperature, so what has gone wrong ?
The cake is going to be 10 inches in height (4 sponges) and the bottom of the cake will be 9 inches in diameter.
The same thing happens when I make cupcakes
How do I get perfectly flat sponge cakes ?
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in most cases it helps to have slightly less batter in the centre of the pan/mould
if using SR Flour make your own if not continue to turn the storage container upside down as the raising powders & flour weigh different and tend to separate and of course sieve well,
to help distribute the heat as most domestic oven's are hotter in the middle try putting damp corrugated cardboard under the tin/mould using a flat tray as a base as it helps distribute the heat better
hope this helps
I used 2 x 9 inch Springform cake tins and 2 x 5 inch Springform cake tins.
This is the Jamie Oliver recipe -
http://www.jamieoliver.com/recipes/home-cooking-skills/classic-victoria-sponge-with-all-the-trimmings
I made sure that the batter was perfectly flat and smooth on the top before they went in the oven, but I had to cook them for a bit longer than the recipe says before the skewer came out clean.
Try weighing the egg 225 grm pre mixing and slightly above room temp, the average lg egg weighs 70-90 grams
Baking powder-2pts(10g)Cream of tartare + 1prt(5g)Bicarbonate of Soda
Self Raising or Scone Flour 1lb(480g) sieved plain flour +1oz(30g) Baking powder mix ans sieve at least 3 times.
The problem with commercial sr flour is the bp sinks to the bottom and eventually the bp itself will separate largely due to the length of time it is stored.
try making a slight hollow in the centre of the tin
most domestic ovens are very bad at distributing heat and the centre is warmer hence the damp card board to help distribute the heat coming from underneath
most problems of this type are usually heat and mixture distribution problems.
That's what I usually do.
However, either my knife skills are not the best in the world, or I've got a blunt knife, but I get a wonky cut !
I've just been out and bought a Cake Leveller, and now I have got a level cut