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Chemicalkinetics
Jan 1, 2013 09:42 PM
It sounds to me that the temperature is too high. Thus, the outside cook faster than it should, and the inside slower than it should. You may have to either adjust your thermostat or the very least dial down the temperature.
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In addition to what others have stated, I've found that my gas oven just doesn't heat as evenly as an electric. I'm thankful for the gas stovetop, but the oven...I have a baking stone and I fully preheat and still end up with my cakes more undercooked in the middle and a little overcooked on the outside.
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You might also make sure you are bringing your eggs (and butter and any other dairy goods, unless otherwise specified) to room temperature before starting the mixing. If the batter is colder than the recipe-author expected, due to refrigerator-temperature eggs and butter, the result would be a less-cooked interior even while the oven was able to bring the edges up to oven temperature.
A quick way to bring eggs to room temperature is to let them sit in water for 4 or 5 minutes. Butter can be microwaved on a medium heat, rotating it occasionally; timing depends on your microwave.
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re: pine time
Patrincia
Jan 1, 2013 02:55 PM
I've had the same problem in the microwave. if I'm in a big hurry, I cut my butter into pats and warm place them under my under counter halogen lights. That works really well. I've also placed the butter in a heavy duty zipper bag and kneaded it by hand. ATK suggests putting in a zipper bag and smashing it with a rolling pin.
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Not much of a baker (except for cookies for holidays), but have come to a very UNscientific conclusion about the SIZE of the eggs used!?! I ALWAYS use JUMBO eggs... can get them super fresh at less than $2/dozen at favorite little Asian Market nearby. Thinking just about all recipes call for LARGE and if ya use 2 Jumbo, instead of L... could almost be like using 3 eggs??
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re: kseiverd
sunshine842
Jan 1, 2013 01:29 PM
when recipes call for large, use large if you at all can.
There are volume differences between the sizes, and it can make or break some recipes, particularly things like angel food or chiffon cakes.
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re: kseiverd
I've pondered that myself. Egg size can be so subjective and what are now called large eggs seem to be pretty darn small.
I don't remember what I baked a little while back but my "large" eggs seemed so dinky that I ended up adding an extra whole egg plus a yolk to compensate.
I'd like to see more weight measures for eggs, maybe.
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re: Violatp
sunshine842
Jan 1, 2013 01:45 PM
http://whatscookingamerica.net/Eggs/EggEquivalent.htm
http://baking911.com/learn/ingredients/eggsand the most straightforward:
http://www.wyomingfarmersmarket.net/E...
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re: kseiverd
greygarious
Jan 1, 2013 08:38 PM
A large egg is 2 oz, a jumbo 2.5, so not like using 3 large.
That said, not every egg in a carton is the same size - a carton of large will be 24 oz (or more). When I get a carton home, I shuffle the eggs around to get them in size order, then make sure not to use the smallest ones for baking.
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Michelly
Jan 1, 2013 11:19 AM
Maybe your oven is not at its required temperature, despite what the thermometer says. I'd get an oven thermometer and adjust your oven accordingly (I've often had to set my oven at 355 when the recipe calls for 350).
Another trick is to turn the cake around halfway through the baking (unless you're baking something REALLY delicate, like a souffle).
Third: sometimes it just takes longer than the recipe says. I've found this often applies when reducing a sauce; the recipe will say 5 minutes, and it takes 20 to actually do the job. So just keep doing that cake test (insert a toothpick in the middle; if it comes out clean ie: no crumbs or batter, then it's done!
Let me know if any of this helps. Good luck! -
ipsedixit
Jan 1, 2013 11:14 AM
Check your oven, it may need to be recalibrated.
Assuming it is properly calibrated, the problem maybe that you are not preheating long enough, or that your oven is "leaky"..
Despite the temp reading, an oven doesn't get to one temp and hold it indefinitely. It fluctuates on a rolling curve So if you set an oven at 350F, it will heat to that point and as it cools the heating coils will kick back on and usually overshooting the set 350F mark and then shut off and let the oven start to cool again ... this cycles repeats indefinitely until you turn off the oven.
So yes you can easily end up with a 50F degree variance (or more) between what you set the temp at and what the actual temp is inside the oven.
The best way to combat this is with mass. Use a baking stone (e.g. FibraMent) in the oven. They are about 3/4" thick and will really soak up and help radiate heat keeping a much more constant temperature in your oven. In other words, flattening out that temp curve.
Also the longer you preheat the better, but at least 20 minutes is required on almost every oven, esp. older ones with less insulation.
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re: pine time
goodhealthgourmet
Jan 1, 2013 01:27 PM
I wouldn't put the pan directly on the stone - you'll end up over-cooking the bottom of the cake before the rest of it is done.
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If you haven't got one, use an oven thermometer to check that the oven temperature is correct. Preheat the oven to the proper temperature; resist the temptation to put the cake in the oven before it is fully preheated. Be sure to use the same size pan as specified in the recipe. Bake the cake on the center rack of the oven. Ensure that the ingredients are measured accurately. If all these things are done, it is hard to see how a cake could fail, unless you are cooking at altitude and not making any adjustments. Is it only cakes that give you trouble in the oven?
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