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My honey cake sank

Barbara48's picture

My honey cake sank (post #65187)

in

I made a honey cake from one of Maida Heaters' early books. It was a dutch Honey Bread. It looked fine until about 5 minutes before it was due to come out of the oven. All of a sudden, it sank in the middle. It looks fine other than it has a deep trough in the middle of the cake. I must have done something but I have no idea what. I cooked at 325 in a convection oven. That was the only change i made.

Gary's picture

(post #65187, reply #1 of 6)

What you are describing is a structural collapse. Maybe not enough structural proteins (flour, eggs), enough structural proteins but they were inhibited (too much shortening or sugar), or they were overstretched (too much leavening). Can you post the recipe?

The best things in life aren't things.

The people who gave us golf and called it a game are the same people who gave us bag pipes and called it music and haggis and called it food.

Barbara48's picture

(post #65187, reply #2 of 6)

I reread the recipe and I know exactly what I did. I put in 1 C. honey not 1/2 cup. I should not bake when i am tired. Now at least I am not wondering what was wrong. Thank you so much. i will try it again.

Gary's picture

(post #65187, reply #4 of 6)

That would do it since honey is 75% sugars. Good luck on the re-do.

The best things in life aren't things.

The people who gave us golf and called it a game are the same people who gave us bag pipes and called it music and haggis and called it food.

Barbara48's picture

(post #65187, reply #5 of 6)

I feel like an idiot. Thanks for the diagnosis. Good thing i did it with plenty of time before the Jewish holidays.

Marcia's picture

(post #65187, reply #6 of 6)

The extra honey would surely do it...good thing this was a 'test drive'.

Glenys's picture

(post #65187, reply #3 of 6)

Oh my, you have traded one diagnosis for another; bedside manner traded for ovenside?