G-G DESSERTS (CAKES AND FROSTINGS) No. 2(2)
BATTER CAKES
CAUSES FOR POOR QUALITY - CONTINUED
| TEXTURE | Too Dry | Overbaked. Not enough liquid or shortening. Too much flour or leavening. Omission of eggs. |
|---|---|---|
| Crumbly | Not enough shortening. Too much shortening. Too much leavening. Oven too cool. Undermixed or overmixed. Not enough eggs. | |
| Tough | Overmixed. Too much or wrong type of flour. Not enough shortening or sugar. Oven too hot or too cool. | |
| Too Tender | Batter undermixed. | |
| Too Heavy | Too much shortening. Underbaked. | |
| EXCESSIVE SHRINKAGE | Overmixed. Too much grease in pan. Overbaked. Not enough batter in pan. | |
| OFF FLAVOR | Ingredients not measured accurately. Rancid pan grease. Dirty pan. | |
| HOLLOW SPOT ON BOTTOM | Not enough liquid. Too much flour. Excess bottom heat in oven. Pan not properly prepared. | |
| UNEVENLY BAKED | Undermixed or overmixed. Uneven or dented pan. Not panned properly. Hot or cold spots in oven. Low fan not used in convection ovens. | |
| FALLS DURING BAKING | Overmixed. Jarred during baking. Oven too cool. | |
| LACKS VOLUME | Not enough leavening. Undermixed or overmixed. Not enough batter in pan. Oven too hot or too cool. | |
| CAKE STICKS TO PAN | Pan not properly prepared. Oven too cool. Cake left in pan too long. Too much liquid. Too much sugar. | |
