I have been given a recipe by our new foodservice director and it is his favorite cake that his bakers used to make. I made it and he was happy. It is made into a sheet cake, but recently we were asked to bake as a round cake so I, to be efficient baked a thicker cake to be split in two layers. The cakes baked 17 min longer and the nuts and coconut sank to the bottom. Here is what I did today to stop this:
Switched from Cake to Bread flour. Still sunk
whiped in some of the sugar with the egg whites and beat stiff they still sunk
added 10% more flour and they still sunk
baking soda and mixing process are correct.
Here is what I am thinking at this point. I think that I am going to chop the nuts smaller and if that doesn't work than I will toss the nuts in flour.
I cannot change the recipe as he likes the flavor and I have tweeked it as far at I can tweek it.
Now my other thought is that this cake needs to be a sheet cake, baked in thinner layers so that the batter sets more quickly and that it shouldn't be baked as a deep cake.
Oh one more thing maybe I will raise the oven temp 25 degrees,
Of course only one change at a time.
My question is am I missing anything?
Here is a recipe that is very similar to the one I use. Have any of you run into this? Thanks in advance.