hi all, i have been cooking cakes (out of a box) for a very long time now and i have never had this problem before. we replaced our oven within the last year,( elec) and i have cooked maybe 10 or 15 cakes in it and everyone of them maybe rise 3 inches, some maybe 4. i have called the manufacture at least 4 times with NO help. the oven is a name brand and i have checked the temp. it is right. i have also tried both metal and glass cake pans. any help please.
cakes dont rise
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For a bundt, that's right.
I have been thinking about this problem today and one thing that came to mind was your oven. I am beginning to think that the temperatures have changed from the old oven to the new one. Does this make sense , I don't know ? As you seem to be doing everything the same..........EXcept the only thing different is your stove.
You sound like someone who really enjoys cooking. Have you ever thought of making your cake ? I have a great recipe for a White Butter Cake and its tastes great. I would love to help you with it if you would like to take this project on. Just an idea.
The other thought is : have you ever separated the eggs ? whip the whites till their light and foamy and add them towards the end .
hi, and thank you. i would love to try your white butter cake, it just sounds good. and i really havent tryed seperating the eggs but at this point i will try anything. i did check the temp with a digital temp. guage and it was right. i just cant help but think that there is something wrong with the oven itself but WHAT. HEAT IS HEAT, wouldn't you think? i've called the company who made the oven and filed a complaint but i think it was all for naut.
Hi there Feethurt,
This is a recipe a good friend sent for me to try-found off net , it should work for you . Now we get to practice a scratch cake in your new oven. The first thing you may want to do is carefully read the 9 ingredients you will need for this cake. Half of these items you might already have in your home.
White Butter Cake
2 large eggs, separated
1 ¾ cups sifted cake flour
2 teaspoons baking powder
¼ teaspoon of salt
½ cup of unsalted butter , at room temperature
1 cup granulated white sugar , divided
1 teaspoon pure vanilla
½ cup milk
1/8 teaspoon cream of tartar
1) Preheat oven 350 F. (or 177 degrees C.)
2) Place rack in center of oven
3) Butter and flour two – 8 inch round cake pans. Line bottoms of pans with parchment paper and grease and flour parchment paper (cakes will not stick)
4) While eggs are still cold separate the eggs, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls and allow the eggs to come to room temperature.
5) In a mixing bowl, sift or whisk together the flour, baking powder, and salt.
6) In bowl of electric mixer, beat the butter until soft (about 1-2 minutes). Add ¾ cup of the sugar and beat until light and fluffy (about 2-3 minutes). Add egg yolks, one at a time, beating after each addition. Scrape down the sides of the bowl. Add vanilla extract and beat until combined.
7) With mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.
8) In a clean bowl of your electric mixer, with whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining ¼ cup of sugar and continue to beat until stiff peaks form. With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over mix the batter or it will deflate.
9) Divide the batter evenly between the two prepared pans and smooth the tops with a spatula or the back of a spoon. Bake in a preheated oven for approximately 20-25 minutes, or until a toothpick inserted in the center of the cake comes out clean.
10) Cool the cakes on a wire rack (or what you have available) for ten minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour . This is done to make filling and frosting the cakes easier.
This might seem tedious and long , but once you make it for the first time you will understand why the steps are there. We have some great bakers here on Cheftalk, and I don’t mind anyone adding their thoughts. You will succeed.
We are here to help you if you have any questions.
I use this cake with a blackberry buttercream , wonderful.