Originally Posted by panini
I have only 2 things left, then I'm verruckt! sorry, dipping many stollen today remembering my old German Chef mentor.
Set your oven at 175 and put the cake in there for 42,5 minutes. Don't mess with the temp. Don't know where you got that method and procedure from.
Angel needs the spring to get going and it needs to keep going. Don't let it burn but it can be quite brown. Looking at your slices you can almost see the line where the temp dropped. I think you said you dropped it to 150. I've never recalled anyone I know cook their sponge at 300F.
Number 2, is try using real milk or semi skim instead of skim. The sparseness of fat might be screwing with the yolks.
Also, FYI, save all that old cake, add some other baked goods and make a great bread pudding.
Hi panini and all,
Have another round. Batter preparation and ingredients are the same as mentioned on post #13 above except substituting skim milk with semi-skim milk.
Baking steps are as following:
Convention baking, temperature monitored with an oven thermometer and time counted with a digital counter, total baking time 43 min.
1. Pre-heated oven to 175 deg C. with only bottom heating element
2. Poured batter to a rectangle baking pan of above 1.5 inches in depth, filling up about 3/4 its depth.
3. On opening the oven door and putting the baking pan into the oven, its temperature dropped to 150 deg
4. Continued baking with the oven thermostatic set to 190 deg C. But the temperature inside the oven remained unchanged for about 8 min and then rose to 175 deg C again
5. Lowered the temp setting on the thermometer to 150 deg C.
6. A smooth dome was formed and the cake rose to double its height
7. At finish baking the cake top fell.
1. The cake is over-baked and burned on 4 sites and bottom
2. The cake fully rises but the texture is NOT nice.
I suppose it should be the result of the cake with dense texture.
The original recipe was found about 3 years ago on following thread;
Soft Sponge Cake (fluffy & cotton soft)
But it has been removed later. I found similar thread on;
How do you make super soft sponge cake?
I think there won't bear much sense to continue. I'll try to find another recipe on Internet. Or suggestion would be appreciated.
No, I won't dispose stale loaf nor stale cake. I would use them to make bread pudding or bread croutons. Thanks