WHEN GOOD CAKE'S GONE BAD....(Sorry Rhianna!)
When I was asked to make a vegan sponge birthday cake a couple of days ago, I accepted the request as I had no problem with doing it. I had baked these cakes so many times before, in fact, I could safely say that I could make them with my eyes closed. However, on mixing the ingredients I forgot my own golden rule... "never overcompensate ingredients". Just like a real pro, my mind started wondering..."If I add just a little bit more baking powder... Will it hurt?...I guess not!". I was seduced by the thought of the cake raising majestically from the cake pan, doming, golden brown light and fluffy - an awesome sight to behold.
After 40 or so minutes I was ecstatic to see that my cake had risen as I had envisaged, it was beautiful and I of course, smiled that knowing smile to myself punching the air - high fiving myself (mentally), as I do with all my cakes. But, as I opened my oven door and to my horror, I witnessed the carnage slowly unfold. My cake began to sink, and sink....and sink - and it wouldn't stop sinking, I began to wonder if there was going to be any cake left at all, apart from the sponge around the sides. "Noooooo....!!!!" I screamed in my head, but by the time I had uttered this last cry, the cake had settled into the Titanic disaster that it was.
A cautionary tale to all bakers (professional or otherwise): When using alternative raising agents such as bicarb of soda and baking powder, stick to the exact measurements.... Why? Because your cake is sure to get that sinking feeling if you don't . You have been warned!
On the upside, I remade the cake and it came out fine....'
GAME, SET AND PERFECT MATCH...
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