Answered on 24th February 2012. For past few weeks all my cakes have been coming out uncooked in the middle ( I have been using wilton's oval cake pans as the quantity is large). The reason that many quick breads, such as banana bread, sink in the middle after taking them out of the oven is due to several potential factors, such as being undercooked, not having enough leavening, allowing the batter to rest too long before baking, or having too high of a ratio of wet ingredients to dry. You can try to toss the fruit in flour before adding it to the batter. I always used one twice as high and folded it in half. Without being at the “scene of the crime”, it would be difficult to pinpoint an exact reason why a cake sank in the middle, but if/when it happens to you, here a few reasons why it may have happened, and how you can, hopefully, prevent it from happening again. Cakes sink in the middle ("fall") for a number of different reasons, but the most common is because they are under-baked, that is, not done all the way through. I have tried if most of the cake recipies from your site and always always hve the same problem - the cakes cook from the sides but stay uncooked in the middle. My fruit cake is cooked through, the fruit is evenly dispersed, but it still sinks in the middle? Advertisement. While in the oven, the centre looks lumpy/gooey and edges cook earlier. Large fruit cakes or moist carrot cakes can appear cooked on the outside but may still be under-baked in the middle. Choose one too big and it could end up a thin, dry pancake. The problem is you are then left with a load of raising agent merrily doing it's thing and reacting with heat and the wet cake ingredients to create bubbles of air and rise - and the only place it can go it the middle of the cake - hence cakes rising in the middle. Substituting oil for butter in a quick bread would be fine, but you only used 1/2 the amount of oil, and further added two pureed apples. In cake decorating class they told us to cut old towels the height of the cake pan and the distance around them and then when we baked to wet the towel strip and put it around the cake pan (fasten it with safety pins or straight pins) and bake. Cakes Uncooked in the Middle. You can also add the fruit last, just before baking. My cake sank in the middle! Problem: My cake has peaked in the middle and is cracked. Community Answer. These are about 84% water, substantially increasing the amount of liquid in the recipe.. Asked by arpita.b01. Whilst you will need to check that the cake is baked, don't open the oven door too early. I fill the pan between 1/2 to 2/3 with cake batter. You can also up the amount of baking soda/powder. a smaller diameter tin doesn't mean it will cook quicker, it may even take longer if the mixture was intended for a larger tin as the cake is now deeper. If you need to rotate the cake pans during baking then wait until the cakes have baked for … If the pokey stick comes out with mixture on it, put the cake in for longer checking every 5-10 mins to see if its still not cooked. Full question. This could be because too much raising agent has been used, the cake tin was too small or the oven temperature was too high. Once the cake is springy in the middle it's usually cooked. Help! Too small and your cake might burn at the top or overflow out of the pan, while still being a raw mess in the middle. Problem: My cake has spilled over the sides of the tin. And sprinkle the pan base with baking powder. A blast of cold air, generated by the door opening, can also cause the unset centre of a cake to sink. 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