I am at rookie at baking. Recently I caught the baking bug and it is all I can think of. Yesterday I tried Cinnamon Teacake. At first the cake rose beautifully, however it fell flat after a while. In the end, the cake is only as thick as the batter. The other threads on cakes sinking is about cakes which sink in the middle. My cake falls flat entirely. The cake wasn’t overcooked because it was still a light cream color. I did not stir but folded in the flour. Why causes this to happen and how do I overcome it?
Last week, I tried baking a pound cake. It says 3 cups flour and 3 cups sugar. I don’t have measuring cups so I converted them using a conversion table provided which came to 330g flour and 675g sugar. I was shocked at amount of sugar so I cut it to about 400g. Instead of margarine, I used shortening because I read that shortening can be used in place of margarine or butter. Creamed the shortening and castor sugar for about 45 min and the mixture is still coarse. Don’t want to wait anymore so added in the eggs. The rest of the recipe is just the flour and flavoring. It was in the oven for more than 2 hours and when I tried it, it was too sweet. Also the cake is still not fully cooked. I was very sad….. threw away the whole cake. It’s unedible. What went wrong and is the weight of the flour and sugar correct?
Your tips and advice will be greatly appreciated =)