The first time I made this recipe, I made it in cupcake form and I didn’t have any problems. I attempted this in a loaf pan yesterday and much to my dismay, my first one didn’t split, and the interior of the cake had darker spots. The second was a big big fail because I forgot the sugar (we sliced this up really thin and spread jam on it) and the third came out with a really nice natural split, but as it was cooling, it sank to a flat top. It also had the dark spot thing going.
I substituted cake flour with 125g all purpose and 25g cornstarch. The cake was baked at 175C for an hour, foil covered at the 30 minute-mark.
Am attaching a photo - would anyone be able to advise?
Good morning. Thank you for the timely reply. I suspect you live in a UK country. If you do that explains to me why you have sustained a baking disappointment with this recipe.
I am judging from your photo as well as my experience in my studies of baking science.
I have the TCB on this recipe. It features 1.5, oz of milk (Hydration) which ordinarily is not an ingredient in a pound cake.
However, there is a problem now…here it is, you have subst. AP flour / cornstarch for the cake flour in this recipe.
CAKE FLOUR is bleached in such a manner that it’s main feature is that it can accept more liquid than the other choice of flours.
So, you have more hydration in your baked product & it is somewhat out of balance. One more thing, extra hydration leads to a more compact dough. Take notice in your photo.
As a result the baking powder amount as stated becomes in sufficient. It would have required 1 to 1,1/8th tsp worth.
The black coloring as you described…. I have no answer for that. However, the cake sinking in the middle after cooling happens MOST OFTEN because the sugar wasn’t fully melted.( Coarse perhaps) & or a chemical leavener problem (As stated). In the future I would consider pulverizing the sugar in your food proc or blender, so that it will melt quicker. in it’s allotted baking time.
My opinion for this recipe is this, if you do not wish to locate another recipe You should re~do this recipe employing the creaming method of mixing. My very, very strong opinion is that this choice is much more forgiving in a baked product for we amatuer bakers than to employ the 2 stage mixing method which Miss Rose likes to use. Many knowledgeable prof bakers do not see the merit of this mixing method…It is best left to prof & very expericent bakers.
If you should decide to re~do this recipe & you need help in using the creaming method post back I can help you. Or many other members can help you as well, we have many skilled cake bakers here as members that would be happy to guide you.
I am finished now. Enjoy the rest of the day my friend.