- OVERMIXING THE BATTER: Excessive mixing can lead to the overdevelopment of gluten, resulting in a tough and dense cake.
SOLUTION: Mix ingredients until just combined to avoid overworking the batter.
2. INCORRECT FLOUR MEASUREMENT: Using too much flour can make the cake dry and hard.
SOLUTION: Measure flour accurately, preferably by using an electronic scale
Overbaking:
3. INADEQUATE MOISTURE: Insufficient liquid or not enough fats in the recipe can result in a dry and tough texture.
SOLUTION: Ensure the correct ratio of wet to dry ingredients.
4. INCORRECT OVEN TEMPERATURE: Baking at too high a temperature can lead to a hard crust and dry interior.
SOLUTION: Preheat the oven properly and follow the recommended temperature in the recipe.
5. OLD OR EXPIRED INGREDIENTS: Using expired baking powder or soda can affect the cake’s texture.
SOLUTION: Check the freshness of ingredients, especially leavening agents, and replace if necessary.
6. OVERUSE OF LEAVENING AGENTS: Adding too much baking powder or soda can cause the cake to rise excessively and then collapse, resulting in a dense texture.
SOLUTION: Follow the recipe’s recommended amounts for leavening agents.
7. INCORRECT MIXING TECHNIQUE: Using the wrong mixing method for a particular cake (e.g., a creaming method for a cake that requires the sponge method) can affect the texture.
SOLUTION: Understand and follow the appropriate mixing technique for the specific cake recipe.
By addressing these causes, you can improve the chances of achieving a moist and tender cake.
Written By: Sandra Ogbu Ekwugha