Comments for Cake flour, pastry flour or all purpose flour

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Dec 22, 2015
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starstarstarstarstar 		cakes cracking in top
by: Becky Law

Help!
Can you tell me why my tube cakes always crack on the top? I use Pillisberry all purpose flour.

My sheet cakes and my layer cakes always have a "hump" in the center, even when I shake before going into the oven.

Thank you.

Becky
Law


Dec 22, 2015
Rating
starstarstarstarstar 		Cracking cakes
by: Lorelie

It could be several things. The oven may be too hot, I would start there by turning it down by 5 degrees and seeing what happens. I bake almost all my cakes 10 degrees lower than it calls for. My oven also has hot spots. Improper mixing, make sure you don't overmix. Too much flour.... or the wrong type of flour. If your recipe calls for all purpose then use all purpose. Maybe try sifting the flour first and then measuring. The flour may have compacted. Good luck :-) Sounds to me like the oven may be too hot as you are getting a dome as well.

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