Hello,

I baked a cake, but it went wrong, the center fell out when I put it on the wire rack. Its not cooked properly, but I don't know why.

Here's a picture: http://www.g7smy.myby.co.uk/cake.jpg

I cooked it to the instructions here:
http://www.open2.net/everwonderedfood/cheesecake.html

It does tase very nice, on the outer cooked bits.

Any ideas why? I have some theories, but I'd like to hear yours first.

K.

Is this a wind-up? That looks like a Yorkshire pudding to me :suspect:

Did you open the oven door to have a look while it was cooking?
That can cause droopy cake syndrome
Did you get the oven to the right temp before you put it in the oven?
And are you sure it was'nt too hot?
Not much good at baking but that's all i can think of.

Scrape the soggy bits off, fill it with fruit, cover with fresh cream and pretend it's suposed to look like that:thumbsup:

Yikes. I've had the tops of cakes or sweet breads sink a little, but never collapse like that. I don't think you cooked it long enough.

However,

Providing you left it in for the correct amount of cooking time, I think this was a combination of the oven heat being too high, you added a little too much sugar, and either your baking powder, or the self rising flour being old.

But even then, it would cook. It just wouldn't rise.

Sometimes, you may have to tweak recipes a little, depending on your oven. I know in my gas oven, I'm always better off lowering the temperature and cooking whatever it is a little longer, rather than trying to go by the cookbook.

Let us know what caused this, if you ever find out.

:) Sierra

Is it a fan assisted oven? would have made it a little too hot

Thanks for the replies,

Answers to the questions: Its a normal electric convection oven,
no I didn't open the door until the 35 minutes were up, and I did pre-heat the oven.

All the ingredents were freshly bought today.

I was thinking the oven may not be getting up to temprature, and the thermostat is knackered, but your saying the ovens a tad too hot. I'll check if I can find a suitable cheap electronic thermometer. I'll also check my scales.

I did cook it for an extra 25 minutes, but I took it out as I thought it may burn. (ha!) Should I just of left it until the top was brown?

K.

To me, it looks like there may not have been enough flour in it? Particularly if the eggs you used were quite large, the liquid portion of the recipe may have been a little large.

Were the egg whites whisked and folded properly ? Had a lovely cake go naff as the bowl was a bit dirty and didnt get proper amount of air into the cake, went like yours !

Nah..something went wrong with the ingredients

Did you have cheese n butter at room temp?

All I can think is you didn't cream the butter n sugar enough or you took the ricotta out of a very cold fridge

Originally posted by Kristian
Is this a wind-up? That looks like a Yorkshire pudding to me :suspect:

You must eat some weird Yorkshire puddings! :hihi:

Looks like an Angel food cake, suppose to turn it upside down on a bottle neck to cool off, still looks good enough to eat anyhow :thumbsup:

Sorry, just noticed it was a cheese cake, fooled me :?

For those of you not interested - turn away now.

8 oz flour
8 oz sugar
8 oz Margarine
4 Eggs

Throw the whole lot in a bowl and mix it up - an electric whisk will do the job, but I prefer a fork. Spreaad margarine around two 8" cake tins. Preheat oven to gas mark 5 (dunno the electric equivellent). Divide mixture between the two tins. Place in middle part of oven and cook for 20-25 minutes.

You check they are done by carefully opening the oven door and gently pressing on the middle of the cakes. If they are cooked they will rise when you stop pressing. If not - gently close the door and leave for a further 5-10 minutes.

Remove from cake tins straight away to cool.

Perfect cakes every time.

Dragon

I still cant make scones, no matter how many times I try , they never rise and they never work.

Dont it drive you mad, when you follow the recipe and it turns out totally wrong.

Too much raising agent, IMHO. Noticed the recipe calls for SR flour PLUS a teaspoon baking powder - sounds like a lot for a cheesecake, and easy to overdose when some teaspoons are bigger than others anyhow.