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Old 09-26-2006, 05:14 AM   #1
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Rubbery Devil's Food Cake

My first attempt to make this and the sides/edges turned rubbery. A cross section of the cake showed uneven air release because there were air tunnels leading up, sort of like termite tunnels. What could have caused this? I followed the recipe to the letter. The only thing I can think of is that that maybe I should have sifted the dry ingredients together 3 times. I only did it once per the recipe. Also, my baking powder is old. I bought it a year ago... could it be that it has lost its potency and caused the rubberiness?

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Old 09-26-2006, 05:50 AM   #2
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chopstx, what you see is called tunneling. It is a sign of overmixing.
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Old 09-26-2006, 06:44 AM   #3
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Axel beat me to it--but from even the title it sounded like overmixing. And do go ahead and get a new BP for your baking. ;o)
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Old 09-26-2006, 08:54 AM   #4
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Ok thanks Axel and Gretchen! I didn't think I overbeat it but who can argue against evidence? I'll be more light-handed next time! :-D
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Old 09-26-2006, 09:11 AM   #5
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Chopstx, let us know how the next one comes out with less mixing. The whole key is not to develop the gluten in the flour: this will make the cake tough and rubbery. On the other hand when making bread you want good gluten development because you want that glutenous elasticness, if you know what I mean. I can't think of the right word
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Old 09-26-2006, 09:56 AM   #6
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Your baking powder should have an expiration date on it.
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Old 09-26-2006, 10:52 AM   #7
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You can only overmix after you've added the flour in. Before that, during the 'creaming' stage of combining the sugar, butter, eggs, more beating makes a lighter fluffier cake.
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Old 09-26-2006, 11:10 AM   #8
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Quote:
Originally Posted by Andy M.
Your baking powder should have an expiration date on it.
Just checked. Expired March this year
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Old 09-26-2006, 11:16 AM   #9
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Quote:
Originally Posted by axeldbljumps
Chopstx, let us know how the next one comes out with less mixing. The whole key is not to develop the gluten in the flour: this will make the cake tough and rubbery. On the other hand when making bread you want good gluten development because you want that glutenous elasticness, if you know what I mean. I can't think of the right word
Thanks Axel. Am familiar with avoiding developing the gluten in cakes vs bread. I just didn't think I overbeat it... but will be more careful next time.
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Old 09-26-2006, 11:17 AM   #10
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Quote:
Originally Posted by marmalady
You can only overmix after you've added the flour in. Before that, during the 'creaming' stage of combining the sugar, butter, eggs, more beating makes a lighter fluffier cake.
That's very useful to know Marm! Thanks!
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