Rubbery Devil's Food Cake

[Chopstix]

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?

 

[axeldbljumps]

chopstx, what you see is called tunneling. It is a sign of overmixing.

 

[Gretchen]

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)

 

[Chopstix]

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

 

[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

 

[Andy M.]

Your baking powder should have an expiration date on it.

 

[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.

 

[Chopstix]

Your baking powder should have an expiration date on it.

Just checked. Expired March this year

 

[Chopstix]

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.

 

[Chopstix]

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!