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    Grrma's Avatar
    Grrma Posts: 1, Reputation: 1
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    #1

    Dec 17, 2011, 10:12 AM
    Why does my cakes come out spongy and tough?
    Sometimes my cakes end up sponge like, full of small holes and a tough texture.

    Thanks for any help.

    Grrma
    tickle's Avatar
    tickle Posts: 23,796, Reputation: 2674
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    #2

    Dec 17, 2011, 11:41 AM
    Could be not enough mixing, stinting on good ingredients like eggs, using cake and pastry flour instead of all purpose. Your oven may be the culprit, and of course, what type of cakes do you like to make?
    Ccotter's Avatar
    Ccotter Posts: 3, Reputation: 1
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    #3

    Dec 26, 2011, 04:32 AM
    That sounds like you didn't mix it for long enough. I would always sift flour as it allows air through and will make the cakes lighter. Eggs should always be whisked prior to being mixed into your main mix. And if the mix is too tough then I would ask did you put a little too much sugar in it... That can make things tough too...
    Aurora_Bell's Avatar
    Aurora_Bell Posts: 4,193, Reputation: 822
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    #4

    Dec 28, 2011, 08:52 PM
    To me, it sounds like you are over cooking them ion one side...
    10longj's Avatar
    10longj Posts: 12, Reputation: -1
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    #5

    Jul 22, 2012, 08:17 AM
    After mixing the mixture, try putting it in the blender for a little bit, and make sure that there are no lumps of butter.
    tickle's Avatar
    tickle Posts: 23,796, Reputation: 2674
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    #6

    Jul 22, 2012, 08:34 AM
    Quote Originally Posted by 10longj View Post
    after mixing the mixture, try puting it in the blender for a little bit, and make sure that there are no lumps of butter.
    Butter is usually creamed in with the sugar, therefore no lumps.
    JudyKayTee's Avatar
    JudyKayTee Posts: 46,503, Reputation: 4600
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    #7

    Jul 22, 2012, 09:16 AM
    Quote Originally Posted by 10longj View Post
    after mixing the mixture, try puting it in the blender for a little bit, and make sure that there are no lumps of butter.
    Would you post your source for this? It's my understanding that putting it in a blender will make it tough from too much beating, over beating.
    Shakeh's Avatar
    Shakeh Posts: 25, Reputation: 3
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    #8

    Aug 4, 2012, 12:56 PM
    This was an advice from my Grandmother that after beating and mixing well the cake mixture and after pouring it into the pan shake your cake pan carefully two or three times before putting it into oven because this will make the air bubbles disappear and you will have a smooth and slick cake.
    tickle's Avatar
    tickle Posts: 23,796, Reputation: 2674
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    #9

    Aug 4, 2012, 02:26 PM
    Quote Originally Posted by Shakeh View Post
    This was an advice from my Grandmother that after beating and mixing well the cake mixture and after pouring it into the pan shake your cake pan carefully two or three times before putting it into oven because this will make the air bubbles disappear and you will have a smooth and slick cake.
    Yes good advice and it also settles the cake to rise evenly
    zaheboum's Avatar
    zaheboum Posts: 9, Reputation: 1
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    #10

    Dec 19, 2012, 07:54 PM
    Flour mixed with yeast, the yeast will break down flour starch and produce carbon dioxide. When the dough is heated, the carbon dioxide will expand out to the formation of pores in the dough.
    tickle's Avatar
    tickle Posts: 23,796, Reputation: 2674
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    #11

    Dec 20, 2012, 09:41 AM
    We are not talking about yeast and flour. We are talking about cakes which use baking powder.
    JudyKayTee's Avatar
    JudyKayTee Posts: 46,503, Reputation: 4600
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    #12

    Dec 20, 2012, 09:47 AM
    You use yeast when you bake a cake?
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