The oven temperature is very high
Controlling temperature is an essential element if you want to obtain a uniform cake without cracks. In general, it cannot be very high or very low. In many cases, the amount of ingredients has been correct and the cake mixture is well done, but the baking temperature has not been correct and has damaged the cake. Many heat can cause the yeast to rise very fast, which will subtract time in the formation of the crumb and, consequently, will form cracks. In addition, when cooking so fast, there is a risk of burning on the outside and is raw inside, giving it a fragile structure that may break or crack easily. The oven temperature for biscu Lower for a longer time. If your oven is very powerful, do not bake at the same temperature that indicates the recipe, do it at a lower one and extend the cooking time. If you know your oven well, you will know what time to give it, if not, we recommend you to do some previous trials.
– Use an oven thermometer. This device will help you a lot, since you will know what temperature you really reach your oven.
– Know your oven. Before everything, you need to experiment with your oven. Try different recipes, take note and continue to practice. The essay and error will avoid future unexpected surprises while cooking.
If you have used an adequate oven temperature, but the cake is still raw, visit our article why I have the raw cake inside to find the solution.
Excessive baked time
Another cause of why the cake opens in the oven could be the excess of baking. If you cook too a cake, four things can happen: that cracks, cracks, dry or burned. In these cases, the cake loses moisture due to prolonged exposure to heat. For this reason, be sure to get it right in time, neither before nor after. The only exception to this rule arises from the differences that exist between home ovens, because some will need more baked time because they do not heat enough. Ideally, the cake will soon be ready for more than 40-45 minutes, so take advantage of the last minutes to check if it is still raw or if you can already take it out. They have in mind that if you live in a very cold place, you can leave the cake in The oven for 5 more minutes to avoid a sharp change of temperature that lowers it. If you do, turn off the oven, open the door and let the heat come out progressively.If what happens to you is that, just after taking it out of the oven, the cake loses volume, we recommend you visit our article why you get off The cake when I take it out of the oven to identify where the problem is.
The mold is very small
Another essential point to obtain a good cake is to use an appropriate size mold. If the mold is very small, the dough will be overflowed during baking and, therefore, the final product will be a sunk cake in the center or cracked on the surface. When choosing the ideal mold, think that the dough should cover 2/ 3 of the same. Nor should it cover less than that, because it is one of the causes that explains why the cake does not rise. The perfect balance is adequate, because you guarantee a good result and an aesthetically pleasant cake.
Excess flour or dry ingredients
If the dough contains more due flour or has too many dry ingredients, the mixture will be unbalanced, thus losing its moisture. Consequently, the cake will dry and open, showing cracks. To correct this problem, change the recipe or measures the ingredients very well (use suitable utensils to do so). If you replaced ingredients, you added dust cocoa or other dry ingredients that were not in the original recipe, make sure the measures compensate for the absence of the original ingredient or the excess of dry ingredients.
