Cake question?!
Cake question?
I baked a cake in a circle tin that's smaller than the required size. The required size is a rectange 13 by 9. I followed all the directions and baked it, but it turned out all rubber like. Why?
Answers:
It is the result of too much flour, flour that has too high a protein content, not enough sugar or shortening, and/or overmixing. In short, it is the result of the formation of gluten, the elastic protein structure that you want in bread, but that you really don't want in cakes and pastries. Gluten is produced when liquid comes in contact with two of the proteins in flour and is stretched, which is exactly what happens in your mixer.