Points About Cake Baking
/ Dear Aunt Daisy, What causes a cake to crack on the top when baking, and the mixture to run over through the crack when in the oven? I hope you may be able to tell me something to remedy this mistake. I think I may have the mixture too moist. However, I know you will be able to help me on this matter, and so I will wait for your advice.-" Southbridge " (Canterbury). I think you may have your oven too hot, and a little too much rising in the mixture. The heat makes the cake rise up too fast, and the. top of it gets crisp and set, while the inside is still rising. Then this has to break through the crust. If the oven were moderate, and the mixture not so overcharged with rising, it would all rise evenly and the top crust would not form too soon, If your oven is electric have the top heat on " low."
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19411010.2.61.3.3
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New Zealand Listener, Volume 5, Issue 120, 10 October 1941, Page 46
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165Points About Cake Baking New Zealand Listener, Volume 5, Issue 120, 10 October 1941, Page 46
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