Belling GOURMET 900 DF Service Manual page 21

PROBLEM
Fruit sinking to the bottom
Cake sinking / dipping in the centre
Surface cracks
Hard outer crust with a damp patch inside
Burnt outside
Texture with pronounced holes.
Texture too close and cake insufficiently risen.
Cake crumbles when cut
Too dry
Domed top
Hollowed / sunken top
Very pale, but cooked
Overflowing tin
General Baking Guide
Trouble-shooting - Fruit Cakes
Trouble-shooting - Sponge Cakes
POSSIBLE CAUSE
Low oven temperature which may cause the cake to
take longer to set, allowing the fruit to sink. Or, too
much liquid, or raising agent. The fruit may not have
been properly washed and dried.
Too much raising agent in the mixture. Too hot, or too
cool an oven. Or, not enough liquid or insufficient
creaming.
Too small a tin, or too much mixture in the tin. Too
much raising agent in the mix, plus not enough liquid
or insufficient creaming. The oven may be too hot.
Oven too hot, therefore the cake baked too quickly.
Too much sugar, or insufficient liquid.
Oven temperature too high. Oven too small for the
size of cake. Insufficient protection around the tin.
Cake baked on too high a shelf.
Too much raising agent. Flour unevenly mixed.
Not enough raising agent. Not enough liquid. Too
cool an oven. Insufficient creaming.
Not enough liquid. Baked for too long. Not enough
sugar. Too much baking agent.
Over baking. Insufficient egg or liquid. Too much rais-
ing agent.
Insufficient creaming of mixture. Cake baked on too
high a shelf position, or at too high a temperature.
Paper liners can cause the outer edge not to rise and
the centre to peak.
Too much raising agent. Oven temperature too low, or
incorrect shelf position. Cake removed from oven
before it's cooked. Use of soft tub margarine.
Oven temperature too low. Baked too low in the oven
Tin too small for the amount of mixture
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