Escoffier On Line

I recently made a friut cake and am wondering why the top formed a large crack. Instructions were to bake @ 375 for 30 minutes then reduce temp to 300 for a further 45-60 mins. Is it because the temp was too high initially or it was in too long at that temp (375)? I did notice that the rising process occurred during the first 30 mins and that by the time I reduced the temp it was already cracked. The caked turned out great otherwise!

Saxpat wrote:
Is it because the temp was too high initially

That would be my guess, tough to tell without being there.

Is your over calibrated? Temp might be a little high.

DB

Hi Saxpat,

Possibly the over temperature was too high or the cake was not in the center of the oven. Cracks ofter happen when the cake forms a crust and the center expands through the crust on top cracking it.

Could also be a mixing issue, not mixed enough but the temperature is more likely.

Cheers,

G