There is this cake that when I have been baking it for awhile, all of the sudden it starts to sink in the middle and the topping is rolling down into the cake. The cake used to rise and sort of mound in the middle with a nut topping. All of the sudden the cake when put in the oven after 10 minutes, the sides rise and roll the layer of topping down into the center of the cake, like swallowing it up and the cake has a huge hole in the middle. No topping left on top. i just got this oven and switched from a Vulcan. I have tried to bake over 50 different batches of this cake and the problem persists. What am I doing wrong or is the oven the problem. The oven is wired as single phase not 3 phase, could that be the problem. I am extremely frustrated and it is costing me a lot of money in ingredients trying to figure this oven out. I bake this cake in 5 different sizes. The large round cake turns out fine, the smaller round cake sizes are ok, however the medium loaf and small loaf pan are the problems. I did not have this problem with the Vulcan.
Any suggestions or comments is greatly appreciated.
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a couple of things to check--are you baking more product than usual at one time?does your oven have a load control dial?if so the dial could be set wrong or inoperative.if your baking to much product than normally the excess moisture could cause this.has any electrical work been done to the oven or its power line.is the fan running clockwise?when you look at the fan do you see a tube in front of it?if so check for a blockage (tinfoil).lastly you could have a bad heating element.
Get a cheap oven thermometer at your grocery store and check the temp before you put a cake in. Regardless of the kind of oven, this is the best way to be sure your temperature is correct before baking. I use one every time I bake, and I never have issues due to incorrect temp. I might have issues due to OTHER screw ups on my part, but it's not because the temp is wrong. You can buy an oven thermometer for a few dollars.
There are many things that can cause cakes to fall in the middle.... Jumping, etc., around the baking area is unlikely to be a problem except with very delicate sponge or angel food cakes. More likely, cakes fall when the crust appears to be done, but the batter is not baked through the middle. An uneven baking temperature is a frequent culprit; check the temperature of your oven with a separate baking thermometer, and be certain that your oven holds a steady heat through the entire baking period. Some older ovens preheat properly, then cycle off and drop the temperature after 15 or 20 minutes, which causes the uncooked portion of the cake to fall.
Less likely but possible problems could be inaccurate proportions of baking powder or baking soda if the cake is made from scratch. This could occur with cake mixes if sour milk or buttermilk is used instead of regular milk; the additional acid in sour milk requires additional baking soda to rise properly. Eggs that are not beaten properly, or perhaps beaten too much for the type of cake being made, might also cause problems. Joe
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I have a 2yo Kitchenaid oven, and my advice is first, don't use convection for cakes or pizza. Use the thermal oven. For pizza preheat to 500 degrees, then put the pizza on the lowest rack, and bake for 7-8 minutes.This way the bottom browns, and the top doesn't get broiled from the top element coming on during the bake cycle.
As for cakes, again place them on the low rack so that they get bottom heat. I keep my eye on the oven and when the broil element comes on I stick a piece of foil over the cake until it goes off. Otherwise it will set the top and the cake won't rise as much. Even doing that cakes don't rise as much as they did in my old oven, and they brown too much on top.
The convection oven does a good job of cookies, and the broil mode is okay.
I wish I hadn't bought this oven, but I didn't know about the upper (broil) element coming on during the bake cycle until I'd had it for awhile, and it was too late to return it.
If anyone's shopping for an oven, ask questions, and don't get one that maintains the oven temperature by activating the broil element when baking.