cake smells bad of egg, is dense and rubbery
This was the first time bake a cake (basic sponge cake) with an electric beater. The final result was that the cake was smelling very bad of eggs, it was was very dense and rubbery.
I dont see this kind of cake in bakery, there the cakes are fluffy, soft and dontsmell of eggs. what is that they use in bakery. or what could have gone wrong in making my cake.
This is the link which I followed to make the cake:
https://www.youtube.com/watch?v=HF7BlcIGNyo&t=96s
I did exactly as shown in the video.
I put:
3 eggs, 1 cup flour, 1 cup all purpose flour, 1/2 tea spoon baking powder, few drops vanilla essence, 1 cup sugar, 1 table spoon butter, few drops of milk.
I made the batter this way: I separated the egg yolks and egg whites, and whipped the egg whites untill it became like foam an it aside .Then I started beating the egg yolks with vanilla essence,butter, milk and sugar in batches and set aside. I mixed baking powder in the flour. Then I mixed then egg yolks in the egg whites. Then I mixed flour in the batter. I preheated the oven at 160 degree for 1 minute. Then for 20 minutes I baked the caked at 200C.
Please help! :(
Best Answer
For any specific answer, the recipe and if possible pictures would help, but I will try a general idea which comes to mind. If your cake smells like eggs, it is eggs. To me this would mean inadequate aeration of the eggs and mixing with the dry ingredients. A dense, flat, rubbery cake again would be an indication of the same. If it is also wet, under cooking may compound it.
The sponge I make calls for yolk and whites to be separated. Yolks are then beaten to a ribbon state and whites to at least soft peak. Yolks are used to make a batter and the whites are then very gently folded in. This aerates the eggs enough that as long as there is not a delay before baking it is almost impossible for the cake to not rise and be soft from the expanding of air trapped in the egg. Not having this air in the eggs would result in baked eggs with a bit of flour added.
ETA: I would suggest online "Joy of Baking", look up their videos on sponge cakes. You do not need follow their recipe if you have one you would rather, but they tend to do a good job showing the proper level to beat the eggs for a ribbon and folding in egg whites without collapsing the foam.
Pictures about "cake smells bad of egg, is dense and rubbery"
Quick Answer about "cake smells bad of egg, is dense and rubbery"
If your cake smells like eggs, it is eggs. To me this would mean inadequate aeration of the eggs and mixing with the dry ingredients. A dense, flat, rubbery cake again would be an indication of the same. If it is also wet, under cooking may compound it.Why is my cake eggy and dense?
This could be due to the ingredients or the oven. Check you put the right amount of wet ingredients in, e.g. using large eggs (if asked for) rather than small and measuring liquids out properly. Similarly, you don't want to put too much of any dry ingredients in, as these absorb moisture.Why does my cake smell like rotten eggs?
When eggs are heated past 180\xb0F, they start to produce hydrogen sulfide compounds, which lead to that awful smell that's associated with eggs. If you're overcooking your cake, it's likely getting too hot and you're risking it starting to produce this terrible smell.Why is my cake dense and rubbery?
The reason why a cake gets rubbery is that the overmixing of flour activates the gluten. It makes cakes hard instead of the lovely soft spongy texture we associate with a good cake. And the over mixing is usually caused from incorrectly creaming butter and sugar.How do you get the eggy smell out of a cake?
A 1 tablespoon (15 mL) of vanilla extract does wonders for your cake. The vanilla can help cover up an overwhelming egg taste or smell, and adds another touch of flavor to your cake. After beating the eggs and mixing your cake batter, add 1 teaspoon (4.9 mL) of vanilla extract.How To Fix A Cake Too Dense And Rubbery
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Pavel Danilyuk, Sam Lion, olia danilevich, Anastasia Shuraeva