How can I avoid an underbake in a bundt pan?
I've made a Cardamom Cream bundt cake twice now and both times it's dense and under baked after an hour baking time. I'm thinking of whipping the egg whites to lighten the batter/cake than folding into the dry ingredients and cream. Any thoughts or advice would be appreciated.
Best Answer
If in doubt, a cake, unless it has a very sticky filling (fruit+sugar, chocolate...), can almost always be tested by pushing a toothpick/skewer right through the center (while in opened oven - oven gloves advised if inexperienced :), and checking whether the stick comes out clean - if not, give it extra baking time. If the exposed surface would brown too much by doing that, cover with aluminium foil.
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How do you keep a cake from sticking to a bundt tin?
How to prevent Bundt cakes from stickingHow do you keep a bundt cake from doming?
Before putting in the oven, tilt the pan to the side so the batter starts to run up the side of the pan a bit, then rotate the pan around so that the batter starts up the side of the pan the entire way around. this helps to eliminate the 'mounding' in the middle of the cake that is sometimes an issue.Why does a bundt cake get stuck in the pan?
Make sure to get every square inch and crevice of the pan, because your cake is guaranteed to stick to any parts left un-greased. And whatever you do, don't substitute butter for shortening. The milk solids in butter will actually act like glue, causing the batter to stick to the pan.Do you have to grease a bundt cake pan?
We recommend greasing your bundt pan generously with spray oil (easiest) or use a pastry brush to brush oil or melted shortening into every nook and cranny. The milk solids in butter can actually exacerbate sticking, especially with the more intricate details of bundt pans, so it's not the best choice for this job.How to Prevent Bundt Cake from Sticking
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