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I have made this a few times and the cake splits in the oven and therefore breaks wen it is taken out of the tin. Has anyone found a way round this at all as it tastes lovely so I would like to get it looking lovely too! I am quite new to baking so that may be part of the problem. Thank you in advance.
The oven could be too hot.
Dx 1992 OMS 25-2-09
I find this happens to my cake when I have added a bit too much flour and the mixture becomes too dry and when cooked it cracks!
Rather than lowering the amount, just make sure you haven't over stepped the quantity....I'm definitely not a pro and there are some real foodies on this site ( like Wendy:-) ) that might have another explanation...personally I think 1/2 cup of sugar is quite adequate too.:-)
Rose x
13 posts Page 2 of 2

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