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The 350 degree rule I ignored for 10 years, my cakes always sank
Last month I finally looked up why my pound cakes kept caving in the middle. Turns out opening the oven door even a crack in the first 20 minutes drops the temp by like 50 degrees and messes up the structure. I got this from a King Arthur Flour blog comment, not even the main article, a random reply from some lady named Carol in Ohio. So I bought a $12 oven thermometer and learned my oven runs 25 degrees hot too. Next cake I baked without peeking and it stayed flat, first time ever. Has anyone else been baking on a wrong temp this whole time without checking the dial?
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vera5141mo ago
Wait, if the oven was running 25 degrees hot, wouldn't your cakes have been baking too fast on the outside and raw inside, which is its own kind of sink hole? Did you check the temp during the whole bake or just trust that first reading?
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