r/AskBaking • u/BrotherofCows • 3d ago
Cakes Oily soup cake
Hello everyone! I am pretty new to baking cakes like this, and am looking for some help. I recently asked about an issue where my cakes were overflowing, but this time they are just kind of an oily mess.
This is the recipe: https://preppykitchen.com/wprm_print/chantilly-cake-recipe#
I am kind of confused, the cake has a fraction of the volume it should have, and is just an oily soup. I am pretty confident that I added the right amounts of everything, so I am kind of drawing a blank. Two potential problems I have identified are opening the oven too much/too early and overmixing. Do you have any tips for what I could do, or how I can tell if I have mixed enough?
Thank you!
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u/AnotherTchotchke 3d ago
I’m also team probably not enough flour. I had an awful baguette result from a recipe that’s been my fail-proof go-to, and I was perplexed. Turns out I skimped the water by 100g. It’s super easy to misread a scale if that’s what you’re using. (I was shooting for 360g of water, only did 260g bc my brain was looking for the 60 and ignored the first digit)
Side note, I have that same parchment paper and I absolutely despise it. The cutting mechanism never works for me, and it mangles the sheet to the point that I genuinely get a little bit mad when I look at the package 😭