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There are a few reasons for this. A cake that rises too high and cracks is the result of using too much flour, or using flour that is too strong (example, using bread flour instead of cake flour), not having enough liquid in the batter (producing a dry cake), mixing it improperly (there are specific mixing methods that you must use depending on the type of cake, like angel food, chiffon, sponge, etc.), or your oven is simply too hot.
. I quote the following: . "... PROBLEM: Cake domes in center Possible Causes: Oven too hot at beginning of baking; too much baking powder or soda Possible Solutions: Use an oven thermometer to check oven temperature; check leavening proportions against similar recipes ..." . From the cake troubleshooting page at: . http://funadvice.com/r/15g6jiaiqnm
Best wishes - Majikthise. .
ok. thanks for your info. btw, is baking powder the function to make the cake more spongy? can i use cake emulsifier to replace baking soda?
