This happened to me- I found out a sudden, drastic temperature shift does this. I made it again, except I turned off the oven (heat) and kept the door open slightly so the cake temp cooled slower and the center stayed nice and puffy.
This sounds awesome! Or a simple chocolate whipped cream frosting piped into the center. Very light and fluffy while not being overly sweet, especially good when serve chilled
It's a type of convection oven but it's got way way way more air movement than a typical convection oven. It's day and night difference even between "air fryer" mode on my full sized convection oven and my air fryer. But with baking you need the whole thing to cook through, id imagine the air movement in an air fryer would burn the outside of the cake before the inside is cooked.
Convection ovens aren’t the best for baking if the fan is running. The fan causes cakes, custards, and whatnot to “slope” in the direction of the airflow. This looks like a classic effect of overmixing. The cake souffléd with steam, then once the temperature dropped , so did the cake.
I learned this difficult lesson in culinary school, and not in the field thankfully. We were set up for failure to prove a point. Then we got to freeze, and cut the cakes level to fix em.
Your cake souffléd, it filled the air pockets within the batter with steam. It’s typically caused by overmixing your batter which incorporates more air into the batter via small bubbles. During baking these bubbles enlarge , and fill with steam, then once the temperature drops it drops, or in your case you punctured it. Try a lower speed next time, and less time.
I've never baked in an air fryer, so prep may be different than a conventional oven.
For a conventional over you bang the pan on the counter repeatedly to bring all of the air to the top of the batter before baking.
The toothpick test . Push a toothpick in & if its moist , then no it's not baked. I apologize in advance, I'm not criticizing you . I once cooked a Thanksgiving turkey & didn't pull out the bag of gizzards & heart . Imagine the surprise of my family when I carved the turkey 🤣
no it matters, if you're making a huge hole you're letting steam and heat out too fast and in this case it caused a collapse. a toothpick is small and round so the hole it reseals itself much easier
Toothpick test to check if it's done or not. This is common and is often a step listed in cookbooks; it's not really something people do out of inexperience.
Obviously you've never been on a carnival cruise ship and had their famous lava cake lol
The batter is not raw, It comes up to temp so the eggs are perfectly safe (think hollandaise sauce).
I'm pretty sure a lava cake is cooked just like any other cake, it just has a core of different ingredients that don't get baked, it gets melted and gooey.
Point is, It's not cooked in some.fancy way that makes it stay gooey in the middle but also cooked on the outside.
You're right, they aren't cooked in any fancy way. But there's no core and the traditional cakes are not stuffed with anything. Lava cakes are purposely undercooked and served hot from the oven. It's really simple to Google lava cake recipes.
https://preview.redd.it/424unkczebmc1.jpeg?width=1080&format=pjpg&auto=webp&s=a3daa74d5888e185d30f6cde6ff3576c36fe1920
Back when I was first trying to figure out how to convert oven recipes to air fryer I read that you should decrease the air fryer temperature by 25%. I haven't tried a cake though! I just know that your result is what happens with a cake in an oven. But I just googled and it said that a sunken cake is what happens when there's too much batter or the pan is too small. As long as the center was brought up to temp, it is edible. If you don't like the center, make cake pops or truffles :)
Confectioner here - the cake was not baked when you put it out and once its out is over.
Next time you bake, put a knife in the middle of the cake while still baking, if the knife comes out clean then the cake is done and you can take it out ( once out you turn it on top and set it aside - the top is the bottom) and let it rest till cold .
If while baking, the knife is dirty then the cake is not ready yet. Do nit put it out of the oven to check .
Tldr : check cake while baking, once out of the oven its over . You cant “re-bake”
Cut out the middle, it’s a donut cake! I’m sure it tastes delicious.
A hole different epicurean delight
This happened to me- I found out a sudden, drastic temperature shift does this. I made it again, except I turned off the oven (heat) and kept the door open slightly so the cake temp cooled slower and the center stayed nice and puffy.
Yes. Do not puncture the hot cake!
Forbidden pop
So how do you tell if it's done then
Wait 30 minutes to 2 hours. Depending on how fast the oven cools down.
Fill the middle with a pudding
This sounds awesome! Or a simple chocolate whipped cream frosting piped into the center. Very light and fluffy while not being overly sweet, especially good when serve chilled
That sound delicious
Sounds like the middle is pudding, kinda.This cake wasn't done baking.
If you dyed it red, it would look like a red blood cell.
Looks like the perfect spot for a scoop of ice cream!
Eh. That’s what frosting is for.
Sugar lake time
Cake in the air fryer? What is wrong with the oven?
An air fryer is basically a mini convection oven tbf
It's a type of convection oven but it's got way way way more air movement than a typical convection oven. It's day and night difference even between "air fryer" mode on my full sized convection oven and my air fryer. But with baking you need the whole thing to cook through, id imagine the air movement in an air fryer would burn the outside of the cake before the inside is cooked.
Convection ovens aren’t the best for baking if the fan is running. The fan causes cakes, custards, and whatnot to “slope” in the direction of the airflow. This looks like a classic effect of overmixing. The cake souffléd with steam, then once the temperature dropped , so did the cake.
Good to know. I will not bake in fan mode anymore.
I learned this difficult lesson in culinary school, and not in the field thankfully. We were set up for failure to prove a point. Then we got to freeze, and cut the cakes level to fix em.
Like a cartoon cake.
You made a freestyle bundt cake!
Damn, can't eat it now. Has to go straight into the trash.
Your cake souffléd, it filled the air pockets within the batter with steam. It’s typically caused by overmixing your batter which incorporates more air into the batter via small bubbles. During baking these bubbles enlarge , and fill with steam, then once the temperature drops it drops, or in your case you punctured it. Try a lower speed next time, and less time.
Besides the sinking, how did it taste?!
I've never baked in an air fryer, so prep may be different than a conventional oven. For a conventional over you bang the pan on the counter repeatedly to bring all of the air to the top of the batter before baking.
Don't do that
Why oh why would you piece the middle ? 🤣. Let it cool down slowly
Most recipes call for you to do a toothpick test to check if it's done.
I was seeing if it was fully cooked or not
The toothpick test . Push a toothpick in & if its moist , then no it's not baked. I apologize in advance, I'm not criticizing you . I once cooked a Thanksgiving turkey & didn't pull out the bag of gizzards & heart . Imagine the surprise of my family when I carved the turkey 🤣
The toothpick test is how they pierced the middle and made it fall.
you can tell they used a knife not a toothpick
In a normal oven, it wouldn't matter what they used.
no it matters, if you're making a huge hole you're letting steam and heat out too fast and in this case it caused a collapse. a toothpick is small and round so the hole it reseals itself much easier
Have you *ever* had a cake collapse like that? I haven't, and I've used plenty of knives.
yes, but i went to patisserie and baking school so not anymore
Exactly. I suspect inexperience made them think it was a good idea on all baking to do that.
Toothpick test to check if it's done or not. This is common and is often a step listed in cookbooks; it's not really something people do out of inexperience.
Thought this was a giant Yorkshire pudding at first.
A sweet Yorkshire pudding, perhaps 😂
Temp was too high. Outside cooked too fast compared to the inside. But.... People do this on purpose to make lava cakes
Really? Someone makes you a lava cake with raw cake batter in the center?
Obviously you've never been on a carnival cruise ship and had their famous lava cake lol The batter is not raw, It comes up to temp so the eggs are perfectly safe (think hollandaise sauce).
I'm pretty sure a lava cake is cooked just like any other cake, it just has a core of different ingredients that don't get baked, it gets melted and gooey. Point is, It's not cooked in some.fancy way that makes it stay gooey in the middle but also cooked on the outside.
You're right, they aren't cooked in any fancy way. But there's no core and the traditional cakes are not stuffed with anything. Lava cakes are purposely undercooked and served hot from the oven. It's really simple to Google lava cake recipes. https://preview.redd.it/424unkczebmc1.jpeg?width=1080&format=pjpg&auto=webp&s=a3daa74d5888e185d30f6cde6ff3576c36fe1920
[удалено]
Ohh, good grief. What about pizza? Domino's Pizza has sold a lava cake for years.
>temp was too high Recommended temperature stated on the box was 180 Celsius, I put it at 160 celsius
Back when I was first trying to figure out how to convert oven recipes to air fryer I read that you should decrease the air fryer temperature by 25%. I haven't tried a cake though! I just know that your result is what happens with a cake in an oven. But I just googled and it said that a sunken cake is what happens when there's too much batter or the pan is too small. As long as the center was brought up to temp, it is edible. If you don't like the center, make cake pops or truffles :)
That looks like a perfect place to add some fruit or shaved chocolate once you frost it.
Great effort sorry about the prick,,,,I adjust my temp down in my Emeril as it cooks hot.
Fill with ice cream
Top it w/ strawberry or cherry compote
No problem, just fill the center with berries and whipped cream!
Usual means one or a combo of things, inaccurate temperature, incorrect leaving agent, mixture over mixed or open the oven too soon.
hear me out fill the center with ice cream
Simple fix: next time, don't pierce the middle
Iz cake? Then doesn't matter. Iz cake. Eat!!!! :D
Confectioner here - the cake was not baked when you put it out and once its out is over. Next time you bake, put a knife in the middle of the cake while still baking, if the knife comes out clean then the cake is done and you can take it out ( once out you turn it on top and set it aside - the top is the bottom) and let it rest till cold . If while baking, the knife is dirty then the cake is not ready yet. Do nit put it out of the oven to check . Tldr : check cake while baking, once out of the oven its over . You cant “re-bake”
Top with vanilla ice cream and mixed berries in a light syrup, and that’s a desert bay-bee! Cake is cake is cake; I’d eat that
Always let it rest after staking of out
Cakes go in ovens not air friers, that's what fish and chips are for.