I switched from metal cake pans to glass 3 months ago and my sponge cakes keep sinking in the middle

I used to get perfect rise with my old aluminum pans (you know, the cheap ones from the dollar store) but after reading some blog post about glass being better for even heat I made the switch and now every single vanilla cake I bake has a crater in the center, has anyone else dealt with this texture thing?

2 comments

2 Comments

the_wendy21d ago

Oh man I actually read something about this exact thing from a food science blog. Apparently glass heats up slower than metal but then holds the heat way longer, so the edges of your cake set before the middle is done and the center keeps rising and then collapses when you pull it out. You got to lower your oven temp by like 25 degrees and add like 5 minutes to the bake time to let the middle catch up. Also glass pans need to cool in the pan for a solid 10 minutes before you try to remove the cake or the steam trapped inside will make it sink even more. Your old aluminum pans were way better at conducting quick even heat which is why your cakes came out perfectly before.

noah13521d ago

Set before the middle is done" well there's my whole problem summed up in one sentence. I just wanted pretty cakes not to become a thermodynamics expert. Guess I'm going back to dollar store pans.