I've been making my chocolate chip cake from scratch for 35 years, and it's always been great. Lately, it's not rising. What's the problem? The oven has a stand-alone thermometer (350°F). The cake tins are new, professional non-stick which I grease (butter) and flour. My old tins are professional, not non-stick, and I grease and flour them. I cleaned them with SOS for years. The baking powder is brand-new. Could over-beating be a problem? Can you think of anything that could cause this problem? I've also had the exact same problem lately with my genoise (no baking powder, just separated eggs).
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.