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Why is my cake not rising?

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).

asked by schwartzsrc over 3 years ago
5 answers 2261 views
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HalfPint

HalfPint is a trusted home cook.

added over 3 years ago

Test the baking powder by stirring a spoonful into water. It should bubble vigorously. If not, get another one. Just because it's new doesn't mean it hasn't gone bad.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 3 years ago

Good point. I did the test, and it hardly
bubbled!! I'll get a new one tomorrow. Thanks! Note--my non-rising genoise doesn't use baking powder or baking soda, only eggs.

B0e51b35 a002 4fdd adc2 f06fa947184e  baci1
HalfPint

HalfPint is a trusted home cook.

added over 3 years ago

I guessed that the baking powder was the culprit since you did have any problems with your genoise.

B0e51b35 a002 4fdd adc2 f06fa947184e  baci1
HalfPint

HalfPint is a trusted home cook.

added over 3 years ago

Sorry that should be ' did not have probs with the genoise'

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 3 years ago

Replace your baking soda and powder at least once per year.