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).