I have a question about the recipe "Louisa's Cake" from Jennifer Wagner. I followed the recipe exactly, but had to bake it for 45 minutes. Even then, the middle was raw. The rest of it was delicious, so I'd like to know how to solve this problem.
Have you checked your oven temperature lately? They're highly unreliable. Did you use the pan recommended in the recipe?
Could it be that the cake was not mixed properly? That is if the oven does not have a temperature emission problem.
I agree with Smaug that the temperature of the oven is probably to blame. My oven run about 15 degrees cooler and has caused me problems before.
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?
Log InHey, you! Welcome back.
Don't have an account?
Sign UpEnter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
