I’m a baker for years. For some reason, I am getting black specks in my cake. A little on the hard size. Mine batter is perfect. What is causing th
Fresh eggs, flour, sugar, vanilla, etc. I threw 2 cakes away the past few weeks.
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In it, the commentators suspect old or not fully incorporated baking powder. They suggest sifting the baking powder with a fine sieve.
The bitter taste surprises me - doesn't sound like it would come from any of your regular ingredients.
But the baking spray to prepare the pan may be a problem. I stopped using it years ago because of what I remember as a chemical taste. Could that be similar to what you are describing as bitter?
Have you tried one version with either olive oil or butter to grease the pans? Side by side comparison, one of those with baking spray?
If you do, I'd love to hear the results.
Take a cup of flour, pour it out on a flat surface, then pour yourself a good bourbon. Sit and watch it intently while you sip your cocktail for any small crawly things that may be turning black as the incinerate in the oven.
Examing the pans with a magnifying glass for imperfections in the pan.
If the flecks are on the bottom and sides, it's probably the pan. If the flecks are uniformly interspersed throughout the batter, it's one of the ingredients.
Those are the only things I can think of.