Why is it that wine cakes do not break nicely if baked in overgreased tins

If wine cake tins are heavily greased, not only will the bottoms of the cakes probably peel off, but also the cakes will bake out flat and will not break in the centre. The break is caused by the formation of a thin crust on the top of the cake before full expansion has taken place, the completion of which bursts through the thin crust and grows in the centre, forming the bold or 'cauliflower' head normally expected with this product.

If the sides of the tins are heavily greased, the batter will quickly slide up the greased surfaces and will rise level with the centre. This prevents the centre of the already-formed crust being broken by the final efforts of the baking powder and steam. These expansive forces are evenly distributed instead of being concentrated at the centre so that instead of the necessary burst taking place, the cake will be flat and unattractive.

Continue reading here: Why do we find jam or marmalade goes watery

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