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Am I the only one who thinks underbaking is worse than overbaking?
I run a small cake shop on Broughton Street in Savannah, and on a Saturday in April I sold a lemon sponge that I pulled out at 22 minutes instead of the full 28. Twelve people bought slices, and three of them brought their plates back asking if it was supposed to be pudding. I get the whole moist cake thing, but a gummy crumb is still raw batter pretending to be fancy, and I would rather eat a dry slice than a slimy one. So is anyone else team overbake, or am I really alone on this?
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tyler36818h ago
Wait so when you say 22 instead of 28, did the toothpick come out clean or were you just going off the timer? Cause that's the real question here. If your oven runs hot or the batter sat out too long before it went in, 22 could be totally done, but if you pulled it early on purpose to chase that moist thing then yeah, that's on you. Also what did those three people actually say, was it just texture or did it taste like raw flour too? I've had underbaked stuff that was gross and underbaked stuff that was fine, so the line matters. Did anyone who kept their slice say it was good, or did all twelve just eat it quietly and hate it?
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