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Hello!!! I have made the gluten free cake recipe from @vanessahernandez the chocolate cake, all very well until I took it out of the oven and when it was cooling it made a hole in the center ,,:( could it be that when I was checking it I opened the oven and that caused it to go down? Thank you
Hola!!! He hecho la receta de tartas sin gluten de @vanessahernandez el pastel de chocolate, todo muy bien hasta que lo saque del horno y cuando enfriaba se hizo un hueco en el centro ,,:( podría ser que cuando lo revisaba abrí el horno y eso ocasionó que bajara? Gracias
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Lana Mihajlović6 Comments-
Level:
Scoolinary Team
marcela! Thank you for sharing your experience. That sinking in the center of the cake can be due to several causes, and one of them could be opening the oven prematurely, especially if the center had not yet baked well when cold air enters, the cake can collapse.
In gluten-free cakes this is more common, since they do not have the structure that gluten normally provides to support the volume. Here are some tips to avoid this in the future:
1. Avoid opening the oven for at least the first ¾ of the baking time.
2. Check for doneness with a toothpick in the center: it should come out with moist crumbs, not raw.
3. Use ingredients at room temperature, especially eggs.but be brave! In spite of the hole, it is sure to be delicious.
Level:
Scoolinary Team
¡Marcela! Gracias por compartir tu experiencia. Ese hundimiento en el centro del pastel puede deberse a varias causas, y una de ellas sí podría ser abrir el horno antes de tiempo, especialmente si el centro aún no se había cocido bien al ingresar aire frío, el pastel puede colapsar.
En pasteles sin gluten esto es más común, ya que no tienen la estructura que normalmente aporta el gluten para sostener el volumen. Aquí van algunos consejos para evitarlo en el futuro:
1. Evita abrir el horno al menos en los primeros ¾ del tiempo de cocción.
2. Verifica la cocción con un palillo en el centro: debe salir con unas migas húmedas, no crudo.
3. Usa ingredientes a temperatura ambiente, especialmente los huevos.
¡Pero ánimo! A pesar del huequito, seguro que quedó delicioso.
2a year agoTranslated from Spanish
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Level:
Executive Chef
@Sussan Estela Olaya cuanto aprendo leyendo los consejos que dais
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Level:
Scoolinary Team
@mercedesminayapalaciosgmail-com que alegría saber eso Mercedes ❤️
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Level:
Sous Chef
Hello!! That definitely sounds frustrating—especially after everything was going so well!
Yes, opening the oven door while the cake is still baking (especially in the first 20–30 minutes) can definitely cause it to sink in the center. The sudden drop in temperature can interrupt the rise. Gluten-free cakes are even more sensitive to this because they don’t have the same structure that gluten provides.
I actually had a very similar situation once—everything looked perfect, and then boom, the middle caved in while cooling. I had opened the oven just to check, and that was enough to ruin the rise. So I totally feel your pain!
Also, double-check that the cake is fully baked before taking it out—sometimes it looks done on the surface but still needs a few more minutes inside.
Don’t get discouraged—you’re doing great, and gluten-free baking has a bit of a learning curve. Next one will be perfect!
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a year agoTranslated from Spanish
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Level:
Scoolinary Team
🍫 Hi Marcela! So glad you were encouraged to try @vanessahernandez‘s recipe, that gluten free chocolate cake has all the makings of a hug in dessert form.
I understand the frustration of sinking in the middle, but you’re not alone: it happens to many of us! Opening the oven prematurely can be a cause, yes, especially if it was still in the growing phase or if there was a sudden temperature change.
I hope that Sussan and Lana’s comments have helped you understand a little more what could have happened – and above all, that they have made you want to keep trying. Sometimes from these little stumbles come the best learnings (and flavors too!).
Level:
Scoolinary Team
🍫 ¡Hola Marcela! Qué bueno que te animaste a probar la receta de @vanessahernandez, ese pastel de chocolate sin gluten tiene toda la pinta de ser un abrazo en forma de postre.
Entiendo la frustración del hundimiento en el centro, pero no estás sola: ¡nos pasa a muchas! Abrir el horno antes de tiempo puede ser una causa, sí, sobre todo si aún estaba en fase de crecimiento o si hubo un cambio brusco de temperatura.
Espero que los comentarios de Sussan y Lana te hayan ayudado a entender un poco más qué pudo haber pasado —y sobre todo, que te hayan dado ganas de seguir intentando. A veces de estos pequeños tropiezos salen los mejores aprendizajes (¡y sabores también!).a year agoTranslated from Spanish
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