I found this online at http://www.prestoflour.com/Portals/TheArtOfBaking/portal.aspx?tabid=21#FAQ14 Assuming you are working with a well-balanced formula, when a cake falls, peaks and cracks, or has poor texture, the first thing to consider is the oven temperature. The next is the proportion of ingredients (how they are weighed or measured). Incorrect substitutions without adjustments are often the problem; jumbo eggs instead of large, all purpose flour instead of cake flour without making necessary adjustment, old baking powder. Assuming you are following directions precisely and has accurately weighed or measured the ingredients, the most common cake problems and causes are: Burnt on bottom with undercooked batter Cause: Inadequate air circulation in oven Burns on sides Cause : Uneven heat in oven Oven too full Oven too hot Baked too near sides of oven Coarse grain Cause : Too much leavening Insufficient creaming Use of liquid shortening Use of ordinary flour Oven temperature too low...
