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Uneven cake: oven isn't always the cause
The article explains that the uneven rise of one side of the cake and the fall of the other after baking do not rely solely on the type of oven used. Instead, they can be caused by the methods of preparation and mixing. One of the main causes is improper distribution of the batter within the pan, as uneven pouring leads to uneven rising. The mixing process also plays a crucial role; overmixing or undermixing can affect the cake's structure and height. Excessive mixing may strengthen the structure initially but cause the cake to collapse afterward, while insufficient mixing weakens it. Additionally, using an inaccurate amount of egg whites or baking powder, choosing an inappropriate pan size, can result in uneven rising on one side. Differences in oven temperature in various areas are also among the most common reasons, since some ovens have hotter zones that cause certain sides to rise or brown faster. To achieve a evenly risen cake, it is advised to level the surface of the batter before baking, ensure precise measurements of leavening ingredients, distribute the batter evenly, place the pan in the center of the oven, and position it on a flat rack. If the oven has hot spots, it is preferable to rotate the pan during baking and avoid opening the oven door too early, as this can cause the structure to collapse.
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