what to do? How to fix it?

My cassava cake went soft, what to do? Does it have repair? It happens a lot, it’s not just you. It is common for the type of recipe and it also happens a lot with the carrot cake.

I’ll explain to you here why this happens, how to avoid it and how to do that little way to disguise it. Check it out!

Why is the manioc cake soft? How to prevent this from happening

This usually happens when we remove the cake ahead of time or open the oven ahead of time. Cakes that use more creamy ingredients, as is the case with cassava, need a longer time than traditional cakes.

Ordinary cakes, which have a firmer texture, ask for around 30 to 35 minutes to be ready. Already cassava or carrot cakes, order around 40 to 45 minutes. The temperature must remain the same, that is, 180º.

« Can’t I raise the temperature to speed up this process? » The answer is no. That’s because as a very delicate ingredient goes, if you increase the power of the oven, it will cook perfectly on the outside, but it will be raw inside.

So, all that remains is patience and be very careful with this recipe. 😉

How to fix very soft cake dough

Another common cause is the lack of alloy and wheat flour in the mixture. I will give an example of carrot cake, which is the same thing. Let’s assume that the recipe calls for 3 grated medium carrots. In my house I only have big carrots, so I put the 3 big carrots, but I keep the amount of wheat flour (3 cups).

The result of this will be a cake that is too soft or too soft, precisely because the amount of carrots has exceeded the recipe. If I only have large carrots, then I should have added just 2 to balance the texture of the dough or slightly increased the amount of wheat flour (3 and ¼ cups).

In my opinion, I always recommend that you use a culinary scale to correctly set the amount of cassava. If it is not possible, choose a measuring cup or any other ingredient meter. Helps a lot!

Regarding the texture of the dough, you will only notice the ideal consistency “in the eye”. That is why it is so important to pay attention to the shine of the dough, texture and consistency before taking it to the oven. If you notice that the dough is a little softer than normal, add 1 to 2 tablespoons of all-purpose flour.

This will help to gradually fix the point of the dough. But be careful! Do not overdo the amount of wheat flour, otherwise you will have a hard and super dry dough. When the dough has a lot of flour and remains in the oven for more than 30 minutes, it will almost certainly dry out. So, a lot of attention and care at that moment!

Alternative methods to fix very soft dough

1. Corn starch

As you can see, excess wheat flour can even spoil the recipe instead of fixing it. So, if you notice that you already have too much flour and the dough is still soft, try adding 1 tablespoon of cornstarch.

This trick will fix the point of the dough and still leave the fluffy cake. You can add up to 2 tablespoons of cornstarch to the recipe, as long as you order 3 cups of wheat flour. If the recipe calls for only 2 cups, keep only 1 spoon. 😉

Corn starch is an ingredient with the ability to thicken the dough, but also bring lightness and enhance the aeration of the dough. So, you can add without fear!

2. Add egg

Add 1 more egg to the dough to reduce the inconsistency of the cassava dough.

You may even be thinking: but if I’m going to add egg, the dough will be even softer. Really, you will see that in consistency nothing will differentiate. But when brought to high temperature, the egg acts as a binding ingredient and becomes more solid, which helps in the texture and consistency of the dough. 😉

In addition, the egg ensures that the dough does not lose its aeration due to the excess of cassava or lack of wheat flour.

3. Reduce the temperature and increase the time!

Finally, if you want, you can also choose that choice. You cooked the cake for 40 minutes, but realized that it is still soft? Then, reduce the temperature to 160º and bake for another 10 minutes.

This will make the dough more firm and brown a little more, without drying out due to the lower temperature. Rest assured that this will not make your cake wilt!

Now you know how to make a perfect cassava cake, Is not it? Put these tricks into practice. I’m sure it will make a big difference to your recipe. Share the tips!