Take the tour ×  I am making cakes, and mostly chocolate cakes.
But under certain conditions, instead of taking a nice bread
texture (soft and with air bubbles), it turns into a kind of
jelly (compact, a little bit translucent and without air
bubbles). Needless to say, I dont want my cakes to turn into
jelly because it is not good at all.  So I am interested to know
under what circumstances the cakes turns into jelly.  Quick
information about how I proceed : (I don't think this has a big
impact, tough I am not sure)  The basic ingredients I use are:
• Eggs   • Butter   • Wheat   • Sugar  Sometimes, I replace
wheat with olive oil and I may add hazel powder, almond powder,
vanilla sugar and/or chocolate, etc... Most of the time, I start
by fixing the eggs, uping egg whites and mixing the yellows and
sugar.  The majority of the time, my cakes are fine. There have
been two cases where I had "jelly problems":    • The first was
where I tried to make a cake in a glass dish, into an oven with
both pused heat and