Causes of Poor Quality

Outside Appearance	Causes
Pale color	Under baked; wrong sized pan
Too brown	Over baked; too hot oven; too much sugar
Poor volume	Improper baking temperature Poor- Quality eggs Greased pans Insufficient beating of eggs Over folding Too high or too low temperature of egg white beating Wrong- sized pan Under baked
Sunken	Not inverting pan to cool cake Removing cake from pan before it is cool

Inside Appearance	Causes
Uneven grain	Over folding flour with egg and sugar Under beaten egg whites and yolks (sponge) egg whites (chiffon) Improper storage after baking
Coarse grain	Unfolding
Texture: Dry	Over baked; too little liquid
Soggy	Under baked; under mixed
Solid	Too much flour or liquid; insufficient beating of eggs (sponge) or egg whites (chiffon)
Tough	Over mixed; not enough sugar; over baked
Flavor	Poor- quality ingredients; wrong proportion of ingredients

Reference: Rafael, Editha, Technology and  Livelihood Education III, Phoenix Publishing House, Inc., 2005