Have you ever had this kind of experience?
There is a common failure when baking sponge cake at home.
The top of the cake either sinks,
or is flat without rising.
I followed the recipe exactly, but the results turned out to be different than expected.
Even using the same ingredients, small differences in methods can lead to undesirable results.
In this post, we will look at its causes and how to prevent it.
1. Let's prepare in advance for smooth and fast work.
A cookbook or recipe can tell you what to prepare ahead of time. We tend to think of it as a small part and overlook it. Essential for smooth and fast progress.
Line the pan with vaping paper. It's a small portion, but it slows you down, so be ready before you start.
Is the oven sufficiently preheated?
Each recipe is simply labeled "Preheated Oven."
Preheat times vary greatly depending on oven specifications. Start preheating to reach the temperature required for the recipe.
In the case of sponge cake, it is recommended to preheat it from the beginning. The reason for this is explained in the next section below.
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| Line the baking paper beforehand. |
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| Start by preheating the oven before starting. |
2. Keep an eye on the whipping consistency of the eggs.
The foam in the egg is the main factor that makes the sponge cake rise. For a more stable froth, it is helpful to heat the eggs in a double boiler to about 50 degrees.
Heat the eggs to about 50 degrees and beat at high speed. As you continue beating, the consistency of the egg will reach a point where it will thicken and the total volume will no longer increase. It depends on the situation, but in my case it took about 8 minutes based on 4 eggs. Now draw ribbons with egg dough. Make sure the ribbon mark stays in place for at least 5 seconds. Beat more if the mark disappears within 5 seconds.
3. A small amount of leavening agent is also helpful.
Most sponge cake (genoise) recipes I've come across don't have a leavening agent. But if you've tried the same recipe and it keeps failing, a small amount of the leavening agent can help.
I like to add 1/4 tsp to 1/3 tsp of baking powder to help the cake rise.
But remember it's a small amount.
4. Check the temperature of the fat ingredients.
Soponge cakes often contain small amounts of oil and fat. Of course, there are also recipes without them.
Fats and oils make the cake softer. However, since the fat and oil ingredients defrost the eggs, they can be a major cause of cake failure. I find that temperature is very important when adding oil or butter. The melted butter (or vegetable oil) should be fairly hot, about 50 degrees. The higher the temperature, the less foam you remove from the egg. Be careful not to set the temperature too high to deform the dough. It's about 50 degrees. To be honest, I don't know the scientific principle. learned from experience.
Make sure the temperature of the melted butter (oil) is warm enough before adding it to the batter. You can use a double boiler or reheat in the microwave.
5. Proceed faster after adding the fat ingredients.
It's time to add the warmed butter to the dough.
Add 2 scoops of batter to the melted butter and mix to make a sacrificial batter. This will help keep the dough airy. Pour the butter batter mixture into the main batter and quickly proceed to the next step.
The air bubbles in the egg disappear faster the moment you add the butter batter.
So, in order not to waste time, I told you to keep the preparations I mentioned at the beginning.
So we start by lining the pan with baking paper and preheating the oven.
Pre-work, fast progress is a small but important factor.
The inside of a freshly baked cake is filled with hot steam and collapses easily. So it's a good idea to quickly drop the cake pan onto the table to let the hot heat out and replace the space with cold air. Otherwise, the weight of the cake itself will cause the cake to sink in the direction of gravity.
As soon as you take it out of the oven, shock the cake by dropping it on the table a few times.
7. Turn the cake over and let it cool.
As the cake bakes, the large, light air bubbles move upward with the surrounding batter as they heat up. So the smaller bubbles are downstairs and the larger bubbles are upstairs. When you turn the cake upside down, a large layer of air rises to the top, giving the cake an even texture and preventing it from sinking.
Baking at home can lead to many failures.
However, relying solely on the recipe may not improve further. You too can be a recipe nomad.
If you want to become a more advanced home baker, don't be afraid to experiment and test yourself.
#Why does the cake sink? #Why is the cake flat?
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