John Myers
This can have several reasons. To avoid the cake collapsing after baking, here are a few tips to keep in mind:
- If possible, do not open the oven for the first 20 minutes.
- Never let the finished cake cool down abruptly.
- Place cakes containing baking powder and beaten egg whites in the preheated oven as quickly as possible.
- Do not process eggs directly from the refrigerator, but warm them up to room temperature first.
- Don’t melt the butter completely if the recipe calls for it to be soft. Otherwise, it will soak up the flour.
So your next cake should be a complete success.
Why does cake break open?
This happens because of the high temperature differences. It’s incredibly warm inside the oven and comparatively cold outside. The surface of the cake cannot withstand the rapid temperature difference and bursts.
Why is the cake falling?
Especially when using a food processor, it can happen that a dough is stirred too much. Flour may only be stirred in or folded in briefly, otherwise the gluten polymers will be destroyed. The dough cannot hold the gas bubbles in the tube and the cake collapses.
How to prevent cake from cracking?
You could cut the cake lengthways with a knife after about 10 or 15 minutes of baking time, then the dough can expand better and does not tear uncontrollably.
Why doesn’t the cake rise in the middle?
What’s the reason? “High temperatures are reached much later in the middle of the cake than on the outside of the baking pan,” says Wolfgang Schwack, Executive Director of the Institute for Food Chemistry at the University of Hohenheim. “As a result, the cake in the center has much more time to rise.
Why doesn’t the cake rise evenly?
Lowering the temperature in the oven gives the cake a chance to bake more slowly, allowing the batter to heat up more evenly. A temperature of 160° degrees top/bottom heat is usually sufficient.
Why isn’t the cake rising?
Both too short and too long a stirring time can lead to cake not rising. Butter and sugar should always be creamy and the eggs should then be stirred in one at a time. Flour and baking powder, on the other hand, should only be mixed in until a homogeneous dough is formed.
Why does dough rise when baking?
The yeast dough rises because of the yeast fungi that are processed in it. If these are fed with flour and preferably some sugar, they give off carbon dioxide gas and make the dough so nice and airy. The basic recipe for yeast dough is very simple.
Why doesn’t the dough rise?
With fresh yeast, the liquid should be warm but not hot. The dough rises best at a temperature of around 30 °C. If the water or milk is too hot, the yeast culture will die and the dough will not rise. In order for the ingredients to mix better, the butter and eggs should also be at room temperature.
