What to do to make the cake rise. Why do baked goods sag after baking? Why does the biscuit settle? This leads to several rules that will help you cope with baking of any complexity.

But bad luck! Often, as a result of considerable effort, the appearance of the sponge cake resembles a burnt and scorched pancake. Isn’t it a shame that after more than one hour of cooking you have to throw away a failed dessert or hide it away from the eyes of your loved ones or friends? Obviously, the cooking process has some peculiarities or even secrets. If you familiarize yourself with them, then after baking the biscuit will not lose its shape and will not settle.

Why the prepared biscuit settles: possible reasons

The reasons for the settling of the biscuit lie in mistakes made during its preparation:

• Egg whites are not beaten well enough. Experts consider this oversight to be the most common mistake and the main reason for the sponge cake to settle. Everything is explained simply. The dough is almost half air. Protein molecules are able to hold it because, when whipped, they combine with oxygen and coagulate with it. They can maintain this structure for a long time. If you add an insufficiently whipped ingredient to the dough, then when heated it will certainly become active and rise. But the protein structure is not strong enough to retain air after a sharp drop in temperature. Therefore, a sponge cake containing under-whipped whites quickly collapses when moved from a hot oven to the kitchen table.
• Mixing ingredients too vigorously. Whipped whites and yolks must be mixed very carefully and portionwise with the dry ingredients of the dough (flour, starch, sugar, baking powder). If you do this too vigorously, the air will evaporate from the dough, and it may fall before being placed in the oven.
• Incorrect temperature setting. Do not put the dough into an oven that is too hot. Even proper beating and stirring will not save the sponge cake from settling if you bake it at a temperature exceeding 180 degrees. This “inferno” will not allow protein molecules to firmly connect with the air and retain it when moving the biscuit from the oven.
• Availability of intervals during the cooking process. You shouldn’t be distracted by a phone call or watching some part of the program, while leaving already whipped whites, prepared dough or a preheated oven in standby mode. Such pauses can ruin the work already done.
• Untimely opening of the oven door. This harmless movement will instantly reduce all efforts to nothing. The temperature difference will do its bad work, and the sponge cake will look more like a pancake rather than a cake.

How to bake a fluffy sponge cake

There are several secrets (or simply rules) for preparing a sponge cake that does not lose its fluffiness after being taken out of the oven:

• Pay due attention to preparing the baking dish. This procedure should be done like this:
  • grease the bottom of the mold with butter;
  • place parchment on top;
  • also cover the paper with a thin layer of butter;
  • place the form in the refrigerator for 15–20 minutes;
  • pour the prepared dough onto the chilled dish and place it in the oven.
• To preserve the fluffy shape of the dessert, starch is added to the biscuit dough (a teaspoon per glass of flour). It is mixed with all the other dry ingredients.
• It is important to beat the whites to the desired state - a strong and stable foam. To achieve this you need:
  • make sure the quality of eggs and use only fresh ones;
  • choose larger eggs, since they contain more protein;
  • very carefully separate the whites from the yolks;
  • Use completely dry and clean mixing bowls. The presence of fat residues or other products on the walls will result in wasted labor;
  • Be sure to cool the whites before beating. The whipping time is from 5 to 10 minutes. This depends on the power of the kitchen assistant (mixer).
• It is important to add ready-made proteins to the dough gradually - 3-4 spoons at a time. They mix very carefully with the flour when the mixer is turned off. Use a wooden or silicone spatula.
• It is advisable to mix the whites, yolks and dry ingredients not in a circular motion, but from top to bottom. This technique will keep air bubbles inside the dough and prevent the finished biscuit from settling.
• Bake the biscuit for the first 15 minutes at 180 degrees, and then reduce to 150.
• Under no circumstances should the oven door be opened for 15–20 minutes after loading the mold. It’s even better not to touch it until the process is complete. But this can be done when all the oven’s capabilities have been fully studied and the baking time has been tested in practice.
• To prevent metamorphosis from happening to the biscuit at the very last moment, you need to properly check its readiness. You cannot do this with a wooden skewer or toothpick. Through the small hole left by such devices, the air will quickly fly out, and the biscuit will settle instantly. Therefore, you need to take a spatula and lightly press the surface of the biscuit. If it springs, the fragrant product is ready.
• It is advisable to place the mold with the finished biscuit on a damp towel for 3-5 minutes - the baked goods will easily separate from the walls and will not be damaged.
• There is no time to waste and wait for it to cool completely. To prevent the biscuit from falling off and losing its shape, it must be transferred to a plate hot.
• To prepare the biscuit, only dry flour is used. You can check its status like this:
  • sprinkle a little flour on your palm;
  • make a fist;
  • open your palm. If the flour remains in a loose state, it is dry. When lumps appear on your hand, the ingredient is not suitable for making a biscuit.

And you shouldn’t be distracted during the cooking process. It is necessary to organize your work so that the oven is heated on time, and the prepared dough does not lose oxygen while the baking dish is greased and covered with parchment paper.

Why do baked goods sag after baking? This question is always relevant for housewives. Those few who have all kinds of biscuit cupcakes remain safe and sound and delight with both taste and appearance, in the culinary world most people associate with magicians - since sometimes even the most “secret ingredients” and “tricks” do not help.

Despite everything, the situation is not as hopeless as it may seem. This is not the time to despair! And the question of why baked goods settle after baking also has its own answer. In this article we will look at why this can happen and how to avoid it.

There was an error in the calculations

In fact, it is very important to consider where exactly the mistake was made, why the baked goods sag after baking: perhaps you are sinning in the oven, but the gap was made even before the raw dough, preparing to become fluffy and with a crispy crust, was there placed.

Be careful with the dough!

Reason number one: the dough was accidentally shaken. Under no circumstances should you slam the door sharply when preparing delicate dishes such as sponge cakes, cakes or pies. You need to carry the dough extremely carefully and carefully - only thanks to this attitude it eventually “rises” and pleases the hostess and her loved ones with taste, aroma and texture.

The quieter you go, the further you'll get

Reason number two: the oven was opened too early. Any baked goods should stand for at least ten to twenty minutes. Some - even more (follow the recipe). But in any case, in order not to ask once again why the cake settles after baking, for the love of God, you don’t need to immediately look into the oven as soon as you put it there. No, not even to watch “how he rises.” After all, it is precisely because of this rash act that a miracle will not happen.

Piping hot

Reason number three: the oven was not warmed up enough. It is recommended to preheat the oven in advance so that after the baked goods are taken out of it, they will be piping hot. Insufficient temperature may well be the reason why the cake sag after baking. If the problem manifests itself systematically, maybe it’s worth checking the equipment?

Will diligence and labor grind everything down?

Reason number four: whipping too long with a mixer. Housewives who do not have this important attribute in the kitchen envy those who own it with not white envy. After all, you have to beat it manually: with a whisk, or even with a fork. But perhaps they were luckier in some ways? After all, a mixer can also be the reason why a sponge cake settles after baking? Or not a sponge cake, but a birthday cake, which everyone was hoping for so much, and for which it is so offensive. The secret is that everything needs to be in moderation: beat enough so that the dough is airy, but not so long that it “falls” from shock.

Mathematical proportionality - time to brainstorm

Reason number five: the proportions of the test components were violated. If too much flour or, on the contrary, liquid was initially added to the dough, it will not rise as the hostess wants. Beginners are advised to make the mixture exclusively according to the recipe, while more advanced ones should act almost intuitively, on a whim, selecting the amount of certain elements of the composition. In any case, this reason is a very clear example of how baked goods can be spoiled long before they are put into the oven.

Cooking correctly

Below are listed and described in detail the reasons why bread sag after baking and pies fall:

What to do?

It is worth saying that sometimes preventing the mistakes described above does not help. And women clutch their heads, not knowing how to impress guests, family and friends with their cooking. Fortunately, all the secrets are freely available and are presented just below:

• Don't forget to sift the flour before adding it to the dough. It's a simple thing, but very useful. Airiness is guaranteed;
• optimality - in everything! Including the temperature of the water for breeding yeast in it. It should be exactly like that of a person bursting with health - thirty-six. Too cold a liquid will make you wait a long time until the dough deigns to “rise”, and a hot liquid will not only spoil the whole miracle of “rising”, but can even lead to spoilage of the product;
• Dishes - dry only! This is especially true for the one in which the whites will be beaten. One more note about this painstaking process: it is important to accurately separate the yolks from the whites. There are several ways to do this, including separating by hand, using a paper funnel, or using a knife or needles;
• intuition is intuition, and clear instructions are drawn up for a reason. If the recipe specifies an exact baking time, time it! Fortunately, stopwatches are not uncommon now. Otherwise, don’t ask why the cake sag after baking, but “enjoy” what has fallen. By the way, this also applies to temperature regulation: sometimes it is necessary during the baking process. Well, setting the required value at the beginning of cooking is a sacred task for servants of the culinary art;
• follow the sequence of actions. Remember how in "Harry Potter"? In order for the potion to turn out correctly, it is necessary not only to add all the ingredients, but in the correct order, and also to stir the exact number of times in a strictly indicated direction. Likewise, baking has its own secrets. For example, that soda cannot be extinguished separately from the dough, and even more so in advance. This is done directly together with the other ingredients, and is explained by the fact that the fluffiness should be achieved through gases, and if the product is not quenched in the dough, some of them (most of them) will simply evaporate.

Is it the cottage cheese?

Why does cottage cheese casserole settle after baking? What prevents it from remaining airy and light, melting in your mouth?

The point, of course, is not the cottage cheese. And for such a dessert, loved by both gourmets and ladies on a diet who care primarily about their figure, there are several ways to avoid settling. They are all based on cooking techniques.

Patience

Firstly, you should remember this rule once and for all: do not remove the baked goods immediately! Yes, this reason has already been indicated, but even experienced housewives “get caught” so often that it’s not a sin to remind you again. Temperature changes are a serious matter. When asked why the charlotte settles after baking, a cupcake or the same casserole - most likely, this was the problem. Sometimes it’s not even that the baked goods were taken out - the dough most likely fell out the moment the oven door was opened. So you can’t even peek or even “look”!

Compound

If the cottage cheese casserole falls every now and then and there is no sweetness with it, you can experiment with the composition. There are many means to add fluffiness to culinary products: from soda slaked with vinegar/citric acid, etc., which was used by our grandmothers and great-grandmothers, to baking powder, helpfully supplied to the market by many manufacturers and sold at every kiosk. Essentially, of course, it will most likely contain the same soda and the same citric acid. But if the housewife is used to trusting purchased products, why not? After all, they also work. In addition, there is definitely less hassle with them. There is no need to think about at what point to add and how to “extinguish” the baking powder. He will do everything himself.

Both baking soda and baking powder are an option for the most persistent, but it is very important to remember that it is important not to overdo it with these products. After all, in the end, the baked goods will not only fall, but will not rise, and will also smell of soda and ammonia (this is sometimes found in baking powder).

Cold and hot

There are two ways to prepare a sponge cake. More precisely, the dough is for him. Depending on which one the hostess chooses, she will receive one or another result.

It cannot be said that one is guaranteed to be better and the other worse. But cold is suitable for ethereal-light rolls, the crumbliness of which is unbecoming.

A hot one gives a dense result, and after it you don’t have to wonder why the sponge cake settles after baking - after all, this usually doesn’t happen.

With this method, the dough is prepared in a water bath. It should be noted that many cooks prefer the cold method - as it is lighter, simpler and more understandable. But if the main thing is the result, it would be good not to be lazy and work hard to get the perfect sponge cake that will not fall.

Bread question

What to do to prevent the bread from falling off? Are there any subtleties in preparing this product, without which not a single meal is complete, and which, as you know, is “the head of everything”? Definitely yes.

The first reason why bread sag after baking is because the dough is too old. Then it becomes more and more sensitive, and accuracy no longer helps. If this happens, mix the dough again and place it again.

The second reason why bread can “fall” unevenly, with tubercles and be completely ugly is an excess of flour or liquid. We return to the rule of cooking exactly according to the recipe and not improvising.

That's all the secrets why baked goods sag after baking.

Cook with pleasure!

If you've never baked anything before, then this chapter is for you. Just five delicious and very simple recipes that everyone always succeeds in. There is no need to beat or roll anything, just mix the ingredients and put the pan in the oven.

Physics lesson, or why dough rises and falls.

I don’t even want to write any theory in this chapter, but there is an important question that occupies all novice confectioners:

Why didn't my pie rise?

From a school physics course we know that at constant pressure (according to Gay-Lussac's law), the ratio of the volume of a gas to its temperature is unchanged. That is, as the temperature increases, the volume of the gas also increases. As soon as we put the pie in a hot oven, the gas begins to heat up, expand, and the pie begins to rise.

It is important to note that the gas can be completely different, for example:
- in biscuit dough, this is air added with a whisk when whipping;
- in yeast dough, this is carbon dioxide produced by the yeast;
- in dough with baking powder or soda - also carbon dioxide, which is released when soda reacts with acid (if it is included in the dough) and when heated;
- in wet and oily dough, this is water vapor (which, for example, tears the crust on a cake, forming cracks).

So, in order for the cake to turn out lush, it is important to meet the following conditions:
First, there must be enough gas in the dough. For example, eggs for biscuit dough must be beaten well, and the dough itself must be mixed very carefully; puff pastry - roll out and cook in the cold so that the butter does not melt and lose moisture (although the butter contains only about 20% water, it is this that, turning into steam, raises the real puff pastry).

Secondly, you need to ensure good heating so that the gas expands quickly enough. That is why most lush products are baked at high (about 200°C) temperatures.

And thirdly, in parallel with expansion and heating, the structure of the dough must be formed and fixed (baked). If the structure is weak (such as in a batter or dough with little flour), the cake will sag as soon as you take it out of the oven (but in some cases it should!).

This leads to several rules that will help you cope with baking of any complexity.

1. Beat well and mix the beaten dough very carefully.
2. Bake the products at the temperature specified in the recipe.
3. Do not open the oven wide or for a long time until the dough is baked.
4. Start checking the readiness of the products when the dough has risen evenly, without a dent in the middle - this means that all the air in the dough has warmed up well (this does not apply, for example, to chocolate pies, which ideally should remain slightly underbaked).
5. Check readiness by sticking a splinter into the middle of the pie - there the dough always bakes slower than on the edge.

Sometimes it happens that a cake rises beautifully in the oven, but falls after baking, why?

Many products, including biscuits, shrink in volume as they begin to cool. This is due to the fact that the structure of the dough is very delicate, and when the air in the pores cools, they shrink. A properly baked sponge cake loses very little in volume, but this process is clearly visible. Dense baked goods (such as muffins) do not fall off because the dough holds its shape well. But an example of baked goods that falls (and should fall) is clafoutis.

If your sponge or cake sag a lot after baking, it is most likely underbaked.

Want to know why your cupcakes are not as fluffy as in the picture in the recipe? There is no mysticism, everything depends on you.

1. Do not measure ingredients by eye.

Excess flour or sugar always results in a denser dough. And this happens every time.

Use precision scales in 1g increments, and measuring spoons and measures, not tablespoons or teaspoons. Unfortunately, there is no single standard for tableware in modern conditions. Yes, it probably never happened.

2. Don't substitute ingredients.

It always matters whether you put butter, ghee or margarine. Sugar and powdered sugar are also not interchangeable. If the recipe calls for “powdered sugar,” then granulated sugar will make the dough more dense.

3. Baking powder or baking soda is expired

If they were stored in inappropriate conditions, in loose containers, or if moisture got into them, throw them away and buy new ones.

To test the potency of baking powder, mix 1 teaspoon of baking powder with 4 tablespoons of hot water. If bubbles do not appear immediately, the baking powder is no good.

4. Always follow the recipe to the letter.

If it says “beat sugar and eggs for 5 minutes,” then this means beat for exactly five minutes. There is a reasonable reason for any method. By deviating from it, you risk ruining the dish.

5. Remember the difference between “beat” and “mix”

Beat sugar with eggs, sugar with butter until smooth or light white foam.

At this moment the mass is filled with air. When you add the flour, you just need to quickly stir it into the foam.
If you mix the flour with the same intensity as you beat, you will knock out all the air from the mixture and the cake will be dense.

Pour the eggs into the sugar and butter mixture in a thin stream so that they mix evenly with the mixture.

But the flour should be added by stirring with a hand whisk, but not with a spatula or an electric mixer, in order to maintain airiness.

6. Cold ingredients

All ingredients should be at room temperature, otherwise the dough will have time to fall before it warms up in the oven. Cold eggs, cream and butter can only be added if specifically stated in the recipe.
If you're in a hurry, place the eggs from the refrigerator into a bowl of cold water and microwave for 20 seconds.

7. You are preparing the mold incorrectly.

If your biscuits always have dark edges, it means you are oiling the pan too much.
The ideal preparation of the mold is to lightly grease its bottom and sides with oil and place parchment on the bottom that exactly matches the size of the mold.

8. You're using the wrong form.

A pan that is too small or too deep will cause the batter to overflow and remain soggy inside.

Too much will give you a dry pancake. Look. what size pan is recommended in the recipe.

But if there are no instructions there, calculate the volume of the resulting dough and choose the shape of the desired depth yourself.

You can always do this experiment with water without wasting flour and sugar: most clear measurements have a volume corresponding to them. Measure out the required amount of all ingredients with water and fill the mold. Is there some room to climb? Amazing.

No? We look for another shape or proportionally reduce the bookmark.

Tip: Sometimes it's better to add less batter into a small pan and bake the excess in muffin tins. Just remember that they will need to be removed a little earlier than the main cake.

9. Incorrect baking temperature

All ovens work differently, so invest in a reliable baking thermometer to ensure you know how yours works.
In most cases, cakes and muffins bake best on the middle rack of the oven.

10. Greed

Sometimes you are tempted to make several cakes at once. Unfortunately, the larger the volume of dough that needs to be heated, the more the temperature drops. And as a result, both or three cakes that you put in the oven will fall off. Don’t be upset, this mistake is sometimes made even in professional bakeries with powerful equipment. Just don't do it anymore.

11. You open the door too early

Do not check for doneness before ¾ of the baking time has passed. Even if you find that the center is raw, don't dive into the oven every 2 minutes. Allow the heat to build up again and check after 5-10 minutes.

Conversely, if you see that the top is burning and the middle is raw, cover the top of the crust with foil.

12. You pause between kneading and placing in the oven.

The pastry dough should go into the oven immediately after kneading. This is not yeast, here everything is the other way around: the longer it sits on the table, the faster it falls off.

Always preheat the oven and prepare the pan in advance.

13. You use a random recipe.

Yes, it may not only be about you, but also about the recipe itself from the Internet. To avoid disappointment, look for recipes not on forums, but from trusted sources.

A celebration is coming up, a three-tiered cream giant is in the plans, and you want to conquer all the guests with the talent of an excellent pastry chef? Then you especially need to know why the sponge cake does not bake or falls after baking, as well as at what temperature it is baked and for how long. You can get all the necessary information regarding the insidiousness of the biscuit from this post, and if you use it, success will await you.

All women have an incredible sweet tooth. Sometimes even such persistent extra pounds cannot overcome the craving for confectionery products. And in a fit of true love, many housewives try to conjure some tasty little thing for tea in the kitchen.

The “trifle” can be three-tiered cakes, rolls stuffed with cream, the most delicate cupcakes, in general, something that is based on this incredibly tasty, but no less capricious – sponge cake.

However, this “Olympus” is not so easy to conquer, and often the ardor of cooks fades away at the sight of a failed masterpiece. So much work, and everything is down the drain. It is not surprising that the activity of the pastry chef, which began so spontaneously, is supported by a lot of pressing questions: “Why is the sponge cake raw inside, how many minutes does it need to be baked, at what temperature, or why does it settle?” and others, others...

However, it is worth sorting everything out in order.

Question No. 1: Why do they add starch to biscuits?

Often in recipe descriptions you can see that starchy powder is added to the dough along with the main components. In this regard, a reasonable question arises: why is there starch in a biscuit?

We should probably start with the fact that this component, depending on the plant from which it is extracted, is presented in a fairly wide range, namely, corn, soy, cassava, rice and other types of starches are used in cooking. In confectionery, they often resort to potato and wheat.

The starch in the biscuit is designed to eliminate excess moisture, which allows the product to turn out airy and tender. If, when kneading the dough, you replace 30% of the flour with wheat starch, you will notice that the volume of the cakes increases during baking, their structure becomes lighter and grainier, and the cake or roll comes out incredibly soft.

However, it is worth remembering that if you use potato powder, then it should be dissolved in dairy or fermented milk products, and also pay special attention to vanilla or any other flavoring, since starch from potatoes helps to suppress the taste of the finished product.

Question No. 2: How to make a fluffy sponge cake?

You've probably noted more than once that store-bought cakes have such thick layers that, willy-nilly, you feel a twinge of envy and try to figure out how to achieve this in your home-baked goods? It should be noted that this is not one or two rules, but a whole set of measures aimed at achieving excellent results.

Question No. 3: Why does the sponge cake fall down or not rise at all?

Many housewives have had to deal with the problem that when baking a sponge cake does not rise, and if it does rise, it always falls down afterwards. And it becomes so offensive, because we try to follow all the subtleties and rules, but apparently we are missing something. And this is exactly so, there are several reasons for this “pigish” behavior of the cakes.

The temperature regime is extremely important for baking such a confectionery product, so even the slightest violation of this rule entails negative consequences. An old oven can leak air, thereby disturbing the temperature; this includes regularly opening the oven door in the midst of the process. In addition, a malfunction of the oven can lead to uneven heat distribution and the cake may end up lopsided. And this is just one of the factors why the biscuit settles after baking. Violation of the cooking technique can also have a detrimental effect on the quality of the pastry chef. Perhaps during the process of kneading the dough, the proportions were not met, or the products were overly cooled, the whites were poorly beaten, a bad baking powder was used, and so on. Careless handling of the dough is another reason why the sponge cake shrinks. For example, if you hit or shake a mold with a mass poured into it, then, alas and ah, you should not even dream of a fluffy cake. Also, you should not hit the bottom of the baking sheet when removing the sponge cake, because it is so delicate. Removing the baked goods early usually results in a nice, smooth sponge cake that looks like a bowl. Make sure the dough bakes evenly. After preparing the dough, you have absolutely no time to chat with your girlfriend or take a break with a Kit-Kat; you need to immediately put everything in the mold and sing off into the hot oven.

Owners of multicookers, for example, often boast about their huge biscuits, but among them there are “losers” who, instead of a plump sweet bun, get a flat pancake.

The rules for this unit are basically similar to a conventional oven: set the temperature and time settings correctly, do not open the lid during baking, but there is one point that is quite tricky. Some people try to create an incredibly tall monster, such that when raised, it closes the multicooker valve and spoils all the circulation of warm air.

Well, dear ladies, don’t be lazy, well, better make two mediocre and successful cakes, then happiness will smile on you.

Question No. 4: Why is the sponge cake not baked in the middle and how to check its readiness?

Many newly minted “confectioners” are wondering how to determine whether the baked goods are ready, whether they are baked? There are a couple of ways to find out.

You can check the readiness of the cake by piercing it in the center with a wooden stick. If, after removing our “dosimeter” from the baked goods, it is dry at the end, then hurray, comrades, the shortbread was a great success, because otherwise the piece of wood will be sticky, with dough residues.

Another factor that signals the readiness of a sponge cake is its appearance; if you find that the baked goods have somewhat shrunk in the mold, that is, moved away from the walls, then this can be regarded as the readiness of the product.

However, such bummers often happen that on the outside the shortbread looks amazing, but on the inside it is soft, floppy and clearly unprepared. So what to do if the biscuit is not baked?

Initially, you need to determine why exactly such nonsense happened.

Big dose of sugar

Often, a half-baked cake can be the result of a technology error in kneading the dough. If, in the hope of making the future cake even sweeter, a naive housewife put twice as much sugar in it, then you shouldn’t expect a perfect biscuit. The same goes for flour, if you put in less it’s bad, if you put in more it’s the same. It’s worth remembering once and for all that biscuit is not something to joke about and neglecting proportions is certain “death” for the future confectionery product.

Temperature

The second and most common mistake is a broken biscuit baking mode, that is, the temperature and time were not selected correctly. Either you overheated the oven and the dough simply baked too quickly around the edges without ever reaching the center. Or, on the contrary, the degrees in the oven are not enough and the time that you have measured for baking is simply not enough.

How to finish baking a biscuit

But how can we save such a “miracle” and bake it until it’s completely ready? First, check the temperature in the stove, if it is high, reduce it, if it is low, increase it. Secondly, so that the crust, which is already sufficiently fried on top, does not burn, it should be covered with foil and left in the oven to finish baking, periodically poking it with a stick to check. That, in principle, is all science is.

Question No. 5: How long does it take to bake a biscuit?

Many recipes for sponge cakes specify a baking time of 30-40 minutes on average, but this does not mean that any cakes are baked for that long.

Of course, its taste parameters and quality characteristics depend on how long the biscuit is prepared. After all, if you overexpose the product in the oven, it will become dry, dense and tasteless, and if, on the contrary, you underexpose it, then there is a risk of getting a sticky and gloopy mass instead of a tasty and tender crumpet.

Naturally, the baking time depends on the temperature of exposure, as well as on what kind of cake you need, whether it is for a cake or for a roll, that is, the thickness of the dough is of main importance.

For rolls, the time mode varies within 10-15 minutes. For cakes, from 25 minutes to 1 hour.

Question No. 6: At what temperature do you bake the sponge cake?

Preparing a biscuit is, of course, a tricky business, in which every nuance can affect the appearance and taste of the product. Therefore, everything needs to be taken into account, even the choice of temperature for a certain type of dough.

For a butter sponge cake, the baking temperature should not exceed 180 o C. The simplest cake should be baked in a well-heated oven at 200-220 o C.

Place the pan with the dough in the oven only after making sure that it is warm enough, otherwise you will have to re-read question No. 3.

In addition, you should not leave the product in the oven after cooking, so as not to dry out. This rule does not apply to a multicooker. When working with this device, on the contrary, after finishing baking, the cake should be left inside for 10 minutes, this way you can avoid the rapid fall of the sponge cake.

Question No. 7: Why does the biscuit crack and rise up in a slide?

And what kind of dirty tricks does the biscuit come up with to irritate the housewives. It doesn’t rise, it doesn’t fall, and it doesn’t bake, but in addition, it does absolutely terrible things - it swells up like a slide, bursts and pretends to be a volcano, spewing out liquid dough.

Heat

What could be the reason behind this character trait of this whimsical baked goods? Heat! This is the main point. If you have heated the oven to hellish flames, then the biscuit will behave inappropriately, the top will quickly bake, and inside the dough will simply boil and, under pressure, raise a mound, and in more advanced cases, it will burst and leak out.

Dear girls, remember, how long and at what temperature you bake the biscuit depends on the outcome of the entire culinary event.

Overdose of flour

However, this is not the only reason why baked goods can crack. It happens especially noticeably on cupcakes that cracks appear on top of the finished product. Everything can be explained by a banal excess of flour proportions in the recipe, or during baking you simply dried out the sponge cake.

Question No. 8: Why does the sponge cake turn out rubbery?

One of the most common mistakes in preparing biscuits is eggs, or rather, not beating them correctly. Firstly, the eggs should be very carefully divided into whites and yolks and beaten separately with sugar, and the dosage of sand should not be changed, but strictly followed the recipe. Yes, yes, biscuit is a capricious thing. If the whipped egg foam is not dense enough, then the shortbread will end up “rubbery”.

You should also mix all the ingredients as gently as possible so that the foam does not settle.

Question No. 9: Why does the sponge cake smell like eggs?

And so it was a success, chic, lush and airy. But what is this?! The smell of eggs spoils all the hard work done. The biscuit recipe contains a large number of eggs; for some, this smell is not noticeable in the finished product, but some particularly sensitive individuals simply cannot bite off a tiny piece. In addition, eggs from domestic chickens make the smell even more expressive than store-bought goods. In addition, those shortcakes that contain soda also smell of egg.

What to do in such a situation? If soda can still be replaced with a more harmless baking powder, then giving up eggs is not an option at all. Then there is only one solution, masking the smell. This is why vanillin or various artificial food flavors are added to the dough.

Another way to overcome an unpleasant aroma is to soak the cakes in syrup or confectionery cognac, which will also give the cake or roll a unique rich taste.

Question No. 10:

The originality of the baking design makes it even more attractive to those with a sweet tooth. Making a dark or striped cake is not such a difficult task, you just need to add cocoa powder to half the cakes (mix it with flour while kneading the dough).

You can also often see orange, pink and other rainbow-colored biscuits, the coloring of which is achieved using food coloring added to the dough. Such products are incredibly colorful, interesting and children like them. However, are you ready to stuff a tasty treat with chemicals for the sake of momentary beauty?

Question No. 11:

Biscuit, compared to many other flour products, has a rather modest calorie content.

The “enemy” shortbread in the classic recipe, which uses sugar, eggs and flour, has 258 kcal per 100 g. Butter sponge cake has an energy value close to 300 kcal per 100 g. If you add cream, jam and other ointments that are so generously used to coat the confectionery, then you can safely, regardless of all diets, crunch the cake without a twinge of conscience. But why not, if 0.1 kg contains more than 400 kcal, then what difference does it make, how much you eat, you still won’t become thinner.

Having measured how much time it takes to bake a sponge cake and the amount of nerves spent on it, you can wonder whether it’s worth bothering with it at all. However, having mastered the skills of cooking this seemingly simple, but terribly capricious confectionery product, you will certainly not experience problems with others.