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Cake not rising enough? You might have missed these things!
Why is everyone else's cake a cake, but mine is a flatbread? "So sad, I followed the recipe exactly, why does my cake still look like a terrible online shopper review?" Haven't most of us experienced this pain? Below, I've summarized some reasons why cakes may not rise properly and how to solve them. Quick, save this! ~
1. Insufficient baking time: This can lead to the outside being cooked while the inside is still raw. Generally, when it's almost done, insert a toothpick. If it comes out clean, it's basically done. You'll need to experiment to find the perfect baking time, as the level of doneness affects the cake's texture.
2. Improper mixing time: Air and cake ingredients need to combine thoroughly for a fluffy cake. Don't undermix! If you don't mix the butter and sugar long enough, insufficient air will be incorporated, resulting in a dense cake. Add the egg whites in two to three additions, using a folding motion. When combining the meringue and batter, be gentle to avoid losing air, which will prevent the cake from rising properly. When mixing the two batters, do not stir in a circular motion, or you will deflate the batter. Mix gently up and down, back and forth.
3. Inaccurate measurements: Too much oil in the pan, or too little liquid in the ingredients, can make the batter too thick, resulting in a dense cake. The weight of milk and water must be precise. Many baking failures show that inaccurate measurements are a key factor. Every recipe lists the exact amount of each ingredient, but many people make mistakes when measuring. Before baking, prepare high-quality measuring cups, spoons, and an electronic scale, and measure strictly according to the recipe. Professional bakers can judge ingredient amounts by eye, but as a beginner, it's best to use tools for accurate measurement.
4. Insufficient sugar: If you don't like very sweet cakes, you might reduce the sugar, but it's recommended to reduce it only in the yolk portion, keeping the original amount in the egg white portion.
5. Oven temperature deviation: Oven temperature is crucial. Different brands have different levels of sealing, leading to inaccurate temperatures and significant shrinkage after baking. If your cake rises sufficiently but the center collapses, it may be due to insufficient oven temperature. During baking, use an oven thermometer to ensure the temperature matches the recipe's requirements.
6. Recipe errors: Most beginners rely on online recipes, but experienced bakers rely more on experience than recipes. Recipes can contain errors during translation, dissemination, and transmission, which beginners may find difficult to detect. If using a recipe for the first time, search for similar recipes online to see if there are significant differences. If several recipes have the same ratio of eggs, flour, and liquid ingredients, but one is different, the different one may be incorrect.
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