Why don the cake up in the oven rise
The most common is for the disaster to occur inside the oven and cook a cake without fluffiness or consistency, completely flat and compact. Why it happens? Next we explain the most common causes that explain why the cake does not rise inside the oven:
Have you added the baking powder?
Although it seems obvious and almost automatic, sometimes it can happen that we leave the most important thing to get the cake to rise in the oven, the yeast or baking powder! Some flours include this driver and it is not necessary to add it, however, it is necessary to verify that the one we are going to use. If the flour is common and does not carry, the amount indicated in the recipe must Bake from the account is achieved the reverse effect and, therefore, it does not upload.
Have you introduced enough air to the dough?
How do you usually beat the ingredients to integrate them? If we have electric rods at Casa, these are the best utensil to beat and introduce the air that the cake mass needs to climb inside the oven. If we do not have them, we can use an electric blender, a blender or manual rods but beating vigorously. Especially when we beat the first ingredients, which are usually butter, sugar and eggs, it is important to foam the mixture to guarantee this point. In relation to this, in the end we share an infallible trick that will cook you super spongy biscuits. For an excessive shake it can also be harmful, since the air bubbles formed and, therefore, the sponge cake does not rise.
How did the dough look?
When the dough is too liquid or, contrary, very, very consistent, it is normal to note that the cake does not rise in the oven. It is not always easy, but the mixture must have an intermediate consistency, which is neither very thick or very clear. To do this, we can always correct it by adding more flour or more liquid such as milk and even water if we are making a vegan cake.
Have you activated heat up and down?
MISTAKE! Many people believe that cooking the cake with heat up and down or with the fan function a spongy cake is obtained, and nothing is further from reality. This type of function makes the cake cook on the outside but not inside, obtaining a cake that does not rise and, in addition, it has been raw. In this way, the ideal is to preheat the oven with the heat function up and down, yes, but once we introduce the cake we must activate only the heat function below. In this way, the air rises from the bottom up, doing the cake is cooked and rises in the same way. If in addition to under your checker raw inside.
What mold have you used?
If you have used a mold with a diameter too large, it is totally normal for the cake not to rise in the oven, because there is not enough mass to fill it! In these cases, the usual thing is to obtain a cake of good flavor, but completely flat and without fluffy. Therefore, it is important to adapt the amounts to the mold that we have at home, reducing or increasing them, as well as asking if the size of the container is not indicated in the recipe.
Why don the cake up the center rise
When what happened is that the cake does not rise through the center, the error is always at the oven temperature. In these cases it indicates that we have activated a temperature lower than adequate, since when the temperature is higher, what happens is that the cake rises through the center but on sides No. in general, the ideal temperature is usually 170 -180 ºC, however, sometimes what happens is that the temperature that our oven reaches does not correspond to the indicated number. Yes, it happens and more frequently than you imagine. For this reason, it is good Down is the fact of opening the door ahead of time. Unless the recipe indicates otherwise, it is totally forbidden to open the oven before the first 30 minutes. In doing so, heat comes out suddenly and cake automatically lowers and loses volume. In relation to this, a trick to prevent it from falling at the end of cooking is to leave it a few minutes inside but with the oven off and the door slightly open. Check the article why the cake is lowered by taking it out of the oven to know how to apply it correctly.
Why don the cake up the sides up
As we have said in the previous section, if the cake does not rise on the sides the problem lies in the fact that we have activated a temperature higher than adequate. Here the method to follow will be the same, check the temperature that our oven reaches to adjust it and follow the indications of the recipe. Another cause that can explain why the cake is caked is the position of the tray inside the oven. Depending on where we place it, it may not climb through the center, not climb the sides or raise anything. The ideal? Place the cake in the center of the oven. And if your appliance does not have a central point, choose to put it more towards the lower area than the upper one.
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