Sudden temperature change, the main cause of the cake becoming disinfle
In order for a cake to be perfect, the ideal is to bake at 180 ºC, however, sometimes it can happen that the recipe we are preparing indicates a higher temperature, as at 200 ºC. In any case, many are the people who, after seeing that the cake is ready and perform the stick test they automatically take it out of the oven and, surprise! The cake is deflated. Why does this happen? Very simple, due to the change in temperature. The cake goes from being at a very high temperature to a much colder, causing a thermal shock in the dough that makes it compacte and lose the fluffiness it had. To better understand this process, lets think of a hot air balloon; To ascend, the use of hot air is necessary, right? But when stopping administering this hot air and entering the globe in contact with the air at room temperature (colder), what happens? Exactly, it is deflated. To avoid this, the simplest thing is to turn off the oven and leave the cake about 5 more minutes inside. Then, we can open the door a little so that the heat goes little by little, but without taking out the cake. Finally, we recommend not letting cool the fresh cake baked in a place too cold or with air currents.
Open the oven early makes the cake fall
The perfect sponge cake stands says that we cannot open the oven before the first 30 minutes of cooking, so that breaking it can cause the cake to deflate. The truth is that this factor is closely related to the previous point, since when opening the oven earlier than recommended, it produces a sharp change of temperature in the dough that makes it lose air and volume. For this reason, you never open the oven door before the stipulated time.
Know your oven and get perfect biscuits
Although it may seem obvious, knowing the oven we have at home is essential not only to make spongy biscuits, but for all types of recipes that require it. On many occasions it happens that the oven heats more or less than it indicates, so it is important to have a thermometer by hand to check the temperature and adapt it. In this case, the reason that explains why the cake is deflated when removed from the oven resides that the appliance heats more than it marks and causes it to rise faster from the account. Now, if the problem is that the cake does not rise or is caked, it is probably because the oven heats up less than.
If you liked the article why the cake is lowered when I take it out of the oven, we suggest that you enter our category of class = ga
