What to do so that the biscuit does not fall? Valuable tips for the perfect sponge cake
Delicious cakes, rolls or jelly cakes – none of these baking will succeed if the biscuit sinks. Fortunately, you can effectively protect yourself from such surprises. What to do so that the biscuit does not fall? Below are the best tricks and kitchen hacks.
biscuit is a well-known and popular delicacy, which acts as a starting point for the preparation of other sweet dishes in many recipes. It is a type of light cake, which is prepared on the basis of eggs, wheat flour and sugar. Wheat flour can also be partially replaced with potato flour. Biscuits are very popular and readily available, but there are two ways to make them: hot and cold. Biscuit can be baked in a larger form. it can be both an independent cake and a base for other desserts and cakes, such as tarts. Biscuits are also often baked in small pans to make delicious cupcakes. Although it is so delicious, this cake is quite difficult to make. The most common problem is related to its premature decline. What to do so that the biscuit does not fall? When to take it out of the oven? What temperature do you bake it at? Here are some helpful tips to make your sponge cake a success.
When should you take the biscuit out of the oven so it doesn’t fall apart? Why does this happen at all? Not everyone realizes that if the sponge cake falls down after taking it out of the oven, it means that it is undercooked. The reasons for this can be different, for example cook at a very low temperature or for a very short time. As a result, however, it does not retain its shape and form after removing it from the oven. Sometimes the biscuit sinks before even being taken out of the oven, in which case these could be the cause wrong proportions. It also happens that the sponge cake falls down, because we just looked at the oven too often, wanting to check if it is already good and if everything is in order. Opening the door during baking not a good idea unless we see that the top is browned a lot or at the end of baking we want to check if we leave it in or take it out. Of course, though, you shouldn’t open the door without reason, and you often can’t.
What to do so that the biscuit does not fall? There are several ways to do this.
- Do not remove the cake from the oven until it has cooled slightly, open the door and check with a stick if it is already baked, but do not remove immediately. Let’s wait about 20 minutes until it cools down a bit;
- whip the foam until stiff – the egg white foam makes the batter rise. When is strong enough? When after stirring and swirling the bowl, it does not flow out of it;
- put the biscuit in the oven at the right time, it must be properly heated, and at the same time, the cake cannot wait long after it is ready. So when is the best time to turn on the oven? This is the moment when we have already beaten the mass of yolks, and at the same time we have not yet started whipping the foam;
- throw a biscuit – quite an interesting way, and at the same time it really works. Of course, we throw a cookie from a height that is in the form and not too high.
Let’s expand on the cake toss a bit. We know it sounds counterintuitive to say the least, but there is a method to this apparent madness. When the biscuit is ready, take it out of the oven and “throw” it on a hard surface without waiting. This method will only work on fresh dough that is still flexible and elastic. First, we raise the biscuit to a height of about 50 cm (for clarity – this is the average knee height of an adult) and release from the hand, allowing the shape to hit the floor or other hard surface on the bottom. Then put the cake back in the oven, already turned off, but still warm.
What is the magic of this method? It’s not magic, it’s just physics. As a result of strong impact, excess water vapor accumulated in the dough will quickly escape. As a result, the steam will not condense and the biscuit will not collapse. Oh, the whole secret.
We mentioned earlier that undercooked biscuit is the most vulnerable to fall. To avoid unpleasant surprises, make sure that the cake “reaches” to the end. Baking time is key, but the temperature in the oven compartment is just as important.
What temperature is best to bake cookies? There are different schools. Some cookbooks indicate that the best conditions create a temperature of 150 degrees Celsius. Others suggest setting the oven to 170 degrees Celsius. We recommend finding a medium base, which in this case is 160 degrees Celsius. As long as the dough is prepared correctly, the sponge cake baked at this temperature should rise nicely, get an appetizing, reddish color and not fall.
It is worth realizing that baking is a complete process, and the final effect consists of each of its stages. Of course, you need to minimize the risk of the sponge cake falling, but first you need to make sure that the cake rises at all. What should you remember? The most important problems are:
- proper preparation of ingredients – all should be at room temperature;
- proper whipping of stiff foam – whisk egg whites in a clean and dry bowl, preferably glass or plastic;
- Correct technique for adding yolks – add yolks one at a time;
- The correct technique of adding flour – sift this ingredient into beaten eggs, pour it in portions;
- Proper preparation of the form – do not grease the edges with butter, line the bottom of the form with baking paper.
Proper cooling techniques are also important. Do not let the baked biscuit cool at room temperature. The biscuit should remain in the oven. It can be turned inside out for a flat top.
Unfortunately, we cannot restore a fallen cake to its proper shape. Fortunately, this does not mean that in such a situation the biscuit is ready to be thrown away. All you have to do is use your imagination and improvise other desserts than planned. For example, you can moisten the cake with punch, spread it with whipped cream and add your favorite fruit.