Why do my sponge cakes collaspe?!
Why do my sponge cakes collaspe?
Answers:
Do you open the oven door before they are cooked. This waft of cooler air makes them sink
Not enough baking powder ?
i dont know it depends on what the ingredients are... if you really want a spnge cake not to collapes look up some different recipies and try them out.... mbye u got a prob with ur oven. (ps ive like answered nearly all ur qu.)lol
You either opened the oven door half way thru to 'check', (the cooler air makes them flop), or you didn't have enough rising agent. There are a number that you could use so I won't bother to say which one....blah blah blah.
In future, trust yourself. Don't check on the cake until its time to!!!!!
Happy eating........Can I have a slice..purrrrrrrrrleeeease?
my cakes collapse if i open the door to soon!
hello dear,
there could be two reasons of getting the sponge collapsed..
Sponge needs Perfect beating of the batter ...
Over beating will collapse & ender beating will harden the cake.
Temperature also should be exact for the exact specified time...
I will advice u to put a small amount of cake jelly in the better ...
It will help the cake to be more soft & spongy...
There can be so many reasons so I will just give you a very easy recipe and see how it goes.
100g (4ozs) of self raising flour
5ml(1 level tsp) of baking powder.
100g (4ozs) soft tub margarine.
100g (4ozs castor sugar
2 eggs.
Filling of your choice.
Mix all ingredients together in a bowl, no need to cream anything. place in two greased and lined seven inch sponge (18cm) tins. Cook in middle of oven for 25-35 mins at gas 3 (325f) or 170c.
Turn onto wire rack to fill. Do not open oven too soon or the sponge will most certainly sink. And make sure you ingredients are mixed thoroughly. An electric is a good idea.Enjoy! This is so easy.
It could be that you are over beating the batter, and all the air that you originally beat into the mixture has been beaten out, or your oven temperature is too low, and the mixture is only cooking around the edge of the tin and the middle remains uncooked or only partially cooked. Also, try not to be too impatient by opening the oven door too soon, the blast of cold air into the oven will cause the partially cooked mixture to sink.