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No More Disappointments: Why Does the Cake Not Puff?

No More Disappointments: Why Does the Cake Not Puff?

You have seen a wonderful recipe or you wanted to make a very elaborate cake. You got up and took a run towards the kitchen. Milk, eggs, flour, sugar … All the necessary ingredients are there. The cake adventure, which started by breaking three eggs into a bowl, continued with the cake placed in the mold and put in the oven. But the cake that you prepared with so much effort and that you used so much material, suddenly died while rising in a wonderful way in the oven. It never swelled even more.

This is especially sad if your guests are on the road or those who promised “I will make a cake for you” are excitedly waiting to eat that cake. So why did this cake, of which you made all the steps properly, go out? Let’s answer your questions and be the solution to your problems in order to fluff in a wonderful way and to avoid the problem of cake extinction again.

Why does the cake not rise and why does it go off?

Come to those moments when you watch the cake fading out sadly after the oven door. It is useful to know the reasons for the work. There are actually many reasons why your cake suddenly goes out and never rises. One of the main reasons for this is of course temperature changes. No matter how you make your cake with the right steps, if you do not heat your oven at the appropriate temperature or if you constantly open and close the oven door during the baking phase, the likelihood of that cake going out is very, very high.

In the recipes, it says that you need to preheat your oven at a certain temperature and cook at a certain temperature. Bake your cake for the first 20-25 minutes without ever playing with this heat, opening the door of the oven and without causing temperature changes. Do not immerse a hard object (such as knife, fork) into the cake suddenly in order to check whether the inside is cooked or not at later stages. Test with toothpicks a maximum of several times. Hard and sharp objects that you touch the cake may cause its consistency to deteriorate. Take care to cook and test this way.

Another reason why the cake does not rise or fade is your oven itself. The baking performance of the oven, its inability to distribute the heat evenly to everywhere, not fully closing the door and problems holding the heat inside may cause your cake to fade. It is possible that you will experience this problem especially with the cakes you bake in fan programs to cook them faster. Therefore, make sure you use an oven that radiates heat correctly.

Another problem is that the ingredients used in the recipe are stale. Especially the stale egg causes the cake not to rise well. The expiration date of the baking powder or not being stored properly also causes the cake to fade. Another mistake made is to take it out when the cake is baked. In this way, you can see your cake suddenly fade out. Stop fading, your cake may collapse. But what should be done to avoid these?

Tricks of fabulous fluffy cakes

Get to know your oven very well. Understand how it performs at different temperatures. Start heating your oven by setting the temperature specified in the recipe. If it does not perform at this temperature, heat it at the most suitable temperature. Before making a cake, leave all the ingredients until they reach room temperature. In this way, there will be no temperature differences, your cake will be cooked exactly as you wish. Use your flour by sifting it 2-3 times. The more air it gets, the better. Make sure that the eggs you will use are at room temperature, especially.

Beat the eggs very well and beat again with sugar. You can even whisk the white and yellow separately if you wish. This way it will be more fluffy.

Mix the flour from bottom to top with the help of a spatula. Do not whisk. Sift the ingredients such as baking powder you will put together with the flour and add them. Make the consistency as written in the recipe, never leave more liquid or solid.

Always beat the eggs with a mixer. Add gradually after mixing all the ingredients. Do not add all the flour at once. There may be differences in size, your cake may suddenly be very solid. Feed the flour not by whisking it into the mortar, but by mixing it with a spatula from bottom to top. To make it more active when you add baking soda, squeeze a few drops of lemon, use soda. It will fluff better this way. Do not attempt to add a few packets of baking soda in case it gets very fluffy. Do not open it for 20-25 minutes after placing it in the oven. Take the toothpick test. Let it rest for a while in the oven after it’s cooked. Then enjoy your cakes.

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