Ensure Your Cake Will Rise to the Occasion
Popular on Food52
jane March 19, 2016
I'm a novice as far as baking but am enjoying trying new recipes. One of my favorites is Chocolate Angel Food Cake. The last two times that I baked the cake (I'm so careful to follow the recipe) it seems that the cake didn't rise as high as past cakes (or did it possibly fall)? Any suggestions? Thank you so much.
Janice L. March 31, 2016
If it's not rising as much, is it possible that you may have deflated the egg whites a little when you folded them into the batter? Other thought is that maybe you are using less flour or not baking it as long. Are you cooling it in the pan upside down? That's one of the tricks I've heard of to prevent sponge cakes from collapsing as they cool.
jane April 1, 2016
Thank you for your suggestions! I definitely am cooling it in the pan upside down. I've wondered and I'm going to be more careful as I fold the egg whites into the batter. As gar as the baking time, I've found that almost everything I use in my oven is ready sooner than later (according to recommended time). I'm afraid of overbaking as I don't want the cake to be dry and over baked...I think I've been using the correct amount of flour, but will double check. I will definitely pay attention to all of these things. Again, thank you so much.
Janice L. March 19, 2016
I've been thinking a lot about this still (I know, I'm obsessed!) and I feel like using a higher protein flour is risky. If you are starting with a recipe that uses cake flour only, then yes, I'd say a little extra structure from proteins in flour can help and so subbing in some AP flour for the cake flour could definitely help. But if you are starting with a recipe that calls for AP flour only, I wouldn't go with a higher protein flour than that because there's too much risk of more gluten developing, and the more protein means that the risk of overstirring will be a bigger issue AND then you could have tunnelling issues and bigger bubbles in your cake. Still, I agree that if a properly-baked cake collapses, that would indicate a lack of structure, which could be from not enough flour (the base ratio of flour to other ingredients is off) and/or not enough eggs.
Janice L. March 19, 2016
Thanks for the mention! Here's a link to the post about my cake dropping experiment in case anybody wants to see what I did! http://www.kitchenhealssoul.com/2016/03/10/cake-collapse/html
See what other Food52 readers are saying.