Have you ever had a cake sponge just collapse after cooling? Then you''ve come to the right place. We''ve picked up a few tricks and tips on the ingredients we use to leaven biscuits and other doughs.
If your cake sponge hasn''t risen properly, or if it has a dense and heavy texture instead of a loose and fluffy one, you''ve definitely done something wrong. There are a few factors to consider during preparation that will ultimately serve the result you want.
1. Leavening agents
The preparation of dough for bread, cakes, biscuits, cakes and the preparation of dough for other desserts requires a leavening agent. There are two types of leavening agents:
- chemical (baking soda and baking powder)
- biological (yeast).
Since we are preparing desserts and not bakery products, we will focus on chemical leavening. When baking soda or baking powder reacts with a liquid, carbon dioxide is released in the dough, forming air bubbles. The air bubbles make the sponge cake light and airy. If the recipe calls for baking soda and baking powder, we use exactly these two ingredients. You can
find out what the
difference between baking soda and baking powder is
here.
BAM tip: always pay attention to the expiry date of leavening agents. If they have expired, the sponge cake will be dense and compacted.
2. Butter and sugar.
Butter and sugar are the two main ingredients that, when well whipped, create the cream structure that helps the cake to rise or to make a good, airy cake batter. The cream created by the sugar and butter contains the air that helps the cake to rise and is a mandatory step towards a fine, even texture of the cake. Always follow the whisking times in the recipe carefully and measure the ingredients correctly.
3. Oven temperature.
The heat of the oven causes the baking powder to react further and causes more air bubbles to form. The correct oven temperature is very important as the cake sponge may still rise while baking.
If the oven is too hot, the cake sponge will set too quickly, the air bubbles will not have enough time to develop and the result will be a hard, compacted dough.
If the oven is not hot enough, the cake sponge will rise too much and then ''fall'' down as it cools. Always take into account the oven temperature and baking time written next to the recipe when preparing the sponge cake.
We have compiled five of the most widely read cake recipes:
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