Sponge cakes are loved for their light and fluffy texture. But sometimes the sponge cake is not as good as it should be, and it often appears firm and not fluffy.
So, what is the reason why sponge cakes are not fluffy? The main reasons behind this are as follows:
First of all, it may be that the flour is not well chosen, and low-gluten flour should be used to make sponge cakes, because low-gluten flour has a lower gluten and the cake is more fluffy.
Secondly, if the egg whites are not in the desired state, insufficient or excessive egg whites will affect the fluffiness of the cake.
In addition, temperature and time are also key when baking, too high or too low, not enough time or too long can affect the fluffiness of the cake.
Preparation and recipe of sponge cake
1. Preparation of materials
100 grams of cake flour, 3 eggs, 80 grams of caster sugar, 40 grams of milk or water, 30 grams of corn oil or unflavored vegetable oil.
Second, the practice steps
Preparation: Remove the eggs from the refrigerator and return them to room temperature in advance, and sift the cake flour twice for later use.
Crack the eggs into a large bowl, add caster sugar, and whisk with an electric whisk until the egg wash becomes lighter in color, expands in volume, and becomes like egg yolk cream.
Sift in the cake flour three times, and mix the flour with the egg mixture evenly each time to avoid excessive gluten.
Pour milk or water and corn oil along the rim of the bowl and continue to mix well with chop and mix.
Pour the cake batter into the 8-inch round cake mold, and drop the mold a few times to expel the large bubbles in the batter.
Preheat the oven to 160 °C, place the cake in the lower middle of the oven and bake for about 40-50 minutes.
At the end of baking, remove the cake, place it upside down, and remove it from the mold after it has cooled completely.
3. Tips
The ratio of eggs to granulated sugar should be appropriate, too much granulated sugar will affect the fluffiness of the cake.
The flour should be sifted to avoid clumping affecting the taste.
When baking, adjust the temperature and time according to the actual situation of your own oven.
Sponge cake making points and FAQs
1.How can you tell if the egg whites are in place?
Beat the egg whites until the whisk is lifted, and the meringue will have a curved sharp corner. If the sharp corners are erect, it will be over-whipped, which will cause the cake to have a hard texture.
2.What to do if the surface of the cake cracks?
Cracking on the surface of the cake can be due to the oven temperature being too high or baking for too long. It can be solved by appropriately lowering the oven temperature or shortening the baking time.
3.What causes the middle of the cake to collapse?
The collapse in the middle of the cake may be due to insufficient egg whites or over-mixing of the batter and gluten formation. Make sure the egg whites are beaten in place and avoid over-stirring the batter.
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