Why is a sponge cake not working: common errors

Why is a sponge cake not working: common errors

Biscuit cake is a universal base. It is combined with all types of cream, chocolate, jam, souffle. By changing the impregnation and interlayer, you can make a variety of cakes. Biscuit perfectly tolerates freezing, is well stored in the refrigerator, you can make cakes for future use. Only they are not always obtained. Why it happens?

Eggs are badly whipped

The splendor of classic sponge cake is achieved by beating eggs. They should increase in volume at least three times, and sugar completely dissolve. If the eggs are not whipped, then nothing good will not work. It is more reasonable to use an electric mixer for cooking. You can take a blender with a special nozzle. Manual whisk to achieve a magnificent mass will not work.

Why do not eggs are beaten:

  1. They are not fresh. For a biscuit you need to use high-quality eggs at room temperature.
  2. Fat got in the bowl or on the mixer. Even a small drop of oil will not allow for a fluffy and airy consistency. Wash dishes thoroughly, wipe dry with paper or cotton napkins, and only then break the eggs.
  3. Proteins were whipped with yolks. This can be done if the eggs are of high quality, and the mixer with good power. But it is more reasonable to beat the yolks separately with a portion of sugar, and then the whites with the remaining sand.
  4. Sugar is not dissolved. It is necessary to carefully lift all the sand from the bottom, there should be no grains in the biscuit.
  5. Sugar added early. Sand is added to proteins only after they have increased and thickened. If you turn the bowl over, the mass should not spill out. Sugar is added in small portions, all at once can not be poured.

It is believed that in a plastic bowl the eggs are whipped worse, it is wiser to choose metal bowls.

We break eggs into a large container right away, since even from 4-5 pieces there is quite a lot of fluffy and airy dough.

Flour by all the rules!

If the eggs are beaten to lush and airy foam, then this is already 70% of success. Biscuit from such a mass is sure to succeed if it is not spoiled with flour. Very often the error is its quantity. In many recipes, it is indicated by glasses, but they all have a different volume. If it is a lot of flour, the biscuit turns out rigid, dense, it quickly stares.

An important rule! Flour should not be much, one egg is 40 grams. This amount is reduced if cocoa powder, starch is added to the dough. But it does not decrease if chocolate pieces, dried fruits are introduced. When adding wet and juicy components (berries, fruits), the amount of flour increases.

Other flour related errors:

  1. The product was not screened. And it's not about garbage. To flour quickly and easily connected with the eggs, you need to add friability. Sometimes the flour is sifted directly into the eggs, you can do so.
  2. Stirring with a mixer. As a result, the egg mass loses its pomp. Flour should be stirred with a hand or spatula and not for a long time. It is allowed to use a mixer, but at minimum speed. Not all models have such a small speed.
  3. Adding flour to proteins. If the eggs were separated for whipping, the flour is injected by all means to the yolks, and then with stirring added fluffy protein mass.

Very often, baking powder is introduced into the biscuits, although this is not quite according to the rules. If they are still added, you need to combine and sift together with flour, only then send it to the dough. If this is not done, then the ripper can not be distributed in the lush mass, besides in the powder there are often lumps.

Baking biscuit errors

It often happens that the biscuit falls in the oven. Initially, the fluffy mass settles, falls, the output is hard and small cake. Why it happens? The most common cause is shaking. The form must be placed in the oven carefully, smoothly, and in no case slam the door.

Basic rules for baking:

  • The temperature in the oven is 170-190 degrees. At high settings, only thin roll biscuits are baked.
  • If the biscuit is not baked inside, then the temperature can be reduced to 150 degrees.
  • The preparedness of the cake is usually checked with a stick. But you can also touch the top with your finger. If the fossa is restored, the cake is springy, then baking is ready not only outside, but also inside.
  • If the biscuit rose well, and then fell in the middle, then he simply did not bake inside, he didn’t have enough time.

So that the biscuit does not sink, does not become wrinkled after baking, it does not need to be cooled sharply. First, turn off the oven, slightly open the door a little, make it stronger, then remove it from the oven. Let us stand again. Only then remove from the form. Cool the cake preferably on a wire rack.

Why is the biscuit exfoliated, cracked

It so happens that the squirrels rise, a crispy meringue forms on top, a dense cake layer remains below. This happens if you knead the dough in advance or do not warm the oven. It must be turned on before beating eggs. By the time the flour is laid, the oven should be ready. Otherwise, the proteins will surely stand, and then the biscuit will crack.

Why does the biscuit in the oven not rise

If the dough turned out very fluffy and airy, put in a preheated oven, but rises poorly, then the reason may be in shape. No need to abundantly grease the sides with fat. The test has nothing to cling to, it does not rise. To prevent this from happening, after lubricating the surface is sprinkled with flour. Or simply use silicone molds, sometimes make a ring of parchment paper.

Why can't chiffon sponge cake work out?

In addition to the classic sponge cake, there is also chiffon, it is supplemented with fat. Usually it is melted butter, margarine or vegetable oil. These ingredients add tenderness, softness, do not give the cake to dry quickly, but sometimes they spoil everything.

Errors in the preparation of chiffon biscuit:

  1. Fats added early. Butter must be injected at the very end, it is possible even after flour, then it will not affect the pomp of the dough.
  2. Fats are not cold. If margarine or butter is melted, they need to be cooled to room temperature.

Sometimes sour cream, kefir and other dairy products are added to biscuits. In this case, soda or baking powder must be present in the recipe. It is difficult for one beaten egg to hold and pick up additional ingredients, a lush cake will not work.

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