2007-10-30 06:30:53 · 4 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Greasing the pan can cause that problem, I learned that when I was working in a grocery store bakery.
"The batter needs a clean, dry wall to cling to as it bakes, as slick sides cause it to slip back down. If the pan has been used before to bake a cake with shortening, scour it and dry it thoroughly before using it for a foam-type cake."
If you haven't been greasing the pan, then check out the site I linked below for helpful hints about making sponge cakes.
2007-10-30 06:39:38 · answer #1 · answered by Helpfulhannah 7 · 0⤊ 0⤋
The rising of sponge cakes are mostly caused my mixing very well, and inserting alot of air into the cake.
2007-10-30 13:38:20 · answer #2 · answered by Game 'N' Blaze 4 · 1⤊ 1⤋
A cake always rises more in the middle than at the sides. Not really sure what you are asking though.
2007-10-30 13:38:35 · answer #3 · answered by mason pearson 5 · 0⤊ 1⤋
Not beating enough or not folding the egg whites completely into the batter can cause coarse, low-volume cakes.
2007-10-30 13:39:45 · answer #4 · answered by chris w 7 · 0⤊ 0⤋