Cake FAQ

Tuesday, 31 December 2013

a) Why didn't your cake rise?  »
Short answer: Because you did not follow the recipe.

Long answer:
  1. Egg whites were overwhisked and inextensible.
  2. Whisked egg whites, kept waiting too long, deteriorated and became inextensible.
  3. Eggs/yolks were underwhisked. Didn't have enough air bubbles.
  4. Whisked eggs deflated when mixed with oil/melted butter and dry ingredients.
  5. Not enough eggs/whites/yolks.
  6. Not enough non-fat liquids, so not enough steam to help the cake rise.
  7. Batter was too thick. Thick batter was too heavy to rise well.
  8. Batter was too thin. Thin batter allowed air bubbles to escape easily.
  9. Too little baking powder/soda.
  10. Baking powder was stale.
  11. Too little acid. Baking soda couldn't activate.
  12. Too much acid. Batter was set before it could rise.
  13. Wrong flour type.
  14. Batter was kept waiting too long before it was baked, allowing air bubbles to escape, and the baking powder and whisked egg whites to deteriorate.
  15. Oven wasn't hot enough. Without enough heat, air bubbles couldn't expand, water couldn't convert to steam, and double-acting baking powder couldn't activate.
  16. Oven was too hot. Batter was set before it could rise.
  17. Wrong pan type, which affected the heat transfer. 
  18. Pan was too wide. Shallow batter was set before it could rise.

b) Why did your cake crack?   »
Short answer: Because you did not follow the recipe.

Long answer:
  1. Egg whites were underwhisked and too extensible.
  2. Too much egg white. 
  3. Too little flour.
  4. Oven was too hot.
  5. Top of oven was too hot. The crust hardened too quickly, then ruptured when the batter underneath puffed up.
  6. Too much baking powder/soda.
  7. Too much non-fat liquid.
  8. Wrong pan type.
  9. Pan was too narrow.

c) Why did your cake collapse/sink/deflate?  »
Short answer: Because you did not follow the recipe.

Long answer:
  1. Egg whites were underwhisked and provided poor structural support.
  2. Oven was too hot. Cake rose higher than it should, so it came back down due to insufficient structural support.
  3. Too much baking soda/powder.
  4. Too much acid. Strictly speaking, the cake didn't sink. The sides rose but the centre didn't, so it looked like the centre sank.
  5. Uneven mixing.
  6. Too little flour.
  7. Underbaked.
  8. Cooling down method was wrong. Fragile cakes need to cool down inverted and stuck to the pan or they would sink.

d) Why was there a hard layer at the bottom of your cake?  »
Because the batter set too slowly, allowing starch to separate and sink to the bottom of the pan, where it hardened.

Why did the batter set too slowly?

Short answer: Because you did not follow the recipe.

Long answer:
  1. Oven wasn't hot enough.
  2. "Bathtub", if there was a water-bath, wasn't metallic.
  3. "Bath water" wasn't hot enough.
  4. Not enough acid.
  5. Not enough eggs.
  6. Not enough flour.
  7. Not enough starch.
  8. Not enough cream cheese.
  9. Wrong type of cream cheese, that didn't have enough starch.
  10. Too much liquid.

e) Why did your cake shrink after cooling down?  »
All cakes shrink as they cool down.

Japanese Strawberry Shortcake
(草莓奶油蛋糕; Strawberry Cream Cake)

Monday, 9 December 2013

Japanese strawberry shortcake is a layered sponge cake filled and topped with whipped cream and strawberries. It is what I call a ménage à trois made in heaven, because each party brings out the best in the other two.

The red and white cake is very popular in Japan, especially for Christmas. I guess having the same colour scheme as Santa Claus wins a lot of votes during the Yuletide season.