Under whisked meringue is unstable and will cause the cake to collapse. On the contrary, over whisked meringue will make the cake dense. Therefore, getting the right texture of the meringue is critical to the success of the castella cake.
Why does my pandan cake sink?
Beat egg whites correctly: Under-beating egg whites will cause the cake structure to collapse, while over-beating can cause the mixture to break down when you fold it into the batter, creating a heavy batter. Therefore, always keep an eye out for the egg whites as they thicken.
Is my cake moist or undercooked?
If the edges of your cakes haven’t pulled away yet, it is still undercooked. A gap should form between the sides of your pan and the cake. But you shouldn’t wait too long either. If you let the sides pull away too much, you will cause the edges to burn and you will fail to achieve the perfect shape of a cake.
Can I reduce sugar in a cake recipe?
Honestly, don’t be afraid to cut back the sugar in your favorite cake recipes. Start with a simple 10% reduction: 5 teaspoons scooped out of each cup of sugar. If you like the results (and you’re not baking an angel food-type cake), remove more sugar the next time.
What happens if you bake a cake without sugar?
Without sugar, cake has a raw-like flavor, devoid of nuances that come out as sugar decomposes in caramelization and as it contributes to browning in Maillard reactions. The result of sugar’s presence is a “baked” flavor in cake.
What can I do if my cake is not sweet?
How to Moisten Cakes with Simple Syrup
- Prepare your simple syrup on the stove.
- Poke a few small holes in the top of the cake with a tooth pick or a skewer.
- Lightly drizzle the simple syrup over the top of the cake.
- If the syrup does not sink into the cake completely, smooth it out with a spoon.
What does too much sugar do to a cake?
Sugar interferes with the coagulation of proteins. Adding more sugar to a cake recipe causes the proteins in the flour and eggs to form weaker bonds, creating a more tender, softer crumb. But more is not always better. Excess sugar could weaken a cake structure so much that it collapses.