Did Your Cake Sink? Here's What You Can Do
We have some tips.
Are you making cream puff, chiffon, souffle, or a cupcake? Then you might be looking for a gorgeous dome. Sadly, you might have experienced them deflating on you. It's just sad when that happens.
Here are the reasons why your cake deflated and how to avoid it next time!
1 You did not put enough or added too much chemical leavening.
Chemical leavening agents such as baking soda and baking powder should always be carefully measured. Too much and your baked good will rapidly rise and then fall without enough structure to hold it up at that great height. Not enough and your batter will be too heavy and you might not even get enough rise to begin with. This is one of the main reasons why baking is a science.
2 You didn't gently fold in your whipped egg whites or cream.
When you whip eggs or cream to aerate a heavier batter, you need to fold it in as efficiently as possible without being too rough. Whisk in your first two portions in a few strokes, then do your final incorporating gently with a spatula. If you aren't careful, you might pop those trapped air bubbles, causing it to deflate.
3 You let your batter sit before baking.
"Weak batters", like liquidy batters, can't trap air for too long. If you let it stand for too long, those air bubbles which you worked hard to produce will escape. Those air bubbles are what help your cake rise. Don't let your efforts go to waste.
4 You opened the oven too often.
If you open the oven under 75% of the time required for it to fully bake, you may release too much heat from the oven which might cause your desserts to deflate.
How does this happen exactly? First of all, when you bake your dessert, the trapped air expands at high temperature, aerating your cake. As it bakes, the cake solidifies so that even without the heat, it will keep its puffed-up structure. If you open it too often, the uncooked batter will deflate before it even gets a chance to set while it's risen.
5 You didn't bake it long enough.
Underbaking is also a big reason which made your cake deflate. So make sure it's cooked through. To make sure your cake is still edible in spite of appearances, return it to the oven for at least five more minutes or until the center is heated through.
5 Maybe it's natural!
If you cooked meringue or soufflés, by nature, the lifespan of these cakes at peak puffiness are short-lived. You just can't avoid it! The best you can do is, once cooked, to serve it immediately.
6 You didn't measure accurately.
Perhaps you didn't measure your liquid or dry ingredients such as flour accurately that these inaccuracies threw off the perfect ratio. If this is the case, your cake might have sunk in the middle. This also happens when you're baking at high altitudes. To make sure you're measuring right, skip the measuring cups and go for a digital kitchen weighing scale.
Say no more to sunk cakes! It's all fluffy, beautiful cakes from now on.
Which one of these was your cake's latest culprit? Tell us below!