after cooling the top surface shrinked

[satimis]

Hi all,

After baking a smooth dome was formed on top. But after cooling the top surface shrinked. The cake is super soft with nice texture


Ingredients:

I)
60g butter, melted
80g cake flour (plus 1-1/2 tsp baking powder. Sift)
80ml skim milk
1 egg + 5 egg yolks

II)
5 egg whites
75g sugar
pinch of salt
1/2 tsp cream of tartar

Direction
1. Preheat oven at 170 deg C for 15 mins.

2. Beat 1 egg + 5 yolks until creamy with pale yellow colour & fluffy on high speed for a few minutes or until it double its original volume. Add in flour & alternate it with milk. Add in melted butter and mix well. Set aside.

3. Beat egg whites on high speed until white & frothy for about 40 sec – 1 min. Add in salt, cream of tartar and sugar, a bit at a time. Beat for about 2 mins until it's stiff & thick foamy. Once mixture clings & does not drip, it is ready.

4. Fold 1/3 whites with egg yolk batter with a spatula till well combined. Take another 1/3 egg whites, repeat the same step. And same for the last 1/3 egg white.

5. Pour batter into fully lined baking pan. Give the pan a few good shakes to remove air.

6. Bake a preheated oven 170 deg C for 10mins, then reduce heat to 150 deg C for another 20 min and done tested with cake tester.

8. Place the cake on a wire rack to cool completely, remove baking paper.


Please advise how to fix the problem. Thanks

Regards
satimis

 

[Becky]

With most cake recipes you would expect a bit of fall back when it cools, but how much fall back are we talking here? The recipe you describe sounds more like a Genoise sponge, given the high egg content and low flour content. You wouldn't usually see raising agent in it though, so perhaps the problem lies there? The air which you whip into the eggs will expand during baking, which will rise the cake, and if you are using raising agent too then perhaps it is rising too much. Genoise cakes tend to sink a little after baking anyway!

 

[satimis]

With most cake recipes you would expect a bit of fall back when it cools, but how much fall back are we talking here? The recipe you describe sounds more like a Genoise sponge, given the high egg content and low flour content. You wouldn't usually see raising agent in it though, so perhaps the problem lies there? The air which you whip into the eggs will expand during baking, which will rise the cake, and if you are using raising agent too then perhaps it is rising too much. Genoise cakes tend to sink a little after baking anyway!

Hi,

Thanks for your advice.

In next round I'll omit baking soda to check. Actually the cake is cotton soft with nice taste.

Regards
satimis

 

[Becky]

Yeah Genoise sponges are really light and airy, they are delicious

 

[satimis]

Hi all,

Have another round adding ingredients in following order. Ingredients quantity is same as original recipe except sugar 75g instead of 120g

I)
5 egg whites
75g sugar
pinch of salt

II)
60g butter, melted
80g cake flour
80ml skim milk
1 egg + 5 egg yolks

Steps performed
1. Preheat oven at 170 deg C monitored with an oven thermometer.

2. Beat egg + 5 egg yolks at high speed until it changes to pale yellow in color and put aside.

3. Mixed melt butter, cake flour, skim milk and finally the beaten egg yolks

2. Beat egg whites at high speed until white & frothy. Add in salt and sugar, a bit at a time. Beat until it's stiff & thick foamy.

3. Fold 1/3 whites with egg yolk batter with a spatula until just combined. Take another 1/3 egg whites, repeat the same step. And same for the last 1/3 egg white.

5. Pour batter into fully lined baking pan.

6. Bake the cake in a preheated oven at 170 deg C for 10 mins, then reduce heat to 150 deg C for another 30 min and done without open the door of the oven.
8. Place the cake on a wire rack to cool at room temperature.

After baking finished a smooth dome was formed on top. At cooking it cracked and fell.

The cake texture is NOT so good compared to previous baking result. The cake is cotton soft but dense.

satimis