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130 g of starch flour with 7 eggs and bake a master baker’s sponge cake tips, A sponge cake can collapse after baking for various reasons. Here we have possible causes and tips on how you can prevent this:
Too many eggs were simply used.
Eggs are generally larger today than they used to be. If you work with an older recipe, the proportion of egg mixture in relation to the solid ingredients may be too large. The dough becomes too airy. After baking, the warm air contracts as it cools and the pastry collapses a little or the oven temperature was too high. The dough then rises quickly and then collapses again.
Next time, choose a lower temperature (e.g. 180°C) and bake the sponge cake for a little longer.
Ingredients
160 g flour
150 g cornstarch
7 eggs
150 g sugar
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