Idiomas disponibles
Idiomas disponibles
Baking problems and tips
Problem
When is the sponge cake done?
The cake collapsed
The cake is unevenly browned
The sponge cake has risen in the middle, but not
along the sides
Small pastry clumped or stuck together during
baking
The pastry is dried out
The bottom is underbaked
The top side is underbaked
When baking on multiple levels simultaneously,
the cake is not evenly browned
Cake is stuck to the baking dish or tin
Tip
The crust turns a golden brown.
The sponge is elastic to touch.
Pierce the cake at the top with a wooden
toothpick or skewer. When you pull the
toothpick out, there should be no crumbs or
traces of dough on it.
Observe the mixing time.
Use less liquid.
Increase temperature and extend baking
time.
When baking on multiple levels
simultaneously, pastry may not be done all
at the same time.
Remove the baking tray with the pastry that
is done sooner.
Only grease the bottom of the baking dish;
do not grease the sides.
Not enough space between pastries (allow
at least 2 cm).
Increase temperature and reduce the baking
time.
Place the food one rack level lower.
Place the pastry one rack level higher.
When baking on multiple levels
simultaneously, pastry may not be done all
at the same time.
Remove the baking tray with the pastry that
is done sooner.
When the cake cools down, carefully
separate it from the mold by loosening the
edges with a knife.
Next time, grease the tin more generously,
or sprinkle it with breadcrumbs.
EN 35
