What is the reason why sponge cake is not fluffy?

Cake is a common sweet in daily life. Cake is generally made with water, eggs, flour and sugar. It is not only very soft in taste, but also rich in nutritional value and easy to digest, making it very suitable for the elderly and children. Sponge cake has a delicate and delicious taste, but if you make it yourself, it is easy to encounter the problem that the sponge cake is not fluffy. This may be caused by a mistake in the recipe or incorrect baking time.

What is the reason why sponge cake is not fluffy?

1. There is too much oil and water in the formula, and not enough baking powder. It will collapse under its own weight, just like not turning it upside down in time.

Solution: Adjust the recipe.

2. The batter becomes glutenous and shrinks after cooling.

Solution: Use low-gluten flour, or 80% medium-gluten flour + 20% corn starch.

Note during operation: do not stir the batter too much before adding the egg yolk, just use the egg whisk to turn it 6 to 7 times, it doesn’t matter if it is uneven.

After it turns yellow, stir it for a while until it becomes a uniform paste. When mixing the egg yolk paste and the egg white paste, be sure to stir gently, turning it upside down instead of

Stir in circles.

3. Egg white defoaming: insufficient whipping, or interruption of whipping and then stopping for a while before beating again, or beating for too long.

If the machine is not right, it is not easy to achieve dry foaming. In this way, the protein foam is unstable, easy to defoam, and the pores are reduced, making the cake batter

The volume decreases, and the cooked cake shrinks again after cooling. The egg liquid after defoaming is easy to settle and turns into a pudding layer during baking.

This is the possible reason why the cake shrinks.

Solution:

The egg beater and egg bowl must be clean and free of water and oil. It is best to use a copper or stainless steel egg beater.

The eggs must be fresh but refrigerated, and the egg whites and yolks must be separated cleanly without a trace of yolk left in the egg whites.

Adding sugar, white vinegar (cream of tartar) and corn starch can help whip and stabilize the foam.

Start beating at low speed - after the foam is coarse, add 1/3 of the sugar and white vinegar (tartare powder) and corn starch, and beat at medium speed.

Add the second and third sugar, and continue beating without stopping for too long, until dry peaks form.

Here is the degree of dry foaming test: when the egg beater is tilted, the foam does not flow and cannot be turned down. Lift the egg beater head and you will see the short foam.

Small straight pointed corners, and there are also upright pointed corners in the basin. At this time, there is a small amount of cotton-like foam tissue on the edge of the basin, which is allowed.

Another way to check whether the egg white foam has been deflated is to check the egg white foam at the end of the mixing process with the egg yolk paste in 3 batches.

When the third 1/3 egg white foam is stirred in the egg yolk paste, can it slide when the bowl is tilted? It should not slide, otherwise it means that the egg white

The foam is still deflated and the whipped cream is not hard enough, so the cake will shrink more or less later. It should not flow, otherwise

This means you haven’t beaten the egg whites enough, so you need to beat them harder next time.