* Improperly calibrated oven. Direct oven heat can be too much for a cheesecake, causing it to puff up quickly then collapse, crack and have a rubbery texture. Great tips! Also, a sunken cake can be caused by opening up the oven door at the wrong time. Also, is it fine for me to use brown sugar instead of white sugar. The cake will start to deflate a little and forms some wrinkle lines after a minute. Now I am going to try my vanilla cake (i use the vanilla cake #1 by the crumb boss) to see if it comes out perfect, like my pound cake did. This is a prime reason why I LOVE this forum. And also unfortunately my oven doesn’t hv different setting for top and bottom temp. To serve, trim all the sides of the castella to make it a perfect rectangle. Thank you, your tips worked and bothlayers turned out intact! I made one castella today without banging it after baking to see the result. If anyone knows the reason behind, please let me know by leaving the comment below. TL;DR - Use a cake pan with a tube, Invert the cake right when it comes out of the oven and let it cool completely. You can read the explanation in the comment section.Nikhil’s answer is on September 1, 2020, and Christian’s reply is on October 28, 2020. Remove the cake from the oven when the surface changes to dark brown, and the wooden skewer comes out clean after inserting it into the cake. This post has two sections. You can beat the egg yolks and whites together, or beat them separately. Therefore, unlike the jiggly Taiwanese-style castella, it is springy, slightly gooey, and with a dark crust. I think it will add more flavor! The impact of the batter onto the pan and the slow pouring action helps to break the bubbles. My oven temp was low than normal which caused the cake to sink in the middle. I hope this information is useful. Good to know. And may I know how long you usually beat your egg white if you use the lowest speed? Slam the cake a few more times to break any bubbles that you see. Keep the egg whites and sugar moving as you heat the eggs to prevent cooking them. If you whisk the egg whites with low speed, the meringue will be smooth and silky. Although it is called “Pão’ in Portuguese, which means bread, it is more like a sponge cake than bread. The egg whites and sugar will eventually gain volume and turn into a white cream. If the sinkage isn't too bad, i.e., it's more of a light depression than a crater, just change your design and cover it up. Too much air in the batter can result in a cake that rises too much in the oven—and then falls. This step is an absolute must. Once you've removed the uncooked part, you'll have a cake that resembles a ring. Thank you so much for providing the answer. I plan on trying this again until I get it right. The cake is baked in a water bath. To check that it is cooked, insert a toothpick, skewer, or cake tester into the deepest part of the cake at the center. KP Kwan. In order to prevent this baking mishap from happening again in the future, it's important to understand how each of these factors affects the end result. Fathima South Africa on September 08, 2019: Found your article on point. If the meringue is stable, it can withstand slow pouring from a high position, and mix the rest of the ingredients. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Thanks. I found a “full proof” recipe online which even gave the length of time and settings for how long to mix the batter in my Kitchen Aid mixer. You can still turn a sunken cake into a showstopper. Have a few more slams to get rid of any noticeable bubbles. You need to make adjustments because every oven behaves differently. Some recipes may even emphasize, "Do not overmix." Overturn the cake upended for one minute to flatten the surface. (A SCIENCE THEORY ABOUT CAKE COLLAPSE: Easily understandable instructions. When you bite into it, it feels more like sponge cake rather than cake. If it fizzes, it's still good. A cake can fall if it cools too quickly, so you should avoid placing it in a drafty spot. Castella (Kasutera カステラ) catches my attention when I realize that it is a cake made with bread flour. Castella (Kasutera カステラ) catches my attention when I realize that it is a cake made with bread flour. Here is a summary of all the mistakes I make before getting it right, every time. A slight depression means the cake is more or less cooked, so you won't get cake batter running out when you cut into it. I'll take these into consideration the next I have a problem when baking :). Both types of flour will result in a different texture. The original one from the blog uses way more sugar and skimps a bit on the eggs, when looking at ca. Thanks. 340g of flour and fat. If you forget to add the eggs until the very end, or if you mix everything together in one bowl rather than preparing the wet and dry ingredients separately, you may pay the price with a ruined cake. First time baking a vegan chocolate cake. I have added the images of this result in the article, in the section ‘Unmold the cake.’ Any or all of the following: * Cake tin is too large - the batter rises higher at the sides (where it clings to the tin) than in the middle. May I know the reason of using bread flour instead of cake flour? The cake still tasted good, it just tasted more like a pound cake rather than a sponge cake. Some ovens run hot, and some ovens run cold. *Note Catija is correct that these amounts look way too small for a full cake. I also forgot to read the reviews. Make sure you read the instructions carefully beforehand. When a cake is exposed to the heat of the oven, the leavening agents react with the other ingredients to create little air pockets that expand. Help the eggs hold more air by warming them before beating them for the cake. My chiffon cake did not rise properly. Whisk the egg whites and 2 tbsp. It was still a little wet so I put a piece of foil on the top and baked for another 10 mins. If you like the castella, you may also want to check out another Japanese sponge cake recipe on this blog. If you're making a soup or a stew, it may not matter all that much in which order you add the ingredients. A cake may appear to be fully risen and the crust will be uniformly golden, but the flour and eggs aren't completely set. It is a messy experience. Curious to know the outcome of these methods, I have made two batches of castella and compare the results. Once it is smooth, stop mixing as over mix will deflate the batter further, causes the cake to have a dense texture. Underbaked castella will collapse at the center. My cake initially rose, but then collapsed in after it was out of the oven. Angel food cakes and chiffon cakes contain baking powder and should be inverted during the cooling process. I followed my recipe exactly it rose nicely then sank, it was a flourless orange cake. Add the castor sugar to the egg white in batches. This is why it's possible to have a cake that's burnt on the edges and undercooked in the middle—a result that is due mainly to the temperature of the oven. Use a wooden skewer to break the smaller one. Stop beating when the meringue forms soft peaks. Thanks, Scrape the mixing bowl with a silicone spatula to ensure all the flour has incorporated evenly with the batter. Welcome comments please. Before you give up entirely, here are two more ideas to consider: We've summarized the most common reasons that cakes sink in the middle, but now let's look at each issue in more detail. 2. Until the cake is completely cooled, its spongy structure hasn’t set. Remove the cake from the oven. I try to avoid plastic usage. I’m sorry if that was a dumb question, I’m really not an experienced baker. Well done. Hi good day I tried your recipe and while it tasted great my cupcakes sank in the middle :( . I assume most of you would not have a wooden frame readily available, so my Castella recipe uses a standard 1-lb loaf pan. I am pleased to reply to any questions and comments as soon as possible. Resist the urge to check on the cake until it’s at least 80% done. Combine the flour with the batter by mixing it gently in one direction until there are no more lumps. 7. The reason for this is that every time you open the oven door, the inside temperature can drop quite a bit—by as much as 10 degrees Fahrenheit. We all know we're supposed to beat the butter, sugar, and eggs until they're light and creamy, but when it comes time to combine the wet and dry ingredients, it's very important to not overmix the batter. For now, this is the stable recipe that yields the best result, which took me many rounds of testing. I live in Flagstaff, AZ and the altitude is 7500 feet up. When I dug deeper into how to make castella, I realized that there are various methods to prepare it. Before taking your cake out of the oven, always check that it is fully baked. This method helps to create a flat surface. Wrap with cling film and leave it in the refrigerator for half a day.”, Hi Nikhil, Insert a toothpick (or skewer or cake tester) into the deepest part of the cake. The only thing I can figure is that the recipe was just too big for the pan before. I made a Pound Cake that I had made successfully before and for whatever reason it caved while baking. My chiffon cake sank/deflated after I took it out of the oven. Juz need to try it out to make it works . I use cake baking insulated strips around my cake pans to help the cakes bake evenly. I was going to give up and buy a cake. Close it too sharply, and your evenly rising cake could suddenly sink! 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