How to Prevent Cake Falling?
Under mixing and too violent mixing are the most common causes of cake failure, you have to mix with a SPOON for a long time or with a stand mixers PADDLE (no whisk) on LOW speed for a long while.
Cake flour is very very low in gluten, and so you need to mix GENTLY for an extended period (whisks and electric beaters tear the gluten structure down as fast as the create it, they will not work well) to create a gluten structure that will set and contain the carbon dioxide that your leavener creates. and because there is little gluten any violent action will collapse the whole thing.
You can make it less tempermental by substituting 1/2 all purpose flour for 1/2 of the cake flour. but your cake will not be as delicate and tender.
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