How to stop a sponge cake (chiffon cake) from deflating/sinking? [duplicate]

How to stop a sponge cake (chiffon cake) from deflating/sinking? [duplicate] - From above of crop anonymous parent with black kid pouring powdered sugar on Christmas sponge cake with chocolate glaze

Beating of the whites is perfected.

When folding in the cake mixture and the egg whites is there a specific technique?

I place in about 1/3, fold, 1/3, fold, and the rest using a spatula, and turn the bowl to get it folded evenly.

Do I leave the cake to cool in the oven with the door open ajar? And for how long?

Or is there a specific way to cook it, e.g. high temp then low temp?

bakingcakesponge-cake


Best Answer

Many sponge cake forms are made with removable bottoms and tabs that stick up on the sides.

The purpose of the removable bottom is obvious, run a knife around the side and push the cake out. However, the tabs allow for a marvoulous technique when cooling your sponge cake.

When your cake is done cooking and ready to let cool, you invert it without running your knife around the edge. The tabs keep the pan above the table/rack and allow for the air to circulate. Gravity helps to maintain the height of the cake because the cake is still stuck to the bottom and sides of the pan. As it cools, the little stretching action from gravity gives you a higher/fluffier product.

It doesn't completely solve your shrinkage issue but it helps out allot.



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How do I keep my chiffon cake from deflating?

To stop a chiffon cake from shrinking or deflating, use the proper chiffon pan that's made of aluminum without a non-stick coating and cool the cake as soon as possible while upside down.

Why does my sponge cake rise then sink?

The gas from the leavening agents builds up and escapes before the cake bakes through in the center. This causes the center to collapse and makes your cake layers sink in the middle. A little goes a long way when it comes to leavening agents, so it's imperative you precisely measure them!

How do I keep my cake from caving?

If you need to rotate the cake pans during baking then wait until the cakes have baked for around 3/4 of the baking time and are almost fully set. Avoid opening and closing the oven door too sharply and move the pans around gently to minimize the risk of sinking.


Try this METHOD so your CHIFFON CAKE don’t DEFLATE, COLLAPSE or SINK in the Middle



More answers regarding how to stop a sponge cake (chiffon cake) from deflating/sinking? [duplicate]

Answer 2

You are using a bundt or tube pan, yes? A chiffon cake will need the extra support in provides, and after taking it out of the oven it should be inverted until completely cool. A bottle can make a good cooling rack, just put the hole of the pan around the neck and put it somewhere it won't be knocked over. Cooling in the oven is good too.

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