Will my bizcocho dominicano cake rise?

I'm planning to make the cake batter from scratch on Sunday, refrigerate it (not freezing!) for about 3 days, and bake it up on Wednesday. But I'm cramped for time on that day.

I've researched that the cake wouldn't rise as high, and one of bizcocho dominicano's known qualities is to be light. This probably isn't relevant, but I'm turning the cake recipe into a cupcake recipe.

What if I make the batter and leave out the baking powder until Wednesday? Then I can put the powder in and mix the batter so it can become fluffy again. Do you think this'll work? Will it still rise?

Best Answer

Sorry, but no.

The baking powder aids in making the cake light, but the main "rising agent" is actually the air incorporated in the batter by patient whipping, together with the eggs.

Now if you plan to store the batter for three days and then making up for the deflation by whipping again, you'll totally lose the fluffyness: The flour will have developed a lot of gluten during the storage time and the mixing after that time will aid in that again, resulting in a very dense cake.The rule for this kind of batter is always to mix and then bake as fast as possible.

If you can't reschedule to bake on Wednesday, you could probably bake the cake or cupcakes at a convenient earlier date, e.g. Sunday, and freeze them, then defrost either Tuesday night or Wednesday morning, decorate and serve.

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How do I get my cakes to rise higher?

How to Make a Cake Rise Higher

Follow the Recipe.

Add a Leavening Agent.

Cream the Butter and Sugar.

Fold Ingredients Together \u2013 Don't Mix.

Fill the Cake Pan Properly.

Avoid the Batter Setting Too Quickly.

Check the Oven Temperature.

What makes a pound cake rise high?

If you over-beat the eggs, the air in the eggs will cause the cake to rise. It will create a crust that will rise higher than the cake (the same way that eggs can create a crust in brownies, they can create a crust in cakes as well).

Why did my homemade cake not rise?

Cakes that don't rise properly or have a surface covered in little holes are often the result of not getting the cake into the oven quickly enough; a common mistake that happens because you forgot to turn the oven on before you started, or you get distracted with something else mid-way through mixing.

What makes a cake rise up?

Leaveners, like baking soda or powder, produce carbon dioxide bubbles, which are trapped by the starch in the batter and expand during baking, causing the cake to rise.

LA VERDAD DEL BIZCOCHOS DOMINICANO - TODO LO QUE NECESITAS SABER

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Karolina Grabowska, Karolina Grabowska, Nataliya Vaitkevich, Hanna Auramenka