I don’t grease the pan - the sponge cake rises just fine, “clinging” to the walls. After cooling, this biscuit settles and becomes dense. Maybe someone knows the reason: my sponge cake falls off in the oven during cooking. A classic sponge cake consists of eggs, flour and sugar. You can also add starch to a classic biscuit. If your oven is too hot, even with proper beating and stirring, your cake will collapse after baking.

I beat the whites and yolks separately. The biscuit should not be baked as much as it should be dried. The biscuit is a very delicate product and can fall off easily. 180 I put the sponge cake in a preheated oven, it rises very well and evenly, and after about 10 minutes it begins to fall. I decided to start with a sponge cake with which I had not become friends from the very beginning of my culinary career. You will probably laugh, but my sponge cake fell in the oven today, about 10-15 minutes before it was ready.

Biscuit. Baking basics, mistakes, experience

Hi all! I have the same problem, yesterday I baked a sponge cake, but the sponge cake turned out not fluffy, but very dense. Each of us at least once in our lives has encountered such a problem as a failed biscuit. A kind of global topic about biscuits, where you can ask any questions and share your experience.

The more powerful the mixer, the faster the biscuit will beat. Beat, separating the eggs. First of all, beat the yolks with half the amount of sugar at maximum speed of the mixer. If you are baking a sponge cake with the addition of butter at room temperature, then you should first beat it with a mixer until white and fluffy.

A good mixer is everything

It is better to add berries that are too juicy (for example strawberries) to the yolk mixture in pureed form, otherwise they will give a lot of juice during baking and the sponge cake may not turn out. 8. Baking. One of the most important moments in preparing a biscuit. The biscuit does not tolerate drafts, so when you put the biscuit in/out of the oven, the door should be opened without sudden movements and not slammed when closing. 10. Preparing to assemble the cake. The sponge cake definitely needs time to rest.

You cannot leave a sponge cake for a long time in the form in which it was baked - it may become damp from below, because condensation accumulates between the form and the baking paper.4. 1. The biscuit has not risen at all or has risen little.

The biscuit rose well, but as soon as it was pulled out of the oven, it sank greatly; it was taken out of the oven early5. The biscuit rose well, but then, as it cooled, it sank in the center (the edges remained high) - we took it out of the oven early, the biscuit didn’t have enough time6.

I almost always don’t sift the flour, but I’ll take into account all the subtleties, and I think the sponge cake will turn out great! In the first case I greased the mold, in the second I didn’t. And the first time the biscuit turned out low and mounded, and the second time it turned out flat and high. BUT! And I heard that you should never shake the mold with the sponge cake, otherwise it will settle. source: Kengis Homemade cakes, pies and so on... I know, I know... Again, your sponge cake didn’t turn out...

On the Internet you will find a lot of information about how to bake the right biscuit with a bunch of the most incredible recipes. I myself have already written several times about all sorts of biscuit matters. But in this article you will receive the most comprehensive and systematic information about baking biscuits. Hand on heart, I admit that I also once had a bad sponge cake.

1. Eggs not beaten well enough. Perhaps this is the most common mistake and the main reason for the sudden subsidence of the sponge cake. And secondly, well-beaten eggs should increase significantly in volume and turn into white fluffy foam. You need to beat the eggs for the biscuit for 5-10 minutes, depending on the power of your mixer. Then in the oven, under the influence of temperature, it will rise a little, but after baking the biscuit will certainly settle. Proper mixing of the dough is 50% of success.

The biscuit should be baked at 150º for 35 minutes. But this, of course, is not an absolute indicator. Baking time will directly depend on the size of your sponge cake. If you leave already beaten eggs to stand, even for a short time, the air formed during beating will simply evaporate and the sponge cake will lose its main property - airiness.

Never, under any circumstances, under any circumstances, open the oven during the first 30 minutes of baking the sponge cake! By the way, here you can see the recipe for the sponge cake, which always works out. A good, powerful mixer in making biscuits is no less than 50% success. If the top of the sponge cake becomes too brown, cover it with paper.

Do not open the oven for the first 15 minutes. I take 6 eggs, 1 tbsp. sugar, 1 cup flour and 0.5 tbsp. starch, you can add baking powder if you're afraid it won't rise. When you get a thick mass, sift the flour, starch and baking powder. Then pour into the mold and place in a well-heated oven. A little longer, but reliable. If your oven has a “top-bottom” option, then heat with both spirals turned on; when you put the biscuit in, turn off the top heating.

Mix 100 grams of flour with 25 grams of starch, sift it over the yolks, put the whipped whites on top and mix everything carefully. Today I decided that it’s enough to just cook and clean at home, and the first one works out very well…. I did everything according to the recipe, but it... fell off. I thought and thought, but I still didn’t understand why this happened.

I read on one website that the main thing in making a sponge cake is well-beaten eggs. I do this: Beat the whites and yolks separately. Well, that's probably all. Correct these 5 unforgivable mistakes and your biscuit will always turn out great.

Ingredients:

• Wheat flour
• Sugar
• Chicken eggs

Perfectly smooth sponge cake

Sponge cakes are one of our favorites. The sponge cake is combined with a variety of creams, fruits, layers, mousses, therefore, having at your disposal a lush and tasty sponge cake, you can prepare a huge variety of cakes.

But very often, inexperienced housewives end up with a sponge cake with a lump in the middle. If you then cut the biscuit into pieces, it does not matter. But in order for all layers of sponge cake and cream to be even in a birthday cake, you should bake a sponge cake with a flat surface.

Housewives often cut off the swelling in the middle, crumble it and use it to sprinkle the sides of the cake. But you can take into account some tricks and your biscuit will always have a perfectly flat surface without any problems. In order to bake an even sponge cake, consider some nuances:

The prepared dough should be baked immediately. It shouldn't wait until the oven preheats and you prepare the pan, so everything should be ready in advance;

Preheat the oven to 180°C;

The mold must be covered with parchment paper, lightly greased with oil and sprinkled with flour. You should grease only the bottom, but not the walls, otherwise the dough will slide off the greased walls during baking and you will get a sponge cake that is swollen in the middle;

The form must be cold. If the dough does not lie flat in the pan, smooth it with a spatula and turn the pan with the dough on the table several times clockwise;

Cover the top of the pan with foil and secure it well around the pan;

Do not open the oven during baking to prevent the sponge cake from settling. The oven door should close tightly, the baking sheet in the oven should be level, and the pan itself, accordingly, should have a flat bottom;

Cool the cake on a wire rack.

How to bake a smooth sponge cake step by step instructions with photos:

Step 1

To work, we will need a baking dish, foil, parchment paper and biscuit products: eggs - 5 pieces, sugar - 1 cup and wheat flour - 1 cup.

Step 2

Line the pan with parchment paper, lightly grease and sprinkle with flour. There is no need to grease or sprinkle the walls of the mold with flour.

Step 3

Prepare biscuit dough according to your favorite recipe and place it in the mold. Level it out. Turn the mold clockwise with force several times (on the table). This will help the dough spread evenly in the pan.

A celebration is coming up, a three-tiered cream giant is in the plans, and you want to conquer all the guests with the talent of an excellent pastry chef? Then you especially need to know why the sponge cake does not bake or falls after baking, as well as at what temperature it is baked and for how long. You can get all the necessary information regarding the insidiousness of the biscuit from this post, and if you use it, success will await you.

All women have an incredible sweet tooth. Sometimes even such persistent extra pounds cannot overcome the craving for confectionery products. And in a fit of true love, many housewives try to conjure some tasty little thing for tea in the kitchen.

The “trifle” can be three-tiered cakes, rolls stuffed with cream, the most delicate cupcakes, in general, something that is based on this incredibly tasty, but no less capricious – sponge cake.

However, this “Olympus” is not so easy to conquer, and often the ardor of cooks fades away at the sight of a failed masterpiece. So much work, and everything is down the drain. It is not surprising that the activity of the pastry chef, which began so spontaneously, is supported by a lot of pressing questions: “Why is the sponge cake raw inside, how many minutes does it need to be baked, at what temperature, or why does it settle?” and others, others...

However, it is worth sorting everything out in order.

Question No. 1: Why do they add starch to biscuits?

Often in recipe descriptions you can see that starchy powder is added to the dough along with the main components. In this regard, a reasonable question arises: why is there starch in a biscuit?

We should probably start with the fact that this component, depending on the plant from which it is extracted, is presented in a fairly wide range, namely, corn, soy, cassava, rice and other types of starches are used in cooking. In confectionery, they often resort to potato and wheat.

The starch in the biscuit is designed to eliminate excess moisture, which allows the product to turn out airy and tender. If, when kneading the dough, you replace 30% of the flour with wheat starch, you will notice that the volume of the cakes increases during baking, their structure becomes lighter and grainier, and the cake or roll comes out incredibly soft.

However, it is worth remembering that if you use potato powder, then it should be dissolved in dairy or fermented milk products, and also pay special attention to vanilla or any other flavoring, since starch from potatoes helps to suppress the taste of the finished product.

Question No. 2: How to make a fluffy sponge cake?

You've probably noted more than once that store-bought cakes have such thick layers that, willy-nilly, you feel a twinge of envy and try to figure out how to achieve this in your home-baked goods? It should be noted that this is not one or two rules, but a whole set of measures aimed at achieving excellent results.

Question No. 3: Why does the sponge cake fall down or not rise at all?

Many housewives have had to deal with the problem that when baking a sponge cake does not rise, and if it does rise, it always falls down afterwards. And it becomes so offensive, because we try to follow all the subtleties and rules, but apparently we are missing something. And this is exactly so, there are several reasons for this “pigish” behavior of the cakes.

1. The temperature regime is extremely important for baking such a confectionery product, so even the slightest violation of this rule entails negative consequences. An old oven can leak air, thereby disturbing the temperature; this includes regularly opening the oven door in the midst of the process. In addition, a malfunction of the oven can lead to uneven heat distribution and the cake may end up lopsided. And this is just one of the factors why the biscuit settles after baking.
2. Violation of the cooking technique can also have a detrimental effect on the quality of the pastry chef. Perhaps during the process of kneading the dough, the proportions were not met, or the products were overly cooled, the whites were poorly beaten, a bad baking powder was used, and so on.
3. Careless handling of the dough is another reason why the sponge cake shrinks. For example, if you hit or shake a mold with a mass poured into it, then, alas and ah, you should not even dream of a fluffy cake. Also, you should not hit the bottom of the baking sheet when removing the sponge cake, because it is so delicate.
4. Removing the baked goods early usually results in a nice, smooth sponge cake that looks like a bowl. Make sure the dough bakes evenly.
5. After preparing the dough, you have absolutely no time to chat with your girlfriend or take a break with a Kit-Kat; you need to immediately put everything in the mold and sing off into the hot oven.

For the multicooker owner

Owners of multicookers, for example, often boast about their huge biscuits, but among them there are “losers” who, instead of a plump sweet bun, get a flat pancake.

The rules for this unit are basically similar to a conventional oven: set the temperature and time settings correctly, do not open the lid during baking, but there is one point that is quite tricky. Some people try to create an incredibly tall monster, such that when raised, it closes the multicooker valve and spoils all the circulation of warm air.

Well, dear ladies, don’t be lazy, well, better make two mediocre and successful cakes, then happiness will smile on you.

Question No. 4: Why is the sponge cake not baked in the middle and how to check its readiness?

Many newly minted “confectioners” are wondering how to determine whether the baked goods are ready, whether they are baked? There are a couple of ways to find out.

You can check the readiness of the cake by piercing it in the center with a wooden stick. If, after removing our “dosimeter” from the baked goods, it is dry at the end, then hurray, comrades, the shortbread was a great success, because otherwise the piece of wood will be sticky, with dough residues.

Another factor that signals the readiness of a sponge cake is its appearance; if you find that the baked goods have somewhat shrunk in the mold, that is, moved away from the walls, then this can be regarded as the readiness of the product.

However, such bummers often happen that on the outside the shortbread looks amazing, but on the inside it is soft, floppy and clearly unprepared. So what to do if the biscuit is not baked?

Initially, you need to determine why exactly such nonsense happened.

Big dose of sugar

Often, a half-baked cake can be the result of a technology error in kneading the dough. If, in the hope of making the future cake even sweeter, a naive housewife put twice as much sugar in it, then you shouldn’t expect a perfect biscuit. The same goes for flour, if you put in less it’s bad, if you put in more it’s the same. It’s worth remembering once and for all that biscuit is not something to joke about and neglecting proportions is certain “death” for the future confectionery product.

Temperature

The second and most common mistake is a broken biscuit baking mode, that is, the temperature and time were not selected correctly. Either you overheated the oven and the dough simply baked too quickly around the edges without ever reaching the center. Or, on the contrary, the degrees in the oven are not enough and the time that you have measured for baking is simply not enough.

How to finish baking a biscuit

But how can we save such a “miracle” and bake it until it’s completely ready? First, check the temperature in the stove, if it is high, reduce it, if it is low, increase it. Secondly, so that the crust, which is already sufficiently fried on top, does not burn, it should be covered with foil and left in the oven to finish baking, periodically poking it with a stick to check. That, in principle, is all science is.

Question No. 5: How long does it take to bake a biscuit?

Many recipes for sponge cakes specify a baking time of 30-40 minutes on average, but this does not mean that any cakes are baked for that long.

Of course, its taste parameters and quality characteristics depend on how long the biscuit is prepared. After all, if you overexpose the product in the oven, it will become dry, dense and tasteless, and if, on the contrary, you underexpose it, then there is a risk of getting a sticky and gloopy mass instead of a tasty and tender crumpet.

Naturally, the baking time depends on the temperature of exposure, as well as on what kind of cake you need, whether it is for a cake or for a roll, that is, the thickness of the dough is of main importance.

• For rolls, the time mode varies within 10-15 minutes.
• For cakes, from 25 minutes to 1 hour.

Question No. 6: At what temperature do you bake the sponge cake?

Preparing a biscuit is, of course, a tricky business, in which every nuance can affect the appearance and taste of the product. Therefore, everything needs to be taken into account, even the choice of temperature for a certain type of dough.

• For butter sponge cake, the baking temperature should not exceed 180 o C.
• The simplest cake should be baked in a well-heated oven at 200-220 o C.

Place the pan with the dough in the oven only after making sure that it is warm enough, otherwise you will have to re-read question No. 3.

In addition, you should not leave the product in the oven after cooking, so as not to dry out. This rule does not apply to a multicooker. When working with this device, on the contrary, after finishing baking, the cake should be left inside for 10 minutes, this way you can avoid the rapid fall of the sponge cake.

Question No. 7: Why does the biscuit crack and rise up in a slide?

And what kind of dirty tricks does the biscuit come up with to irritate the housewives. It doesn’t rise, it doesn’t fall, and it doesn’t bake, but in addition, it does absolutely terrible things - it swells up like a slide, bursts and pretends to be a volcano, spewing out liquid dough.

Heat

What could be the reason behind this character trait of this whimsical baked goods? Heat! This is the main point. If you have heated the oven to hellish flames, then the biscuit will behave inappropriately, the top will quickly bake, and inside the dough will simply boil and, under pressure, raise a mound, and in more advanced cases, it will burst and leak out.

Dear girls, remember, how long and at what temperature you bake the biscuit depends on the outcome of the entire culinary event.

Overdose of flour

However, this is not the only reason why baked goods can crack. It happens especially noticeably on cupcakes that cracks appear on top of the finished product. Everything can be explained by a banal excess of flour proportions in the recipe, or during baking you simply dried out the sponge cake.

Question No. 8: Why does the sponge cake turn out rubbery?

One of the most common mistakes in preparing biscuits is eggs, or rather, not beating them correctly. Firstly, the eggs should be very carefully divided into whites and yolks and beaten separately with sugar, and the dosage of sand should not be changed, but strictly followed the recipe. Yes, yes, biscuit is a capricious thing. If the whipped egg foam is not dense enough, then the shortbread will end up “rubbery”.

You should also mix all the ingredients as gently as possible so that the foam does not settle.

Question No. 9: Why does the sponge cake smell like eggs?

And so it was a success, chic, lush and airy. But what is this?! The smell of eggs spoils all the hard work done. The biscuit recipe contains a large number of eggs; for some, this smell is not noticeable in the finished product, but some particularly sensitive individuals simply cannot bite off a tiny piece. In addition, eggs from domestic chickens make the smell even more expressive than store-bought goods. In addition, those shortcakes that contain soda also smell of egg.

What to do in such a situation? If soda can still be replaced with a more harmless baking powder, then giving up eggs is not an option at all. Then there is only one solution, masking the smell. This is why vanillin or various artificial food flavors are added to the dough.

Another way to overcome an unpleasant aroma is to soak the cakes in syrup or confectionery cognac, which will also give the cake or roll a unique rich taste.

Question No. 10:

The originality of the baking design makes it even more attractive to those with a sweet tooth. Making a dark or striped cake is not such a difficult task, you just need to add cocoa powder to half the cakes (mix it with flour while kneading the dough).

You can also often see orange, pink and other rainbow-colored biscuits, the coloring of which is achieved using food coloring added to the dough. Such products are incredibly colorful, interesting and children like them. However, are you ready to stuff a tasty treat with chemicals for the sake of momentary beauty?

Question No. 11:

Biscuit, compared to many other flour products, has a rather modest calorie content.

• The “enemy” shortbread in the classic recipe, which uses sugar, eggs and flour, has 258 kcal per 100 g.
• Butter biscuit has an energy value close to 300 kcal per 100g.
• If you add cream, jam and other ointments that are so generously used to coat the confectionery, then you can safely, regardless of all diets, crunch the cake without a twinge of conscience. But why not, if 0.1 kg contains more than 400 kcal, then what difference does it make, how much you eat, you still won’t become thinner.

Having measured how much time it takes to bake a sponge cake and the amount of nerves spent on it, you can wonder whether it’s worth bothering with it at all. However, having mastered the skills of cooking this seemingly simple, but terribly capricious confectionery product, you will certainly not experience problems with others.

Baking cakes is not a job for the faint of heart. It would seem that the most difficult mission has been completed successfully, but the questions remain. When to remove a biscuit from the oven or how to remove it from a slow cooker and then cut it into cakes are questions that interest exhausted and desperate housewives. Don’t lose heart, dear ladies, today the Cook will reveal all the secrets of handling ready-made baked goods, with which you can create a real masterpiece.

And so, with a certain self-satisfaction and pride in your resistance to this capricious baking, by the end of the allotted time that the cake was in the oven or in the slow cooker, you noted that the sponge cake turned out great, fluffy, tall, even and tanned (not to be confused with burnt!). However, the smile quickly disappears from your face at the thought of exactly what moment you can remove this mischief from the oven, so as not to experience the bitterness of disappointment when it falls.

First, you need to calm down and realize that the most difficult part on the path to success has been completed, and there is very little left to the finish. Secondly, you should arm yourself with the advice of the Cook, who will tell you...

Under no circumstances should you remove baked goods from the oven immediately after turning it off. Otherwise, all your work will go to waste. The oven door must be opened slightly and waited for about 15 minutes, only after which the mold can be removed.

If you baked a sponge cake for a roll, then this product should leave the “broiler” 10 minutes after switching off, and what is important, it should be very warm, since the cooled cake will break and crack when twisted.

In order for your confectionery miracle to turn out perfect, you must first remove it correctly after cooking. Looking back a little, it is worth noting that such a biscuit layer must be baked on parchment.

1. Now, when it has already completely baked and cooled for about 10 minutes in the oven turned off with the door open, it needs to be removed from the baking sheet, but not torn off the paper. Having coated the entire cake with jam, we begin to carefully wrap it into a roll, gradually separating it from the parchment layer.

However, rolls are often made with cream, which you certainly cannot apply to a hot cake. Then you can use the second method.

1. Having turned the baking paper with the biscuit onto oiled loose parchment, we need to remove the baked sheet from the cake as carefully as possible, which we then roll into a roll and leave to cool (we are talking about the biscuit, not the paper). This is done so that after cooling and decorating with cream, our product can be rolled up without, so to speak, losses in the form of cracks and breaks.

...How to remove a biscuit from a multicooker

In a super smart unit, the biscuits turn out, well, simply magnificent and you don’t want to spoil such beauty and pull it out as carefully as possible, avoiding damage. First of all, the cake needs to be given a little time to cool, although in this oven you can wait until the baked goods are completely cooled, there is no risk of it drying out. To implement the second stage - “extraction”, two methods are provided.

Remove using steam nozzle

For the first method, we will need a steam nozzle, which comes with the multicooker. We insert this “holey bowl” upside down into the bowl with the biscuit and with a deft movement we turn the entire system over so that the baked goods are on the insert, and remove the bowl. After which the cake can be transferred to a dish, in the same way, put a plate on top and turn it over.

Remove using parchment strips

However, for some, such manipulations with revolutions may seem complicated, like juggling in a circus, requiring skill and steadfastness so that the hard-won cake does not fall to the floor.

It is for such cooks who have not been trained at a circus school that an alternative option is offered, how to remove the biscuit from the multicooker.

To implement this method, you should think about removing the baked goods at the stage of pouring the dough. At the bottom of the bowl you need to lay 2 long and relatively wide strips of parchment crosswise, so that their ends freely come out of the edges of the mold, and pour the egg-flour mixture onto this paper.

After finishing baking and cooling the biscuit, you simply need to pull the paper edges, pulling the cake out of the pan. The papers are then easily separated from the cake.

The variety of different handy tools for making confectionery these days allows you to create something incomparable without much difficulty. A biscuit baking dish is a whole space for imagination today. There are so many of them.

Some have detachable walls, while others have a design that allows for the removal of the bottom. Children's ones are especially original, with which you can easily create a bear, a car, a boat, and even a princess and a dinosaur. No one, but petty hooligans will not be able to pass by such a cupcake or cake.

Various materials are also used for such vessels: aluminum, steel, tin, silicone, glass, with non-stick coating.

It is more advisable to bake ordinary round biscuits in springform pans. Some come in different diameters, so you can make a multi-tiered splendor, or a simple cake. Some round molds have a convex pattern on the bottom, which will add originality to the product.

1. Lubricating the mold, whether non-stick Teflon or any other, has its advantages. Firstly, under this condition it is easier for the biscuit to rise, and secondly, after baking it easily moves away from the walls of the vessel.
2. Another important point: in a pan with a flat bottom, be it round or square, you need to lay out baking paper; if the bottom is removable, then you need to line it with parchment and then attach the sides to it.
   If the shape is one-piece, then simply cut out a circle (square) of the required size from paper. There is no need to wrap the walls with parchment; this measure is only for the bottom. The question may arise: why is this even necessary?
   Firstly, this will protect the bottom of the baked goods from burning, and secondly, it is much easier to remove the biscuit from the mold, and the product itself will be smooth.
3. In order not to spoil the structure of the perfect baked goods, before removing the cake from the container or separating the sides of the mold, you must carefully walk around with a knife, unhooking the sponge cake from the dish.
4. Recently, housewives are increasingly using silicone molds. In them, the product turns out perfectly uniform and can be pulled out easily. It only needs to be lubricated the first time you use it. The main rule is that the crumpet must cool down in the mold and should be taken out only when cooled.

Sometimes, when baking cakes in a solid rectangular form, the sponge cake itself turns out to be lumpy and wavy, but this is a minor problem, and everything can be easily corrected with a sponge knife, simply cutting off the bumps, which can later be used for sprinkling the cake or roll.

And so, finally, sweating from exertion and drinking motherwort to calm down, we took out a beautiful, even, smooth biscuit from the bowl. It's time for another rather important procedure, so catch your breath, take a deep breath and exhale slowly.

Have you calmed down? Now let's start cutting the biscuit into cake layers. Stop, just don’t faint, composure, smart advice and some tools will allow you to do this quickly and efficiently. It’s worth mentioning right away that you need to cut the biscuit cold and under no circumstances hot. It will be generally ideal if it sits in the refrigerator for a couple of hours before the “operation”.

Cutting a cake with a string saw

To alleviate the suffering of the hostess, savvy enthusiasts invented such technology as a string saw. It's very simple to use. When adjusting the height of the string, you must set it to the required thickness of the cake. On some models there are several strings at once in order to get the required number of shortcakes at a time.

The strings do not move, do not slip, are perfectly tensioned and cut amazingly, the main thing is to follow the rules of use:

• Set the desired height;
• We bring the saw to the biscuit on a smooth, flat surface;
• We cut into the baked goods and, making movements as if we were sawing a tree, cut it into several flat cakes.

That's it, now you can coat it with cream and decorate your confectionery delight.

Cutting the biscuit using a knife and a removable ring from the mold

If you are not the proud owner of such a miracle saw, then you can use a knife. For biscuits, they produce special cutters with a long blade, but in the absence of this unit, you can resort to using a device you have at home with the longest serrated blade possible. But this does not mean that you need to take your grandfather’s Cossack sword off the wall and wave it in the kitchen like an ataman; a bread file will do just fine.

1. We place the biscuit on a dish that matches the width of the mold, under which we place several more flat plates, as a height regulator.
2. Now we pass the ring from the mold through the cake. Because of the plates, the biscuit will protrude somewhat above the metal sides; if anything, you can also place plates under the dish to make the cake thicker, or, on the contrary, remove it if you want to get thin biscuits.
3. Using a knife, we begin to cut the protruding part of the baked goods, moving it along the edge of the ring.

Now 1 layer of the future cake is ready. We do the same with the rest of the donut.

You can use special molds for cutting biscuits.

How to cut a sponge cake with thread using toothpicks

The thread is definitely thinner than any, even the sharpest knife, and thanks to this it allows you to make thinner cakes. There is only one condition: the strength of the thread must be excellent, so the best option would be fishing line, nylon or dental floss. We will also need toothpicks to create a level cut.

1. We stick wooden sticks around the circle of the biscuit at the same height;
2. From fishing line (thread) we make a wide loop, which we throw over the baked goods so that it rests on the skewers, like a lasso.
3. Pulling the ends, we tighten the knot, and, plunging into the walls of the donut, the thread cuts it through in a horizontal plane.

You can also use thread to cut the shortcakes using the method with a mold ring and plates, only instead of a knife we ​​will use a fishing line (thread) stretched with both hands and move it through the thickness of the biscuit in a horizontal plane, like a saw.

If you don’t find such a mold, then you can simply cut out a heart template from cardboard, attach it to the cake and cut a heart along the contour with a knife.

There is another way - this is a homemade metal form from a tin or thick foil. It bends perfectly and you don’t need to be Arnie the Terminator to do it. Having created the heart symbol, simply place it on top of the cake and press down, as if cutting off the edges.

Armed with our tips, you are guaranteed to be able to prepare an incredibly beautiful and tasty confectionery product. In addition, you have a chance to be known among your girlfriends as the most successful and experienced cook, to whom they will turn for advice on how to carefully remove the sponge cake from the mold and how to evenly cut it into cakes. Well, you already know everything, don’t you?!

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A comment

Creating culinary dishes is always magical. First, you send the raw dough into the oven, so that you can then take out a ruddy pie or crispy fluffy buns. But, unfortunately, sometimes baked goods fall off during the cooking process, or immediately after they are taken out of the oven. Why is this happening? What is this connected with? Let's try to figure it out together.

The main reasons for falling baked goods:

• During the cooking process, the dough was accidentally shaken, for example, by sharply slamming the door;
• early opening of the oven (according to the rules, no earlier than 10-20 minutes);
• The oven is not warm enough;
• the dough was beaten with a mixer for a long time;
• violation of proportions, for example, too much liquid or flour;
• After baking there was a sharp temperature change. The dish should remain in the oven for at least 10 minutes after turning off;
• there is a large amount of filling, under its weight the pie often settles (it should be remembered that partial collapse is considered normal for cottage cheese baking; in order for the dish to retain its attractive appearance, put a little more cottage cheese in the central part).

How to prevent baked goods from sinking?

Here is some advice on this matter from experienced housewives:

1. Be sure to sift the flour several times before kneading. The dough becomes more airy.
2. The yeast propagation liquid must have an optimal temperature (36°C). If it is colder, this will lead to a slow increase in the volume of the dough, and if it is hot, it can generally ruin the yeast.
3. If you need to beat the egg whites separately for the cake, make sure that the whipping bowl is completely dry. It is very important to carefully separate the whites from the yolks.
4. Follow cooking instructions strictly. Sometimes the temperature needs to be adjusted during the baking process.
5. The soda must be extinguished in the dough itself, otherwise some of the gases will evaporate and the desired fluffiness will not be achieved.
6. Before putting the pie in the oven, let it rise for 15-20 minutes and brush it with egg before baking.
7. Shortcrust pastry pies should be removed from the molds when cooled.
8. The baked pies are allowed to cool in the same room where they were baked.
9. To keep the cake soft and fluffy, while it is still hot, cover it with a thick cloth.

Why does the cake fall?

The cake can fall a lot:

• Due to a sharp change in temperature, when shaken, they abruptly took it out of the oven and slammed the door, especially if it was slightly underbaked. Therefore, it is better to leave the baked cake in the oven for a while so that it cools a little and remove it from the oven warm.
• If it is a sponge cake, then it is better to leave it in the oven until it cools completely. It is better to cut it on the 2nd day - it is much tastier this way, especially if it was prepared with additives (for example, a sponge cake with apples).
• The cake should not be baked at a very high temperature, as it will immediately “set” (harden) on top but will remain raw inside. And, naturally, it will fall off.
• The ideal temperature that is suitable for baking most biscuits is 180°C, shortbread cakes - 160-180°C (for yeast dough - from 170-175°C to 240°C (and even higher) - depending on the size and type baked product, in addition, the behavior of the yeast dough is influenced by the recipe and cooking mode).

4 common mistakes when baking

• Eggs not beaten well enough. Perhaps this is the most common mistake and the main reason for the sudden subsidence of the sponge cake. Biscuit dough is approximately 50% air. Such a large amount of air can only be retained due to protein molecules, which, when whipped, are able to unfold, attach to air bubbles and fold again together with the air, maintaining such a structure for some time. So, if the egg whites are not whipped well enough, the protein molecules are not able to maintain a strong structure for a long time. You will see that when heated, the protein will activate and rise, but its structure will not be strong enough to retain air when the temperature drops sharply. Therefore, after the sponge cake on under-beaten egg whites comes from the oven to room temperature, it immediately settles.

How to determine whether eggs are beaten enough? Well-beaten eggs should increase significantly in volume and turn into a white fluffy foam. You need to beat the eggs for the biscuit for 5-10 minutes, depending on the power of your mixer. If your mixer is powerful enough, beat at the penultimate speed for 5 minutes, and if weaker, then at the highest speed for 10 minutes. Sugar can be added from the very beginning and gradually.

• Mixing too intense. After the eggs are well beaten, we need to stir in the flour mixture. If we stir the dough too actively and carelessly, the air will instantly “evaporate”. And the dough will fall before it even gets into the oven. Then in the oven, under the influence of temperature, it will rise a little, but after baking the biscuit will certainly settle. Proper mixing of the dough is 50% of success. Sift the flour or flour mixture with starch into the beaten eggs and, using a slotted spoon (preferred) or a silicone spatula, gently mix with folding movements from the bottom up and from the edges to the center. You don’t need to mix for a long time, but you need to do it quickly so that there are no unmixed parts left. That is, so that the flour is completely mixed into the egg mixture.
• Baking temperature too high. If your oven is too hot, even with proper beating and stirring, your cake will collapse after baking. Do not set the temperature to 180º. Allow the protein molecules to firmly attach to the air. The biscuit should be baked at 150º for 35 minutes. But this, of course, is not an absolute indicator. Baking time will directly depend on the size of your sponge cake.
• Too long downtime. Another very popular mistake of inexperienced housewives. If you leave already beaten eggs to stand, even for a short time, the air formed during beating will simply “dissipate” and the sponge cake will lose its main property - airiness. Make sure in advance that your oven is preheated at the time of baking, and that the desired pan is greased and covered with parchment. Prepare all the necessary tools and weigh all the ingredients before you even start beating the eggs. The less time the dough rests, the more air you will retain in it.

What to do, if?..

Dough doesn't rise

If the dough does not rise, there can only be two reasons for this: either the kitchen is too cold - the temperature is less than 22 degrees, or you did not heat the milk before mixing it with the yeast. The temperature of the liquid mixed with yeast should be approximately equal to body temperature, that is, 36 degrees.

The finished curd cake settles

Ready-made curd cakes always decrease in volume, especially in the center. Therefore, you need to put a little more dough in the center than on the edges. When the baking time is up, leave the cheesecake in the oven with the door closed until the temperature drops.

Bread falls off

Let's look at the common reasons that lead to the top crust of homemade bread falling off:

1. Excess water in the dough, causing it to become sticky and “weak.” The result is a sagging (failed) top crust of the finished bread, large pores and an unbaked crumb. Next time when kneading the dough, reduce the amount of water by 10-20 ml. (When kneading, pay attention to the bun - there should be no liquid mass trailing behind the spatula.)
2. You have added a lot of yeast. Follow the recipe strictly, because both excess and lack of yeast have a bad effect on the final result.
3. You have used the wrong bread program. For wheat, wheat-rye bread, the “Basic” program (“Standard”, “Basic”) is best suited; for rye-wheat – “Rye bread”; for sweet, rich bread, Easter cake - “Sweet bread” (“Butter”, “Dessert”). The programs listed have different kneading, rising and baking times to suit specific types of bread.
4. Did you open the lid of the bread machine while the dough was rising or baking?