If you are tired of the dome that is created in the middle of the sponge cake and if you are tired of sponge cake that are not flat enough, which later makes the whole cake look like a hill and not a straight cake, try this little trick with foil and kitchen paper.
Since I discovered it, every crust is flat and, what is very important, evenly baked. The crust is not hard on the sides, toasted and almost burnt while I wait for the middle to be baked enough.
If you use a cake stripe also the outer part of the crust will be soft, the whole crust will be evenly baked and pulpy.
The function of the cake strip is to block the temperature from the sides, along the edges of the mold, so the crust bakes evenly and you don't get that dome in the middle.
Without a belt, the temperature reaches the middle more slowly, so the sponge cake has a lot of time to rise in the middle and then it forms that typical dome.
In addition, without a belt, the crust is baked much more on the sides and somehow you get an overcooked crust.
It always happened to me, regardless of how many degrees I bake and what recipe I use.
Since I've been using the self made cake stripe that hasn't happened to me.
In addition, in this video, I show you an additional tip regarding the preparation of the mold so that you get a sponge cake without forming a small curve at the top after greasing the edges of the mold.
You can use this technique for all high sponge cakes, and when baking individual crusts, then apply this advice regarding the edges of the mold.
In the case of single and short crusts that are baked for a short time, you don't need a ring, just don't grease the edges of the pan to get a flat crust.
COMPLETELY FLAT YELLOW BISCUIT - ITALIAN CAKE CRUSH
➡️➡️➡️ • KAKO DA DOBIJETE POTPU...
BLACK BISCUIT RECIPE - FLAT AND JUICY
➡️➡️➡️ • RECEPT ZA CRNI BISKVIT...
#cakestipe
#spongecake
#perfectspongecake
7 сен 2024
