Why did my sponge cake deflate after baking?
Q: Why did my sponge cake deflate halfway through baking? At this stage during baking, the structure of the cake hasn’t set enough to hold its shape and, as the air in the cake cools and contracts momentarily due to the loss of heat, the cake will deflate.
What can I substitute for eggs in a cake?
Fortunately, there are plenty of egg alternatives.
- Applesauce. Applesauce is a purée made from cooked apples.
- Mashed Banana. Mashed banana is another popular replacement for eggs.
- Ground Flaxseeds or Chia Seeds.
- Commercial Egg Replacer.
- Silken Tofu.
- Vinegar and Baking Soda.
- Yogurt or Buttermilk.
- Arrowroot Powder.
Why is my sponge cake not spongy?
This could be due to the ingredients or the oven. Check you put the right amount of wet ingredients in, e.g. using large eggs (if asked for) rather than small and measuring liquids out properly. Similarly, you don’t want to put too much of any dry ingredients in, as these absorb moisture.
What can substitute eggs in a cake?
What is the best egg substitute for cake?
Most Commonly Used Egg Substitutes for Baking
- Mashed Banana.
- Silken Tofu.
- Ground Flax Seed mixed with water.
- Yogurt (dairy-free or regular)
- Sweetened Condensed Milk.
What is the recipe for eggless sponge cake?
Ingredients for Eggless Sponge Cake Recipe Refined flour 1 cup Soda bi carbonate 1 1/2 teaspoons Baking powder 1 1/2 teaspoons Sugar 3 tablespoons Unsalted butter 55 grams Condensed milk 1/2 tin Milk 1 cup Vanilla essence 1 teaspoon
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