Cakes that sink in the middle after being taken out of the oven often do so because they have not completed baking. Until the cake's structure has time to develop fully, the center of the cake is not strong enough to support the top of the cake. This is due to the outside of the cake forming prior to the inside.Know More
A cake will sometimes fall in the center while baking if the oven door is opened during the baking process, allowing the heat to escape. The cake stops baking briefly, which causes the heat inside the cake to escape and the top to fall.
There are a number of signs to look for in a cake that is completely baked, including pulling away from the edges of the cake pan, looking risen in the center of the cake, skewers or toothpicks coming out clean when inserted into the cake and cakes that spring back easily when touched.Learn more about Cooking
A chicken egg shell is made of calcium carbonate and the inner part of the egg is made up of the exterior and middle albumen, an air cell and a cuticle. A chicken egg has 15 different parts to its structure.Full Answer >
The general rule of thumb with the baking powder to flour ratio is 1 to 2 teaspoons for 1 cup of flour. Baking powder should not be confused with baking soda as the latter is four times stronger than baking powder.Full Answer >
The best oils to use for frying will be oils that can handle high temperatures, like peanut, safflower or soybean oils. The best oils for baking are oils that can handle medium temperatures and don't overpower the flavors of baked foods, like coconut and canola oils.Full Answer >
Making chocolate chip cookies without baking soda is possible if it is replaced with another ingredient, such as baking powder. As both of these ingredients are leavening agents, they are compatible substitutes for each other.Full Answer >