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 in Cooking
Baking powder is a leavening agent that is added to batter to cause it to rise when baked. It neutralizes acids in the recipe while adding tenderness. Baking powder typically contains baking soda, acid salts and cornstarch.Full Answer >
Baking is the process of heating gluten proteins within dough until they begin to form strong cross-links. Gas pressure within the dough builds under heat until the gluten strands split to form the familiar open network found when slicing a loaf.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 >
Some types of fish suitable for baking are halibut, Arctic char and sablefish. Any firm, dense fish works well in the oven.Full Answer >