The Cake Disaster!

Baking By elisa13 Updated 9 Nov 2013 , 1:15pm by elisa13

elisa13 Posted 5 Nov 2013 , 5:53pm
post #1 of 11

Hi everyone! i've just found this forum and i'm very happy to talk about recipes!< I write because i've done a mistake with my sponge cake but i don't know where i was wrong! when I put the cake on the oven,after 15 minutes the cake was beautiful but then it deflated! why??? help please :D

10 replies
Dayti Posted 5 Nov 2013 , 6:41pm
post #2 of 11

Could you post the recipe you were using, and the method? A photo of your deflated cake would help too!

elisa13 Posted 5 Nov 2013 , 8:45pm
post #3 of 11

6 eggs separated,1 cup of flour, 1 cup of sugar 1/4 baking powder,1/2 teaspoon salt,2 tablespoons water,skin of orange and 1 teaspoon of vanilla extract.

I separated the yolks and the whites in two bowl,after I wisked flour,salt and baking powder 

 I Placed the egg yolks and 2/3  and a cup of  sugar in the electric mixer,meanwhile I beat in the vanilla extract,water and orange and then I beat the a bowl I put gradually sugar and continue beating until the egg whites was shiny.Next, I sifted the flour mixture over the beaten egg yolks  quickly.Then I put a little of the beaten egg whites into the batter to lighten it,  I added the rest of the whites, I Put the batter into the tube pan, smoothing the top. In the recipe there was written :Bake in preheated oven for 28 -35 minutesor until a toothpick inserted into the center of the cake comes out clean. Remove from oven and immediately invert the pan, but I don't have done this part because of the deflate of the cake :((((
unfortunately I don't have a photo of the cake,I hope that you can help me,thanks a lot :)

remnant3333 Posted 5 Nov 2013 , 9:14pm
post #4 of 11

 Is a sponge cake the same as chiffon cakes? I read in a book where chiffon cakes you should not use a nonstick pan but only use aluminum or the cake will collapse while cooling. I am not even sure if that would apply in this case or not. If it does not, hopefully, someone else here who has more knowledge on this subject will be able to help you.

elisa13 Posted 6 Nov 2013 , 1:32pm
post #5 of 11

maybe you're right because I used a nonstick pan, I'll try with aluminum :) however thanks!

elisa13 Posted 8 Nov 2013 , 5:29pm
post #6 of 11

nothing!  it is deflated! :( might be the oven? because my oven is very old

cupcakemaker Posted 8 Nov 2013 , 10:37pm
post #7 of 11

AWhy after 15 mins? Did you open the oven?

elisa13 Posted 9 Nov 2013 , 6:38am
post #8 of 11

no :(

Smckinney07 Posted 9 Nov 2013 , 7:31am
post #9 of 11

AHave you used this recipe before successfully?

Sponge Cakes don't usually have any leveling agents, they rise because of the way you whip the eggs. Chiffon Cakes are different from Traditional Sponge cakes in that Chiffons usually contain oil and only the egg whites (from what I understand).

I'm learning more about the actual Science behind baking. From what I've read Sponge cakes fall due to being undercooked, opening and closing the oven, oven temp being off (a thermometer is a must)...these are general rules I follow when baking personally, I imagine these are common sense.

I did find an article that seemed helpful:

jaseyer Posted 9 Nov 2013 , 8:30am
post #10 of 11

i think sponge cakes or chiffon cakes need to cool upside down so the cake won't collapse on itself since it's mostly air

elisa13 Posted 9 Nov 2013 , 1:15pm
post #11 of 11

thanks for the article, it's very useful :) however I didn't use this recipe before, maybe I have to find another recipe, because I have never opened the oven :/

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