Sponge cake is one of the most delicious types of baked goods that all housewives are crazy about.
However, it often happens that the dough is already burnt, but remains raw inside.
Culinary expert of HERE NEWS, cook and fourth-class baker Yulia Arkhipova is ready to list 4 main mistakes in making biscuit.
Why the biscuit is not baked
So, there are a number of common mistakes that haunt many housewives.
The first and most common is under-beaten eggs. The fact is that they are responsible for the fluffy structure of the future dish.
To do this, you need to take them out of the refrigerator in advance so that the eggs are at room temperature, and then carefully beat them with a mixer.
The second mistake is using oil. If you use it, the dough simply won't rise, because it needs to cling to the sides of the pan.
The third mistake is ignoring the required baking temperature. The crust will either be fried on the outside and remain raw on the inside, or it will turn into a rubbery mass on the inside if the temperature is too low.
Cheap equipment often shows the temperature incorrectly, so the problem can only be solved by purchasing a special thermometer.
The fourth mistake is your impatience. The sponge cake should not be shaken or left in a draft, as well as its readiness should not be checked every 5 minutes during baking.
Previously, we wrote about which products make baked goods tough.
Expert: Arkhipova Julia
