The result? A coarse-textured cake.
Alternatively, the pressure inside a rising batter can become so great, that cell walls stretch beyond their maximum and burst. Collapsing cell walls means the cake falls too. Quicker evaporation also has several ramifications. It makes baked goods more prone to sticking. And sugar becomes more concentrated. Some cakes won't set.
Become a better baker with the best baking & food science books
Or by the time they do set, they've become dry and crumbly. Here are some guidelines for converting favorite recipes. To reinforce cell walls, adjust sugar and fat the tenderizers , eggs and sometimes flour the strengtheners. And reducing leavening agents relieves the pressure within the cells. Try one or two adjustments at a time and note the results. Where a range is given, use the smaller adjustment first. Sign the petition. Spread the word.
Steve Coogan. Rugby union.
Motor racing. US sports.
Rugby League. Geoffrey Macnab. Tech news. Tech culture. News videos. Explainer videos. Sport videos.
Money transfers. Health insurance.
Money Deals. The Independent Books. Voucher Codes. Minds Articles.
'John Whaite Bakes at Home', John Whaite, published by Headline Home: £7.99, Amazon
Subscription offers. Subscription sign in. Read latest edition.
UK Edition. US Edition. Log in using your social network account. Please enter a valid password. Keep me logged in. Try Independent Minds free for 1 month See the options. Bring out your inner Mary Berry and more with this roundup The Independent. Enter your email address Continue Continue Please enter an email address Email address is invalid Fill out this field Email address is invalid Email already exists.
Update newsletter preferences. Subscribe to Independent Minds to bookmark this article Want to bookmark your favourite articles and stories to read or reference later? Try for free. Already registered? Log in. Article bookmarked Find your bookmarks in your Independent Minds section, under my profile Don't show me this message again.