Why does my cake roll always crack as soon as it rolls

Cake roll cracking causes.

01 Whipping egg whites to make cake rolls When whipping egg whites, be sure to beat until wet foaming, if you beat dry foaming, the cake will swell too much, resulting in easy cracking when rolling cakes.

02 If the baking time is too long, the skin of the outer layer of the cake will become hard, and it is likely to crack when the cake is rolled, so we can shorten the baking time as much as possible.

03 Timing and improper operation of rolling cakesAfter the cake roll is taken out of the oven, be sure to tear off the oil paper (or tin foil) while it is hot and roll it up while it is hot, so that it is easier to set. Don't wait for it to cool before rolling, as the cake is more likely to crack. Be sure to press your hands tightly when rolling the cake.

04 When the outer skin of the cake is not patted when rolling the cake, we generally have to pat a little water on the outer skin to soften the skin. Because the cake is hot, the water that is bounced on it will be absorbed quickly. However, don't play too much, otherwise the surface will stick if it can't be absorbed.

Before rolling, you can use a knife to lightly cut a few times on the inside of the cake before rolling, which can prevent breakage.

05 After the cake is sliced and cracked, it can be wrapped in oiled paper and refrigerated. After refrigeration, the cake has a better shaping effect, and it is less likely to crack when cut.

Cake roll cracking cause 01 egg whites overdone to make cake rolls when whipping egg whites,

Why do cake rolls always crack? And it's not familiar enough, and a lot of it is done wrong in this step.

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Reason: It is not completely baked, so the baking time should be extended appropriately. If the cake is still hot, it will become wet and sticky due to the heat gathering on the skin, and it will easily be stuck by the oiled paper.

Solve the problem of picking up the ear:

1.The skin should be roasted relatively firm, and the baking tray should be placed in the middle and upper layer.

2.Wrap the roll in plastic wrap and make it less likely to stick than oiled paper.

3.After rolling and putting it in the refrigerator for half an hour, take it out and cut it, and the action should be fast.

The surface of the cake roll is sensitive to the skin.

Reason for failure: insufficient baking time, residual seepage and wetting on the surface.

Solution: After baking, bake it for 3-4 minutes on the fire, so that the skin is firm and not easy to stick off, and the grease paper should be used to stick to the surface of the cake on the smooth side.

The egg whites are over-beaten until they are dry and foamy, and when the wet foam is slightly overblown, lift the whisk to show curved sharp corners. 2. If the oven temperature is too high or the baking time is too long, the surface of the egg spike cake roll will become hard. Limb plum is generally chosen when baking.

Egg whites are overdone to make cake rolls When the eggs are rotten and white, the egg whites only need to be whipped to the state of socks that are slightly too wet and foamy, about seven or eight distributed, lift the whisk, and show a curved sharp corner.

If the cake roll is baked for too long, the skin of the spike or the outer layer of the cake will become hard, and it is likely to crack when the cake is rolled, so we can try to reduce the baking time appropriately: the general temperature is 170 -175 on the upper and lower fire, and the stove is about 20 minutes to 40 minutes, depending on the size of the fire in different ovens, the time required is different....

See if you've made a mistake or if you're in the wrong proportion.

1.Bubbles bulge out of the cake roll: reduce the temperature of the bottom layer of the fire appropriately.

2.Peel off the cake roll: Extend the baking time appropriately.

3.Cake rolls crack or break: whipped egg whites are best beaten until wet foaming; Shorten the baking time.

4.Sticky surface of the cake roll: adjust the temperature of the oven and the baking time.

5.The cake roll is uneven: don't press the cake to cut, but saw.

Precautions. Remember to preheat the oven when baking.

If the egg roll is cracked, it may be that there is too much baking powder, or too many eggs. caused by cracking.

Beating the egg whites too hard or baking them for too long will cause cracking.

1.The egg whites are neutral and dry, and if the cake is made too much, it will be easy to crack.

2.Baking for too long will dry out the cake, and the cake will crack easily when it dries, just bake it until the surface is not easy to peel.

3.When rolling, it must be gentle, not too hard, otherwise it will be cracked because of too much force, and the previous work will be wasted.

There are many reasons why the cake cracks, such as the egg whites are not beaten well enough, the oven temperature is a little hot, and so on. In fact, it is okay to crack a little like the one in your picture, because usually this kind of cake needs to be decorated with cream at the end, and the top layer needs to be cut off with a knife. The sign of cake success is not cracking, but to see if the tissue is soft enough and whether it has expanded to the desired height