What causes cake rolls to crack? What are the causes of cracking on the surface of the cake

Many people who have made cake rolls know that this seemingly simple little thing is actually not so easy to handle, and sometimes the cake will crack more or less. So what is wrong?

1.Excessive egg whitening.

Cause of failure: The egg whites are overwhipped, so that they are dry and foaming.

Solution: Beat until the wet foam is slightly over, lift the whisk, and show a curved sharp corner.

2.The oven temperature is not right.

Cause of failure: The oven temperature is too high or the baking time is too long, which can cause the surface of the cake roll to harden.

Solution: When baking, generally choose 170 -175, top and bottom heat, and bake in the middle for about 20 minutes. Depending on the heat of the oven, the time required is different.

3.The roll-up technique is incorrect.

Reason for failure: The bending angle is too large when rolling, and the technique is not gentle enough.

Solution: Roll the oil paper under the cake slice (do not roll it directly by hand), and then press it tightly with a rolling pin.

4.Too little stuffing rolled in.

Reason for failure: too little filling and too little curvature to roll up.

Solution: Add an appropriate amount of filling, and the recipe of 3 eggs is generally 150ml of whipping cream. Recipe for 4 eggs 200ml whipping cream.

5.The cake has been left for too long after being removed.

Cause of failure: The surface of the cake dries out due to being left in the air for too long after baking.

Solution: Cool it slightly, with a little warmth, roll it up while it is warm, it is better to set the shape.

6.Cracking occurs when slicing.

Reason for failure: The cake roll has not yet been set, and it is easy to crack when sliced rashly.

Solution: After the rolled cake rolls are set with oiled paper, they are placed in the refrigerator for 30 minutes and sliced.

7.The surface of the cake roll is peeling.

Reasons for failure: The baking time is not enough, the surface is wet, and the surface of the cake roll is easy to peel.

Solution: After baking, bake on the heat for 3-4 minutes, 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 with a smooth side.

So after solving those problems, can you have no worries? Of course not! You'll have to do this to make sure that your roll is a very good success.

Cracking is the most common problem encountered in the process of making cake rolls, once the cake rolls are cracked, the appearance immediately drops by n grades, and the reasons for the cracking of cake rolls are summarized in four:

1.The egg whites are overwhipped.

When making cake rolls in the beating of egg whites, the egg whites only need to be beaten to the state of wet foaming a little over, about seven or eight distributions, lift the whisk, show curved sharp corners, can not be beaten to dry foaming, if it is beaten to dry foaming, the cake will swell too much, resulting in easy cracking when rolling the cake.

2.Bake for too long.

If the cake roll is baked for 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 try to reduce the baking time appropriately: the general temperature is 170 -175 up and down, and bake for about 20 minutes to 40 minutes.

3.The crust was not slapped with water when rolling the cake.

When rolling cakes, it is common to pat a little water on the outer crust 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.

4.Cracking occurs when slicing.

Once the cake is rolled, wrap it in oiled paper and wait for 10 minutes or refrigerate before slicing. After refrigeration, the cake has a better shaping effect, and it is less likely to crack when cut.

Cake roll is a kind of cake that many baking friends like to make, but there are often some problems when making cake rolls, such as cracking, and then it will affect its appearance and become unsightly. So what are the causes of cake roll cracking? Today we will talk about the common causes of cake roll cracking and how to prevent it.

1. Overbeat the egg whites.

When making cake rolls, be sure to beat until wet foaming, if you beat dry foaming, the cake will swell too much, resulting in easy cracking when rolling the cake.

2. The baking time is too long.

If the roll is baked for too long, the outer skin of the cake will harden, and it is likely to crack when the cake is rolled, so we can shorten the baking time as much as possible.

3. Improper timing and operation of rolling cakes.

After 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.

4. When rolling the cake, the crust is not patted with water.

When rolling a cake, we usually pat a little water on the outer crust to soften the crust. 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.

5. Cracking during slicing.

Once the cake is rolled, it can be wrapped in oiled paper and refrigerated before slicing. After refrigeration, the cake has a better shaping effect, and it is less likely to crack when cut.

1.The cake crust recipe is not good, which makes it not malleable enough.

2.The cake crust is not allowed to cool before rolling.

3.The amount of the cream filling does not match the cake roll, causing it to burst and burst.

4.The humidity of the storage environment is too low, and it is not properly packaged, which causes dry cracking.

Hello, there are the following reasons for this, the first is that the egg whites are in the process of beating, the time is too long and excessive, and the second case is caused by bubbles. The third situation is that you don't grasp the time well during the baking process, and this time is too long, so it will lead to this kind of cracking, so you should pay attention next time.

Cake rolls are prone to cracking when rolled, for many reasons, such as: overbaking and becoming too dry when baking; When it is not baked, it becomes too tender; The egg whites are overbeaten and become too hard; Failure to pay attention to moisturizing when cooling, excessive loss of moisture, etc., may cause the cake to crack when rolling.

The cake roll should be rolled up when it is warm so that it will not crack, and after the roll is finished, put it in the refrigerator to freeze and set, and it will be easy to crack if the roll is cold.

If the roll is baked for too long, the outer crust of the cake will harden, and it is likely to crack when the cake is rolled.

Cracking of the cake may be due to a mistake in the preparation process, a mistake in the process, the egg yolk not being whipped, or the mixing order is not in the right order, or the length of baking time.

The cracking of the cake roll is caused by the high temperature during baking, so it is recommended to lower the temperature or put a glass of water in the oven.

To make cake rolls crack, pay attention to the following methods.

1.The baking time and temperature can be adjusted slightly according to the individual oven, so don't bake too much, if the water evaporates too much, the cake will break when rolling.

2.Don't be greedy for jam, smooth it out, otherwise it will be squeezed out when rolling and cutting.

3.When cutting, use a sharp knife, the effect is better, the main ingredients are 34 grams of low-gluten flour, 2 eggs, 17 grams of milk, 17 grams of salad oil, 34 grams of caster sugar.

Adjuncts: jam at will, raisins at will.

Preparation of cake rolls.

1.Make the cake batter according to the chiffon cake making method, but beat the egg whites until they are wet and foamy. If you want to make one with raisins, sprinkle some of the batter before pouring it into a baking tray and stir a few times.

Pour the cake batter into an 8-inch baking tray lined with oiled paper, smooth the surface, and shake it a few times to create large bubbles. Place the baking tray in the preheated oven and bake at 175 degrees for about 15 minutes. Bake until golden brown.

After the baking, remove the mold, and tear the oil paper around it, let it cool, 2After cooling, put it on tin foil and apply jam, strawberry jam, and blueberry jam on the surface.

3.Wrap it in tin foil and roll it up, twist the tin foil on both sides, refrigerate for 15 minutes, take it out, tear the tin foil, and cut it.

When making cake rolls to whip 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 the cake.

It is because the dough is not reconciled, and the gluten of the dough is not enough, so the dough cracks when it is bent.

Reason 1: The surface is cooked too early, and the bottom continues to expand and crack the hardened surface.

Solution: Primer first, wait for the bottom to fully expand, and then turn on the fire to roast.

Reason 2: The thickness of the egg liquid is too large, which is easy to cause the middle to be difficult to bake, causing the surface to crack or collapse.

Solution: Pour the egg liquid into the mold and control it at about 3cm.

Reason 3: The temperature in the oven is too high, which will also cause the surface of the cake to ripen too early.

Solution: Lower the temperature and bake for a longer time.

Reason 4: The proportion of water or milk in the cake is too large, resulting in too high the weight of the cake, too much humidity in the middle, and it is not easy to bake, and finally shrinks and collapses after baking.

Solution: Choose the formula carefully, and the proportion of water or milk should not be too large.

Reason 5: Collapse caused by thermal expansion and contraction during the cooling process of the cake.

Solution: Remember to turn the mold upside down after baking and wait for the cake to cool down fully.

Reason 6: Excessive beating of egg whites.

Solution: Don't hit it into a straight hook, it should be a curved hook, wet, and then the fire should not be too high, 180° is good.

Caution when consuming

1. The fresh milk cake must be eaten on the same day, and the taste will not be very good the next day.

2. Compared with decorated cakes, fresh milk cakes have a light taste, low fat and high nutrition, and have gradually become the new favorite of the pastry market, but their shelf life is short and not easy to store.

3. If diabetic patients must eat, they must choose cakes with sugar substitute additives and eat them in small amounts.

The above content reference:

Encyclopedia - Bake cakes.

Encyclopedia - Cake (dessert made with eggs, sugar, and wheat flour as the main ingredients).