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French Culinary Institute

Improperly risen cake

Appears in
The Fundamental Techniques of Classic Pastry Arts
The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

  • About
  • Strength of leavening agent diminished
  • Improperly sifted dry ingredients
  • Batter overmixed
  • Too much or too little fat, liquid, or sugar
  • Oven too hot
  • Collapsed center: too much fat, sugar, or leavening
  • Collapsed edges: too little flour or too much liquid

© 2021 All rights reserved. Published by Abrams Books.

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