How to Prevent a Cake From Falling
One of the worst things that can happen to any cook is for a cake to fall. Even professionals experience this kitchen disaster from time to time. It is important to know how to prevent a cake from falling.
First: Choose the right ingredients
Poor quality ingredients can cause a cake to fall, but it is equally important to ensure the balance of ingredients is correct. A cake that falls is caused by either insufficient liquid or too much sugar or flour. Also, make sure that you sift ingredients correctly.
Second: Set the temperature
It is very important to cook a cake at the right temperature. Heat that is too high or too low can result in a fallen cake. Make sure that the oven is preheated thoroughly before inserting the cake tin. An oven thermometer is very helpful, since an oven's preheat alarm is not always accurate. Keep an eye on cooking time, and bear in mind that substituting an ingredient can change the time. Cakes can also fall if they are jostled as they cool, so make sure cooling cakes are in a safe place.
Third: Mix it right
Either under-beating or over-beating a cake can cause it to fall. Beating too much can trap too much air in the batter that expends and escapes during cooking. Beating too little, on the other hand, can create batter that is too dense and does not rise. The worst-case scenario is the cake that mounds up in the middle and then falls, although these creations can sometimes be salvaged as "volcano cakes" that look similar to bundt cakes.
Fourth: Factor in altitude
If you bake at a high altitude, adjust your recipes. Specialized high altitude cookbooks are available and are worth purchasing if you live in the mountains. The general rule in this case is to increase liquid, decrease sugar and decrease baking powder.