What makes a cake moist and fluffy?
Egg whites are drying agents and too many will reduce the moisture content of the batter. To achieve extra fluffy cakes, especially when making vanilla cakes, separate the egg whites from the egg yolk, make the batter with the egg yolks, beat the egg whites separately and fold it into the batter in the end.
Why does my banana bread crack on top?
Why does banana bread split on the top? The crack down middle of a quick-bread is usually caused when the top of the loaf sets before the loaf is finished rising. As the loaf continues to rise, the stress on the cooked top surface causes the crack.
Is banana bread better the next day?
Arguably what makes banana bread taste so good is the banana flavor. Anything that increases its intensity will probably make for better bread. So what makes it taste better the next day? My theory is that by the second day, a lot of the moisture in the bananas has left making them sweeter.
How can I tell if my banana bread is done?
Begin testing your banana bread for doneness about 10 minutes before you expect it to be finished baking. Insert a cake tester or toothpick near the center of the loaf; if the tester comes out clean, the center of the loaf is done.
What makes a cake dense?
A cake that is overly dense typically has too much liquid, too much sugar or too little leavening (not excess flour, as is commonly thought). … A cake that bakes too slowly takes longer to set and may fall, causing a dense texture.
How can I make my banana bread more moist?
Banana bread should always be kept in plastic wrap, tin foil, or an airtight container to keep it from drying out or going bad even faster. You can extend the life of your banana bread up to about a week by refrigerating it. It needs to be wrapped tightly.
Why is it called pound cake?
You don't even need a recipe to make one because the recipe lies within the name. Pound cake gets its name from the fact that it calls for a pound of flour, a pound of butter (yes!), a pound of sugar and a pound of eggs. That's it.
What causes banana bread to not cook in the middle?
When you mix the batter thoroughly, the gluten proteins form into long and orderly bundles which in turn produce a solid batter that does not rise well. When it doesn't rise as much as it should, the center of your banana bread may not cook thoroughly.
How do I make a cake more moist?
Although banana-nut bread contains bananas and nuts — two foods generally considered healthy — traditional recipes usually contain saturated fats and up to a cup of sugar. One slice of banana-nut bread may contain as many as 543 calories and 25 grams of fat.
Which ingredient makes cake soft?
Butter cakes, like pound cakes and most layer cakes, get their soft, fine texture and moistness—called a crumb—by first creaming together fat and sugar, adding eggs, and slowly incorporating dry ingredients into the mixture while alternating with a liquid, such as milk or buttermilk.
How full do you fill a loaf pan for banana bread?
Use the correct pan size specified in the recipe. The batter should fill half of an 8-inch loaf pan, or ¾ of a 9-inch loaf pan. If using a glass or a dark metal loaf pan, reduce the temperature indicated in the recipe by 25°F.
Is banana bread batter supposed to be thick?
Lumps and small pockets of flour are okay and will keep the cake moist, while over-mixing will create something dry and gummy. The batter should be wet but thick—the consistency should be firm enough that you need a second spoon to scrape the batter off your mixing spoon.
Why do cakes shrink after baking?
The cake bubbles shrink because air can't get into those cake bubbles to replace the volume lost. Shrinking bubbles means shrinking cake, basically, and the shrinking occurs most towards the middle of the cake because the centre of the cake is softer, while the crust is too dry and stiff to contract.
What does baking powder do in cake?
Baking powder, like baking soda and yeast, is a leavening agent that causes batter to rise. Baking powder lightens the texture of cakes by enlarging air bubbles within the batter. The correct use of baking powder makes the difference between a light and fluffy cake and a chocolate brick.
Can you Rebake a cake that is undercooked?
Unfortunately once a cake has cooled it is not possible to re-bake it. … Also if the cake has sunk in the centre from being underbaked it will not rise again as the raising agents in the recipe will have expired. If a cake tester came out clean then the cake should have been baked through.
How do I make my cake less dense?
The flour could have too low a protein content, there could be too much salt in the bread recipe, you did not knead it or leave it to prove for long enough or you could have killed the yeast by leaving the dough to rise in a place that was too hot.
What makes homemade bread too dense?
Dense or heavy bread can be the results of : not kneading enough the dough mix. Mixing the salt and yeast together or Losing patience in the middle of molding your bread and there is not enough tension in your finished loaf before baking. … So why are these reason responsible for your dense dough?
Why does my pound cake fall?
Extra sugar or leavening causes a cake to fall; extra flour makes it dry. Also, use an oven thermometer to check your oven's temperature for accuracy. Have ingredients at room temperature. This results in a pound cake with maximum volume.
How long should I mix my cake batter?
If you are using an all-in-one method then you should only mix long enough for the ingredients to be completely combined. With a hand-held or stand mixer this should not take more than 2 to 3 minutes.
How do you beat butter and sugar?
When used in cakes, it results in a super-tender texture with a fine crumb, and a good rise. … The primary difference between cake flour and all-purpose (AP) flour is the protein content (which becomes gluten). The protein content of cake flour is about 8%, while the protein content of AP flour is slightly higher.
Is banana bread really a cake?
The classic loaf pan implies a bread, but doesn't mean it really is one. Banana bread is a quick bread already, so like cake (and unlike regular breads), it doesn't need time to rise. It's the baking soda and/or baking powder that makes it rise so quickly while baking in the oven.
What is difference between cake and bread?
Cake will generally have a high fat content from either butter, oil, or milk. Breads will taste "drier" than cake because it lacks this fat content. Cake will also have a large content of sugar compared to bread. … Leavening: Cakes will be leavened using baking soda and/or baking powder.
Why do my cakes not rise?
Using old or stale baking powder, or baking powder that has been improperly stored, can result in not enough rise, and flat dense cakes. … As soon as the water is added to the baking powder the air bubbles are released, so leaving your batter to stand after mixing can also result in flatter, denser cakes.