What is it about this I don't understand ?????????
I'm gonna cuss !!!!!!!!
Is it temperature and baking time ???????
I fear that it is.
Vanessa, mah wife, recently baked a chocolate cheesecake that didn't rise or fall. Her ingredients:
Because, in any egg, the white is approximately twice in volume than its yolk, when it isn't separated, you wind up with a recipe heavy in egg white. Egg white retains air far better than yolk.
- cream cheese(6 - 8 oz bars)
- egg(one egg per bar of cream cheese, 6 in this case)
- sugar(1.5 cup)
To this, Ness adds whatever flavorings she wants.
Bakes @ 350 first half hour, then 1 hour @ 300
How can you bake a cake with 6 eggs and it not rise
I do know this. A starting temperature @ 400 and higher will cause the cake to rise within the first 15 min. The greater the rise, the greater the fall. The concern here is, when a cake falls it loses fluffiness and compresses into a dense mass. I want to avoid this.
Any experts out there knowledgeable on the effects of
baking temperature and times on the leavening process ???
This deserves a separate thread