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It tends to, yes. But if the steam condenses onto the cake (in the form of water when cooled), then it will actually make the cake a bit heavier.
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∙ 14y ago
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Does margarine make a lighter cake?
yes margarine is lighter
What ingredient makes a moister lighter cake?
Applesauce will make a moister cake.
Is sponge cake lighter or heavier than creamed cake?
Sponge cake is usually lighter than creamed cake is.
How does steam make a baked product rise?
Because vaporized, water is lighter than air
Why do bananas make cake mix quite wet how can you make it lighter?
use a little less bananas than stated in the recipe
What makes a cake fall in the center?
While baking, the cake expands. This is due to the moisture in the batter heating up, and turning into steam. The steam expands and tries to rise. This causes the cake to puff up and rise, too. When the cake cools, or the steam escapes, the cake will fall as there is nothing to push it and expand it anymore.
Why does baking powder make a cake rise?
While baking in the oven, moisture and water in the batter heats up as the cake bakes. The heat turns this moisture to steam. Steam expands and rises, trying to escape. The cake contains the steam inside it, so the cake rises and becomes airy.
Why do you need to sift the four?
Hey! You need to because it incorparates air into the cake and therefore will make the cake much lighter and fluffier!! It tastes much better when you sift it! Hope this helps!x
What happens if you use baking powder and baking soda in a cake?
The cake rises, causing it to be lighter and airier.
Why must you cool cake before you wrap it?
Hot cake gives off steam. Wrapping the cake while it is still hot will trap in the steam, which will then seep back into the cake. This will lead to a damp and soggy cake, which no one wants. Also, a cake tends to be larger (heat makes things expand), so letting it cool means that it can shrink to it's normal size, so then wrapping it will be done properly.
Why does boiled fruitcake sink in middle while cooling?
The cake is not bound together strongly with ingredients. Upon applying pressure or breaking it, the bonda do not hold and the cake becomes weaker. The added fruits and / or nuts in the cake also make it weaker, as they cause gaps with no support for the cake to hold together with.
Do you bake a cake on middle shelf in a oven?
While baking in the oven, moisture and water in the batter heats up as the cake bakes. The heat turns this moisture to steam. Steam expands and rises, trying to escape. The cake contains the steam inside it, so the cake rises and becmes airy. After baking, the steam either escapes or cools (contracts again). This causes the cake to fall.
