Crumbs in the Bakeroom #5: Why some Chiffon or Sponge Cakes shrink after baking...

Among the numerous ways that can go wrong when you make foamed up cakes, there is one that can be the final obstacle to that perfect rise. I discovered this the hard way. My Chiffon cakes use to rise well during baking then the minute I take...

Crumbs in the Bakeroom #4: Muffin vs Cupcake

These two terms are interchangeably used to refer to minicakes baked in muffin trays. Some may find this entry not unusual but in case there are those who would like to know, there is a difference between the two. :) Muffins usually use the...

Crumbs in the Bakeroom #3: Why do eggwhites need to be strictly eggwhites in a mixture that calls for just eggwhites?

This is what I have been told and what I also tell to those who ask me. Basically it is because of the content of eggwhites and eggyolks. Eggwhites are predominantly protein and eggyolks are predominantly fat. We all know what we are told that...

Crumbs in the Bakeroom #2: Meringue in Three

There are three ways to make meringues: 1. French Style – Eggwhite is beaten then refined sugar is added slowly. once all sugar is added, it is beaten further until soft-peaks for cake folding or glossy stiff peaks for frosting. It is optional...

Crumbs in the Bakeroom #1: Chiffon vs Sponge Cake

what’s the difference between Chiffon Cake and a Sponge Cake? procedure on the eggs. Chiffon Cakes require you to separate the yolks from the albumen, whisked in separate batters then carefully folded together. Sponge Cakes usually gets whole...