Make sure your bowl and eggbeaters are clean and dry when you want to beat egg whites.
The best way to separate eggs is to pour the yolks back and forth between the two shell halves, allowing the white to run into a bowl. The sharp edge of the shell helps to ‘cut off’ the white.
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Stop the Flop
When the cake rises to a point and collapses or when the cake crust cracks:
The mixture was beaten too much.
The batter was too stiff
Ensure thorough mixing of ingredients by mixing to the bottom of the bowl
The oven temperature was too high
The cake tin was too deep
Ingredients should be at room temperature, such as milk and eggs.
To ensure an evenly risen cake the batter must be carefully spread to the sides of the tin
The batter was too thin – too much liquid
The proportions of sugar, fat, raising agent or liquid were too high.
The oven temperature was too low or the oven door was opened too soon
The cake could have been removed before it was cooked
When the top of the cake has a speckled crust:
The sugar was too coarse and did not dissolve properly – the use of white sugar in place of castor sugar
The mixture could have been overbeaten, causing the air bubbles to dry out on the surface.
