The trick to make a cake that won't collapse or shrink back:

1, the 1st time you whip the batter, make sure you whip it enough for 5 minutes.

2, the 2nd and 3rd whipping, should not be too long, can make the ingredients fully integrated is good, otherwise easy to defoam.

3, after pouring into the mold, be sure to let the dough have a process of rising, otherwise the baked out will collapse.

Cake according to its use of raw materials, mixing methods and the nature of the batter can generally be divided into three categories:

(1) Batter cake: the amount of fat in the recipe up to 60% of the flour, to lubricate the batter, so that the production of soft tissue, and to help the batter in the process of mixing the integration of a large number of air in order to produce a puffy effect. Cream cakes and pudding cakes belong to this category.

(2) milk foam cake: the recipe is characterized by the main raw material for the egg without any solid fat. The use of egg liquid in the strong and denatured protein, in the batter mixing and baking process to make the cake fluffy. According to the egg material used can be divided into egg white type (such as angel cake) and sponge type (such as sponge cake) using whole eggs.

(3) chiffon cake: using a mixture of batter and milk foam two kinds of batter, change the organization of the milk foam cake and become.

Reference for the above: Baidu Encyclopedia-Cake