Jump to content

Follow Us:  Twitter Facebook RSS Feed            




   arrowShare this page:
   

   Get email alerts  Subscribe to FREE Celiac.com email alerts

 
Ads by Google:
Celiac.com Sponsor:                                    


Photo
- - - - -

Huge Bubble At The Top Of My gluten-free Cakes


  • Please log in to reply

1 reply to this topic

#1 Shiba

 
Shiba

    New Community Member

  • Advanced Members
  • Pip
  • 23 posts
 

Posted 29 September 2007 - 12:38 AM

I have managed to make a great gluten-free sponge cake, and also a gluten-free chocolate roll.

Texture and taste is great, BUT the cakes rise a lot, leaving a huge bubble between the top and the body of the cake. So when it's cooled, it collapses a bit (not a problem) and then the top tends to lift away. This means that when I unroll the chocolate roll to fill it, most of the top stays on the baking paper, no matter how much I've dusted it with icing sugar. Likewise with the sponge, so icing it is a big hassle.

Does anyone know why this is happening? I mean, am I beating the eggs too much, or is htere something I should add?

TIA

Shiba
  • 0

Celiac.com Sponsor:

#2 JNBunnie1

 
JNBunnie1

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 3,326 posts
 

Posted 29 September 2007 - 11:59 AM

The only suggestion I have is to take the pan once you've poured the batter in and drop it on the counter from about six inches up a few times, to shake out air bubbles. And maybe refridgerate the batter first, does that make sense to anyone else? Would that keep it from rising at all? And for the chocolate roll, try using a towel to roll it up instead of baking paper.
  • 0
If you're going through hell, keep going. ~Winston Churchill




0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users

Celiac.com Sponsors: