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Shiba

Huge Bubble At The Top Of My gluten-free Cakes

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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

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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.

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