How can I get my cakes to rise?

The cake won't rise - the most common mistakes

In addition to the amount and type of leavening agent used, the order and duration of the stirring play an important role. Impatience while baking can also prevent the cake from rising.

The cake does not rise: wrong mixing time

Both too short and too long stirring times can prevent cakes from rising. Butter and sugar should always be properly creamy and then the eggs should be mixed in individually, flour and baking powder, on the other hand, should only be mixed in until a homogeneous dough is formed.

The cake is not rising: Leavening agent expired

Baking powder that has passed its best-before date often no longer works properly. The result: the Cake does not rise. So it is better not to build up too large stocks, but to buy more often.

The cake doesn't rise: wrong amount of baking powder

Does a lot help a lot? Not always! Because if the amount of baking powder is too large, the cake will rise quickly, but then collapse again. In addition, the leavening agent leaves an unpleasant taste of its own.

The cake won't rise: unsuitable raising agent

Do not just replace baking soda with baking powder or vice versa - baking soda only develops its driving force together with acidic ingredients such as buttermilk or lemon juice. If the acid is missing, the cake will not rise.

The cake won't rise: let the dough stand too long

Baking soda reacts as soon as it comes into contact with liquid. Therefore, the dough should not stand too long, but should be baked as quickly as possible. The rule here is: Always preheat the oven in good time!

The cake does not open: Open the oven door

Too much impatience is not good for a sponge cake - if the oven door is opened too early, the baked goods will collapse again due to the sudden drop in cold.

In the video: That's why the cake doesn't rise