My cake won't be fluffy. What should I do?

This is because you have a problem calling protein. If the egg whites are not well beaten, the cake will not be fluffy. The protein must be beaten to the point where it doesn't flow, and the protein won't fall off when you insert chopsticks, so the cake will be particularly fluffy, and the egg liquid should be beaten to the point shown below and then added with sugar.

Precautions for making cakes at home:

1. When making cakes, the quality of flour directly affects the quality of products. Generally, low-gluten flour is used to make cakes. Because low-gluten flour has no gluten, the cakes made are particularly soft, large and flat. If the low-gluten flour is temporarily insufficient, it can be made of medium-gluten flour or high-gluten flour with appropriate amount of corn starch.

Another main ingredient of cake is eggs. The bulkiness of eggs mainly depends on the endosperm protein in protein. Only by high-speed beating can endosperm protein wrap a lot of air to form bubbles, which increases the size of the cake. Therefore, when beating protein, it is advisable to use high speed instead of low speed.

3. The syrup for making cake embryo is made of1000g white sugar and 500g water, boiled and thoroughly cooled. Eggs and sugar should be whipped at high speed, which is required by the characteristics of endosperm protein.

Before baking the cake, the oven must be preheated, otherwise it will affect the softness and elasticity of the baked cake. The equipment for beating cakes must be clean, especially not touching grease, otherwise the cakes will not be loose, which will affect the quality and taste.

5. In the traditional method of making cakes, the inner wall of the bottomed mold is often coated with oil, so the edges of the cakes are often colored and the bottom is darker. Now you can make a cake with a cake ring, just put a piece of white paper at the bottom of the ring instead of oiling. The edge of the cake is colorless and the bottom color is lighter, which can save costs, including the cake on the surface and at the bottom.

6. The baking temperature of the cake depends on the amount of mixture in the cake. The more the mixture, the lower the temperature. On the contrary, the less the mixture, the higher the temperature.