Originally Posted by panini
The eggs should only need 30 min. Did you actually put a separate oven thermometer in your oven to check the temp. There pretty inexpensive.. Don't go by what the oven numbers say.
I would try without the parchment. It need the dry side of the pan to cling on to to rise up. Also, some baking parchment is treated.
If this doesn't work, Mimi said something about sitting on a bottle while it cools.
Thanks for your advice. Unfortunately I read your posting after having finished baking. I only lined the bottom of the baking pan with parchment paper not on its side.
Have another round using oven thermometer and digital counter to monitor temperature and time, not the oven built-in timer. With the oven built-in thermostat set at 170 deg C the temperature inside the oven chamber rose up to 180 recorded by the oven thermometer.
During baking a smooth dome was formed on top. But near baking finished the top surface cracked as shown on photo. The cake fell after cooling.
The texture on top portion of the cake is nice but dense at the bottom, looking as if without rising.
60g butter, melted
80g cake flour (Sifted)
80ml skim milk
1 egg + 5 egg yolks
5 egg whites
pinch of salt
All ingredients were at room temperature.
Steps performed as follows;
1. Preheat oven with the built-in thermostat set at 170 deg C for 15 mins. The temperature inside the oven rose to 180 deg C,
2. Beat 1 egg + 5 egg yolks at high speed until it changes to pale yellow in color and put aside.
3. Mixed melt butter, cake flour, skim milk and finally the beaten egg yolks
Beat egg whites at high speed until white & frothy. Add in salt and sugar, a bit at a time. Beat until it's stiff & thick foamy.
Fold 1/3 whites to egg yolk batter with a spatula until just combined. Take another 1/3 egg whites, repeat the same step. And same for the last 1/3 egg white.
Pour batter into a bottom lined baking pan.
Bake the cake in a preheated oven at 180 deg C for 10 mins, then reduce heat to 150 deg C for another 30 min and done without open the door of the oven. Temperature was monitored with an oven thermometer and time counted with a digital counter.
Place the cake on a wire rack to cool to room temperature.
From my observation it seems heat unable to reach the bottom portion of the cake therefore it doesn't rise well at that portion. The height of the baking pan is 3".
The Swiss Rolls sold in bakery are made of several layers, each about 3/4" thick. On baking heat is easily penetrating to the bottom portion of each layer therefore the cake is fluffy with nice texture.
In next round I'll use a baking pan of 1" high to see what will happen.
And with "Convection" baking?