Carrot Cake (shrinking problem)
sharonanne
sharonanne@networld.com
01/06/05 		This question was posed to me, and I hope Sarah or someone else may have a solution:

I have a recipe for carrot cake and it tastes great, but my problem is that it shrinks when I take it out of the oven. It has egg whites that are folded into it. I have not been taking it out of the pan, could this be the problem with it shrinking. It is a very light carrot cake. Uses 2 whole eggs, and 6 egg whites for a 12x18 sheet cake. If you have any suggestions to what I can do to get it to stop shrinking. It is about 3 inches thick when I take it out of the oven and in less than 5 minutes it is 1 inch thick.

Thanks in advance,
Sharon Anne

sharonanne
sharonanne@networld.com
01/06/05 		Sorry, I had cut and pasted the message.

Please just change the name Sarah to Ellen (to protect the quilty, me!) LOL!

ellen

01/07/05 		OK, this is basically like a souffle or an angelfood cake. This recipe probably started out in an extra large angelfood cake pan, and I suggest you go back to that.

Alternately, change the recipe back to 5 whole eggs, where it probably started.

I cool angel food cakes upside-down to prevent shrinking and falling. To do this DO NOT grease or flour the pan. To cool, I immediately invert cake pan. If you decide to try it is a 98x13 pan, you could try setting it on four cans. When cool, turn it back over, gently loosen, then cut.

different types of g

07/20/05 		different types of gambling
Thank you for providing this site and guest book.
Mark Spadoni
03/03/06 		any type of cake
How can I stop my cake from shrinking when
I take from the ovwn?
ELLEN
03/04/06 		Mark, you can't stop this- especially with cakes leavebned with egg whites- the acrual weight of the cake itself overcomes the hot air as it cools and shrinks. That's why angel cakes are cooled upside down.