When making cake batter or soufflé, either use icing sugar or very fine sugar. Failing that, beat the sugar in with the eggs so the sugar dissolves. This prevents the cake (or soufflé) from collapsing.
Prevent Your Cake (Or Souffle) From Collapsing
Posted by Edda
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Posted by jana77 on 18th October 2018
Show more commentsI am not a cake maker but decided to try Nigella's Polenta and lemon cake. a great success and fantastic to eat as well..will be making it again. Jana