How can I adapt my cake recipe so that it will be elastic and have huge air bubbles inside of it when I take it out of the oven?

  • Very related information: cooking.stackexchange.com/questions/27855. Of course, this is for bread, but if you really go that route, you'll probably end up making something that most bakers from an anglo-saxon tradition would call a bread, not a cake, unless you prefer to make a soufflé instead of a bread.
    – rumtscho
    Aug 18, 2023 at 11:22
  • @rumtscho what about without adding yeast? I think the flavour of yeast in a sweet cake would be unpleasant
    – minseong
    Aug 18, 2023 at 11:50
  • 1
    If you don't want to use yeast, you don't have to use it, you can continue with chemical leaveners, that's what most cake recipes do. You'll just have a more cake-like texture, and won't be able to achieve the largest possible bubbles. It depends on what is more important to you, no yeast taste, or maximizing the bubbles.
    – rumtscho
    Aug 18, 2023 at 13:07
  • Perhaps you could make blown sugar bubbles and fold them in just before baking - if the cake sets before they dissolve, that might work.
    – Ecnerwal
    Aug 18, 2023 at 17:51


Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Browse other questions tagged or ask your own question.