ATK's Feed posed a good question recently, especially
timely as we head into baking season: "Does Slamming an Oven
Door Cause Cakes to Collapse?" And the answer? In a word,
no. According to them, "The sturdy muffins emerged
unharmed, as did the yellow cake. Even the notoriously fragile
angel food cake and the soufflé survived the vigorous slamming.
Why? A properly developed foam - whether powered by baking soda,
baking powder, or beaten egg whites - is pretty resilient. While
very rough handling (dropping a half-baked cake, for example) can
make it collapse, there's no need to worry about slamming
doors."
And as thanks for allowing us to use this bit of advice, we'll
give a shout out to their (relatively) new book, The Science of Good
Cooking.
And, also, now that the fear of baking has been diminished just
a bit, here's a scrumptious looking 5-star Lemon Meringue Cake from Nigella
Lawson.