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I tried making a cake and have bp added to the mixture and the eggwhite was whipped unil it was raised. The cake was raised in the process of baking but when it is cooled down the cake dropped back to its original height. Is there any technique that I should be careful with? Is it because I opened the oven door straight after I turned it off? Do I need to leave to cake in the oven for 10 to 20 minutes before I take it out? Your help is appreciated.
My experience is that whisk the egg white until stiff and then add half of sugar (bit by bit) to whisk until very stiff. Whisk the other half of the sugar with egg yolk. Then fold in the egg yolk in egg white and then shift in flour and vanila essence. (Must be quick and in one direction). Then cook in 190 C for 25 min to 30 min. When it is done, TAKE the cake out immediately from tin to cool down or it will sink.
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