Why does Easter cake crack during baking and what to do to avoid it: tips

Several problems can occur when baking Easter cake. But the most common one is the appearance of cracks.

Fakty investigated why Easter cake cracks and what to do to avoid this problem.

Why does the Easter cake crack

The cake may crack during baking. There are several reasons for this:

• Wrong choice of flour. For Easter cake, it is best to choose wheat flour because it contains the highest amount of starch and gluten. The dough made with wheat flour will be elastic and won't lose its shape.
• Too much flour. Easter cake should be prepared with strict adherence to the proportions specified in the recipe. To check the amount of flour, just cut the dough with a knife. If it does not stick to the blade, you can safely bake the cake.
• The temperature is too high. The dough may crack if the cake is baked at a temperature above 180 degrees.

What to do with Easter cake if it is cracked

If, despite the correct preparation of the cake, one cracked, you should brush the cracks with a beaten egg at the end of baking. This way, you can mask the problem areas a bit.