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-> Recipe Collection
-> Pesach Recipes
yentadevosha
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 Tue, Apr 12 2011, 5:39 pm
I'm trying to make my pesach cakes, but I have no luck with the tube pans. The cakes keep falling apart as they cool. I messed up 4 already  Please give me step by step directions. Thank You!
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Dini20
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Tue, Apr 12 2011, 7:46 pm
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Are they falling/sinking or falling apart? Don't spray the pans before you put the batter in, and make sure not to underbake them at all.
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Dini20
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Tue, Apr 12 2011, 7:47 pm
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Are they falling/sinking or falling apart? Don't spray the pans before you put the batter in, and make sure not to underbake them at all.
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yentadevosha
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Tue, Apr 12 2011, 8:44 pm
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They are falling apart as they cool. How long do you bake them? I baked them for an hour.
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Dini20
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Tue, Apr 12 2011, 8:46 pm
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Each oven is different. I haven't started baking this year so I don't even remember how long they were in last year. But when you touch the top it should spring back - not stay indented. Also, are you sifting the potato starch when you add it instead of just dumping it in?
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yentadevosha
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Tue, Apr 12 2011, 8:51 pm
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Never heard of sifting potato starch. Can this be the prob.? How much potato starch/nuts do you use?
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a mother1
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Wed, Apr 13 2011, 6:48 am
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heat up the tubepan first so it gets hot so when u put the batter it sets right away this should work
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Lakewoodnjmom
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Wed, Apr 13 2011, 9:24 am
Been baking with potato starch for many many years for Pesach. I always sift it once and then sift it again directly into the mixing bowl with the batter. Also, always fold the potato starch in with a spatula, don't use the mixer for that part.
It also helps if you mix in 1/4 - 1/2 cup of the sugar called for in any recipe, into the egg whites as you're beating them.
All Pesach potato starch cakes fall in a little, but they shouldn't fall out of the pan.
Remember, you can always bake them in a 9" x 13" pan instead (tastes just as good).
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mother4
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Wed, Jun 19 2013, 10:17 pm
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One major trick, in general, with chiffon cakes is: Beating the whites stiff, adding sugar until real stiff, and then carefully and slowly mixing the rest in. Potato starch is always last. Good luck for next year!
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