Join FunTrivia for Free: Hourly trivia games, quizzes, community, and more!
Fun Trivia
Ask FunTrivia: Questions and Answers
Answers to 100,000 Fascinating Questions
Welcome to FunTrivia's Question & Answer forum!

Search All Questions


Please cite any factual claims with citation links or references from authoritative sources. Editors continuously recheck submissions and claims.

Archived Questions

Goto Qn #


Why will loud bangs or the slamming of the oven door sometimes make cakes or souffles in the oven fall?

Question #117178. Asked by star_gazer.
Last updated Jun 25 2021.

avatar
evil44 star
Answer has 1 vote
evil44 star
17 year member
226 replies avatar

Answer has 1 vote.
Souffles actually fall naturally on their own as soon as they are removed from the oven. The whipped eggs incorporate a lot of air into the dish and as it heats, the air expands. As the souflee cools, the air contracts resulting in the "deflation." Loud noises can actually send air pressure vibrations throughout the souffle and cause the heated air to be pushed out of the souffle.

en.allexperts.com/q/Desserts-747/souffles.htm website no longer exists

Response last updated by gtho4 on Jun 25 2021.
Aug 31 2010, 4:03 PM
avatar
star_gazer star
Answer has 2 votes
star_gazer star
22 year member
5236 replies avatar

Answer has 2 votes.
Q Why does a loud bang or an oven door opening and closing make cakes fall? J.K., Hampton. A While a cake is baking, the baking powder in the batter emits gases that cause the batter to rise. When the batter is at its maximum height, it's unstable and prone to fall because the air cells holding the gases are thin and weak. Angel food and chiffon cakes are more likely to fall from a noise or the oven door's opening because the primary leavening is beaten egg whites, which contain air pockets that expand in the cooking process.

link http://articles.dailypress.com/keyword/fall

Sep 01 2010, 6:45 AM
free email trivia FREE! Get a new mixed Fun Trivia quiz each day in your email. It's a fun way to start your day!


arrow Your Email Address:

Sign in or Create Free User ID to participate in the discussion