interesting...

[oldschoolbbq]

. Trapped heat, which is the heat contained in ovens of various kinds. This type of heat combines two basic principles: Part of the baking is done by heat coming from the hot metal walls and grill of the oven and is therefore radiant heat; the other part of the baking is done by the trapped heat, the heated air. When the oven door is opened, part of the heated air from the oven escapes and the oven temperature is reduced. This explains why oven doors should be opened as few times as possible when a delicate food like a cake is baking.

Article Source: http://EzineArticles.com/998191

 

[pops6927]

Yes, with a cake you need the uplift of the hot air to support the very fragile cake cell structure while it develops, or "poof" the cell structure collapses before it can sustain itself and the cake collapses and falls with the sudden loss of heat inside it.

 

[jarjarchef]

Another contributing factor to cakes being so at risk or delicate is the flour. In cake flour there is very little of the gluten that gives support. If you feel cake flour between your fingers it feels dry and almost dusty. If you feel a bread flour ( lots of gluten for structure) it feels almost damp like. The way you work the items they make is evident in how they will react in the oven.

It is amazing to watch a souffle that has not finished react to a premature oven door opening.........



Yes there are a bunch of other types of flours for spacific uses, but I only use 2 for the extremes.