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this post was submitted on 26 Nov 2023
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Leavened products, especially chemically leavened ones like cakes, need the oven to be hot when they go in for proper texture. The heat creates steam which means more and bigger bubbles, and the baking powder also reacts better at high temperatures, producing even more bubbles. And these bubbles need to start growing before the protein in the flour starts to set, otherwise they stay small and you get a dense texture.