Why do recipes for cakes say store in an airtight container when there is air in the container anyway?
In: Other
Air tight means air does not flow in and out.
If moisture from the cake leaves the cake and enters the air, you will increase vapor pressure in the container and slow down further moisture loss.
If you have air movement into and out of the container then you’ll lose moisture and come back to a dry cake.
Two reasons.
Firstly, it helps keep the cake from drying out. The air inside the container isn’t changing so it some of the moisture from the cake leeches out into the air, it’ll reach an equilibrium and stop losing moisture pretty quickly whereas the outside air is constantly changing and you don’t get as much protection.
Secondly, it reduces the chance of any contamination, especially from things like mold spores but also bugs and stuff.
The air in the container sucks up some moisture from the food and then just sits there. If you let the air circulate the new air will grab more moisture and your stuff dries the hell out.
Actually it’s moisture that is the problem. Water in the air is what causes baked goods to go stale, not dryness, think of the reaction of water and flour – it makes glue. The moisture in a cake is not water, it’s oil from butter or other sources, so it’s not going to just evaporate. An air tight container stops excess humidity from ruining your cake/bread.
Latest Answers