Too much sugar, on the other hand, weakens the cell structure, so use a little less, since low air pressure also concentrates the sugar in your batter by evaporating the water more quickly.
अंड्यांमुळे केकमधील पेशींची रचना मजबूत होत असल्यामुळे पाककृतीत फेरफार करतेवेळी मोठी अंडी वापरा.