Why should you not keep opening the oven door while baking a cake?

There are a few reasons why you should not keep opening the oven door while baking a cake:

1. Loss of heat: Opening the oven door causes the heat to escape from the oven, which can significantly affect the baking process. The sudden temperature change can cause the cake to rise unevenly or collapse, resulting in an uneven or sunken cake.

2. Interruption of the baking process: Opening the oven door during baking interrupts the heat circulation within the oven, which can affect the overall baking time and result in an undercooked cake.

3. Crust formation: Opening the oven door can prevent the cake from developing a proper crust. The sudden change in temperature and humidity can cause the cake to form a thick, tough crust or prevent the crust from forming altogether.

4. Texture and consistency: The constant opening and closing of the oven door can lead to fluctuations in temperature, which can negatively impact the texture and consistency of the cake. It can make the cake dense, crumbly, or uneven in texture.

5. Rise and fall: Opening the oven door allows cool air to enter the oven, which can cause the cake to rise rapidly and then fall when the door is closed. This can result in a cake with a large, uneven dome that collapses or sinks in the center.

6. Cooking time: Opening the oven door frequently can extend the cooking time of the cake, as the oven needs time to reheat to the desired temperature after each opening.

To ensure a successful baking process, it is recommended to minimize opening the oven door during the baking time. Only open the door when absolutely necessary, such as to check the color and doneness of the cake towards the end of the baking time.