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It's 30% skill and 70% timing. 'Timing' refers to the temperature, time, and humidity during the baking process. The texture and appearance of the cake are closely related to the baking process, and the baking time and temperature are the most crucial steps in determining the success of cake making. Only when these conditions are properly coordinated can a high-quality cake be baked.
How does a cake form in the oven? After pouring the cake batter into the baking pan and placing it in the oven, the originally fluid, viscous emulsion transforms into a solid gel with a fixed structure. The internal structure of the cake forms a porous, spongy structure, making the cake soft and elastic. The outer layer of the batter, under high baking temperatures, undergoes browning and caramelization reactions, gradually deepening in color to a pleasing yellowish-brown hue and emitting the characteristic aroma of cake.
Baking time and temperature should be adjusted according to the size and type of cake. Smaller cakes should be baked at a higher temperature for a shorter time; larger, thicker cakes should be baked at a lower temperature for a longer time. For cakes weighing less than 100g, bake at 200℃ for about 12-18 minutes, with equal top and bottom heat. For cakes weighing 100g-450g, bake at 180℃ for 18-40 minutes, with more bottom heat than top heat. For cakes weighing 450g-1kg, bake at 170℃ for 40-60 minutes, with more bottom heat than top heat. For cakes baked in a flat pan, use primarily top heat, with minimal bottom heat, just enough to color the bottom. Use approximately 180-200℃ top heat and 120℃ bottom heat for 15-20 minutes.
Low temperature generally refers to 160℃-170℃, high temperature refers to 190℃-232℃; and normal temperature refers to 171℃-190℃. Mousse and light cream cakes should be baked at high temperatures; heavy cream and chiffon cakes should be baked at normal temperatures; fruit cakes and large cakes should be baked at low temperatures.
If the baking temperature is lower than it should be, the resulting cake will often have a flat, sticky top, with the edges shrinking towards the center, and sticky batter on the sides of the pan. The inside will be very soft. If the baking temperature is higher than it should be, the cake will bulge in the center, the top will crack, and the edges will shrink inwards, but the sides of the pan will be clean without any batter sticking to them. The inside will be more dense. If the cake is underbaked, there will be a layer of sticky, unbaked batter below the surface. If there is sticky, unbaked batter or a watery layer near the bottom of the cake, it indicates excessive water in the recipe, insufficient bottom heat, or uneven mixing of the fats.
Category: A handy tip
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