Baking a cake at the right time


Baking a cake at the right time
When you make a cake, which most likely contains butter, a cake for example, chances are that as soon as the batter is finished, you put it in the pan and bake it immediately.

Classic, everyone does it like that, and then if, on top of that, you have a few kids around you who are getting impatient, and almost want it to be cooked before going in the oven, when they haven't eaten half of the raw dough before, the pressure is even stronger!
18 K 4.5/5 (24 reviews)
Grade this page:
Keywords for this post:BakingCakeCookingAdviceButterCold
Last modified on: April 18th 2020
For this post: Comment Follow Send to a friend
Baking a cake at the right time

gâteau pâte crue



So baking right after you finish kneading your dough is quite classic, but actually it's not a very good thing for two reasons:

1) The butter is often very soft, especially if the kneading was a bit long and heated the dough, which becomes very soft, and if there are additions in it (raisins for example) they will go to the bottom of the pan more easily. How to correct this? Put the dough in the fridge for at least 30 minutes.

2) The gluten contained in the flour (if there is any in your recipe) under the effect of kneading has started to structure itself and "stretches" the dough making it elastic, which is not interesting for a cake because it hinders the rising during baking. How to correct this? Let the dough rest for at least 20-30 minutes.

You will have understood, no need to rush: Knead your dough, put the bowl or the mixer bowl in the fridge for 30 minutes (this is often the opportunity to do a little washing up...) then only then put it in the oven.

Another option, once the dough is kneaded, put it in a mould, then put the mould in the fridge for 30 minutes. Bake then and only then.

gâteau pâte cuite



To sum up: Before putting a cake in the oven, it is always best to leave it in the fridge for about 30 minutes, as your cake will rise better when baked. In baking, the cold is (almost always) your friend.

Lasts posts
Parsley stems
Parsley stems
Parsley, whether curly or flat, is a delicious ingredient in many recipes, where it is used both raw and cooked. When used raw, in a salad for example, where it always provides, alone or with other herbs, a remarkable freshness, only the leaves are kept. And when used cooked?
July 28th 2025682 13
A drizzle of olive oil
A drizzle of olive oil
Often in a recipe, you have to "baste" vegetables, for example, before sending them to the oven. What the author means by this is that you need to put oil on top of the vegetables to cook them in the oven. Typically, we just quickly drizzle oil over the vegetables, hoping not to miss any, but...
July 13th 20251,1135
Always secure your cutting board
Always secure your cutting board
When using a cutting board, it's very important that it's stable and doesn't move while you're cutting, for safety's sake. Boards have a natural tendency to slide on the work surface, but here are 2 ways to block them effectively.
July 1st 20251,1405
Cherry clafoutis, with or without pits?
Cherry clafoutis, with or without pits?
When it comes to cherry clafoutis recipes, there's often a camp of those who argue that you absolutely have to leave the stones in because it tastes better, and the other camp (myself included) who prefer cherries without stones, which makes a much more pleasant clafoutis to eat. But is it true...
June 29th 20251,0385
Should potatoes be washed twice?
Should potatoes be washed twice?
Let's say you have to make a recipe that includes potatoes, let's say sliced, you'll most likely proceed as follows: Peel the potatoes, wash them, slice them, wash them again, pat them dry and add them to your recipe. But there's a "but": depending on the recipe, the second washing may be a bad...
May 19th 20252,692 15

Other pages you may also like
The so-called "nervous" meats
The so-called "nervous" meats
You've probably heard this before, we're talking about "nervous" meat, or meat with nerves, to describe what is indicated by the blue arrow on the left. This is a piece of beef, and what we call a nerve is not a nerve, it is in fact collagen (chemists sometimes call it a "collagen sink"), a...
April 16th 202132 K4.5
The window-pane test in bread-making
The window-pane test in bread-making
The home bread-makers often ask themselves “Have I kneaded my dough long enough?” . A good question, as dough that is insufficiently kneaded will not rise properly or will fall flat when the top is slashed, which is very frustrating. To know when the dough is ready, one can rely on the length...
June 16th 202191 K 23.9
The beautiful story of the croissants
The beautiful story of the croissants
As you may have already noticed, cooking, baking and pastry-making are full of stories or legends, usually very romantic, about this or that product or recipe. This is often the case for named recipes, for example tarte tatin, peach melba, paris-brest and many others, but it also applies to very...
October 10th 201816 K5
The march forward
The march forward
When professionals get to work in their kitchen, lab or bakery, they are (if they are conscientious) very sensitive to hygiene and cleanliness. It is impossible for a good baker for example to do a day's work without regularly cleaning the table where he or she works, and it is even more...
June 30th 202117 K5
Perpetual stock
Perpetual stock
It's something you have probably have done yourself: cooked or pre-cooked vegetables before adding them to a recipe. This is almost always done the same way: peel the chosen vegetables (carrots, for example), cut them up, boil them in salted water (using a tablespoon or so of coarse salt per litre),...
November 22th 201627 K5
Post a comment or question
Posted by:
I am not a leaving thing

Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page