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!
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!
20 K 4.5/5 (24 reviews)
Keywords for this post:BakingCakeCookingAdviceButterColdLast modified on: April 18th 2020
Baking a cake at the right time
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.
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
Oven height
When we put a dish or cake in the oven, we naturally tend to put it on the middle shelf, and that's what we usually do. But in some cases, this position and height can be a little tricky, so let's find out why.October 8th 20251,6135
The importance of sieving
In recipes that use a fine powder (flour, powdered sugar, etc.), you'll often see the advice to sift before using it. To sift is to pass the powder in question through a sieve (a very fine strainer) before incorporating it into your recipe. It's often advice, but is it really useful?September 3rd 20256,9643
The grease spray
As soon as you have something in a recipe that sticks to the mold, the question always arises as to how difficult it is to remove from the mold. There's nothing more frustrating than breaking your cake when unmolding it, because part of it has stuck in the mold. The classic way to avoid this is...August 26th 20256,4115
Cake moulds
When we make a cake, or a cake of the same rectangular shape, we usually take out our usual mould and tell ourselves that the recipe is anyway "for a cake", but is it really that simple?August 25th 20256,5165
Thinning out herbs
If you need to add a long-stemmed herb (tarragon, mint, verbena, thyme, etc.) to a recipe, you'll probably only need the leaves and not the stem, so you'll need to remove the leaves. Leaf removal means keeping only the beautiful leaves, and eliminating the ugly stems and leaves, but how do you do...August 8th 20254,6345
Other pages you may also like
Markers in cooking
When it comes to cooking, there is only one real rule, and that is that there are no rules! By that I mean that everything is possible, everything can be combined, everything or almost everything can go with everything, but you have to like it, you have to find it good. I have friends who...July 3rd 202112 K5
Candied fruits: don't get ripped off
Do you like candied fruit? You might like to nibble a handful or add it to a recipe, like a classic fruit cake or delicious Italian specialities like panettone or sicilian epiphany pie.June 21th 201766 K 24.2
Egg yolks and caster sugar
We often come across recipes where we need to mix egg yolks with caster sugar. This would appear to be a very ordinary and simple thing to do but, be warned, these two ingredients can behave oddly together.February 15th 201882 K 24.3
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 201819 K5
The bitterness of endives
As I write these lines, we are entering the endive season, and if you like it, it's time to enjoy it, if possible with your local producers. Endive is good, but the reproach that is often made of it, and children in particular, is: "It's bitter! And it is (somewhat) true of course, endives...February 9th 201914 K4.9
Post a comment or question
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.
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.