Adjusting the baking time for large cakes?
How long should I bake a 13" (330 mm) sponge cake?
Which gas mark should I use?
Best Answer
A 13" cake is large enough to be a major problem -- the center just won't set correctly before the edges overcook.
You generally want to cook large cakes at a lower temperature than you'd cook a smaller cake at; they won't rise as much, but as they're typically used for stacking, a denser cake may be preferred.
There are also two gadgets that you may wish to consider when you're dealing with cakes over 10 inches:
- Baking Strips : They cool the edge of the cake, so that it cooks slower. Wilton sells them, but you can also make your own from an old towel
- Heating Core : They conduct heat to the middle of the cake, so it'll cook faster. Wilton sells them, too, but if it's not too deep of a cake, you may be able to use a flower nail. If you have a heat safe metal cup, that could work as well; I've heard of people using a cocktail shaker. (but it's important to grease it liberally, as you want what's inside to come out cleanly so it can be used to plug the hole).
I can't help with the gas mark, as I don't know the British system.
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Quick Answer about "Adjusting the baking time for large cakes?"
If, for example, your recipe calls for an 8-inch cake pan and you only have a 9-inch, relax, no problem. Just increase the oven temp by 25 degrees F and decrease the bake time by a quarter. In this particular example, since your pan is 1 inch larger, more surface area will be exposed.How much longer does it take to bake a large cake?
Cakes in larger pans will generally bake faster (about . 9 minutes per ounce of batter in a 10-inch pan), while cakes in smaller pans will often take longer (up to two minutes per ounce for a 6-inch pan). Meanwhile, cakes baked in a tube or Bundt pan may only need a minute per ounce of batter.What temperature do you bake large cakes?
The general \u201crule\u201d in baking is this: the bigger the cake pan, the lower temperature you need to use. So, if your recipe calls for a 9-inch round pan baked at 350F for 30 minutes, but all you have as a 14-inch pan, you will need to reduce the temperature to 325F and add twenty more minutes to the overall baking time.How does baking time change with pan size?
Don't expect to change a pan size and not have to change anything else in the recipe. Depending on whether your layer of batter is shorter or taller, you may need to reduce or increase the baking time. Cupcakes and muffins might be done in as little as half the time as their larger counterparts.How To Adjust Baking Time For Different Size Pans
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Answer 2
The recipe should specify the temperature, as it can vary depending on the ingredients and the desired texture. If I had to guess, I'd use a temperature of 180°C (350°F), or gas mark 4. However, some recipes call for 3 or 5. (Growing up in the US, I had never heard of "gas mark" until just now! Our ovens are usually marked in degrees Fahrenheit.)
As for how long, this tends to be an easy one for most cakes: once it starts to look done (it's starting to turn evenly brown on the outside) stick a toothpick in it. If the toothpick comes out clean and dry (perhaps a few dry crumbs on it) then the cake is done. If it's got batter or wet clumps, wait a few minutes and try again. (Follow the link for more ways to test!)
Answer 3
As a rule of thumb I bake at about 320-325°F (160°C). This yields good results for me.
For larger items this is especially helpful as the items have more time to cook before burning or getting too much colour.
Josh is right about the toothpick test. It is the best way to determine if a cake is done.
One of the things to remember that a lot of times cooking time and temperatures will depend on your oven. Things like the temperature being calibrated properly or whether it is convection or not play a factor.
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