What are the basic tricks to prevent the bottom layer of cake from burn when making it without an oven?
I have tried making a cake without an oven, but the bottom layer of the cake burned. How can I prevent my cake from burning at the bottom?
Best Answer
I am guessing from your question that you are making a stovetop cake.
Burning the bottom of the cake is probably related to too much heat transfer directly to the cake pan. Most recipes that I have seen incorporate some method to separate the pan from the direct heat.
If you are making the cake with the assistance of a large pot or dutch oven, then it is important to make a rack to keep the cake pan off the bottom of the outer pot. The most common way of doing this is by creating a crunched up ring of aluminum foil, and placing the cake pan on top of that foil ring. You could also use an upside colander. I've also seen techniques that use cleaned gravel or pebbles to keep the cake pan off the direct heat. (For example, check out this website: https://www.nigerianfoodtv.com/how-to-bake-cake-without-oven-and-on/)
If you are cooking directly on the stovetop (without using a dutch oven), then you probably need to decrease your heat and go for slower cooking. Lining your cake pan with foil or parchment may also help.
Good luck!
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Quick Answer about "What are the basic tricks to prevent the bottom layer of cake from burn when making it without an oven?"
If you are cooking directly on the stovetop (without using a dutch oven), then you probably need to decrease your heat and go for slower cooking. Lining your cake pan with foil or parchment may also help.How do I stop my cake from burning?
If a cake is browning too quickly then it is best to try and shield the top of the cake by laying a piece of foil or baking parchment (parchment paper) over the top of the tin, as this will deflect some of the heat from the oven. Sometimes this is recommended towards the end of the cooking time in a recipe.Why does my cake get burnt at the bottom?
Cake tin is too large - the batter rises higher at the sides (where it clings to the tin) than in the middle. Your cake will collapse as it cools. Improperly calibrated oven. Temperature matters; you need a low temperature, with more heat coming from the bottom that the top.How do I stop my cakes from burning around the edges?
If it appears to be browning unevenly, turn it in quarters several times during baking. Add a layer of kitchen foil. Halfway through baking, you can place a layer of kitchen foil over the top of the cake to prevent browning, especially where it has a fruit or caramelized top.Why is my cake burnt on the outside and raw in the middle?
Our answer. If you find that your cakes are brown on the outside but are still raw on the inside then it is likely that the oven is too hot. Most cakes are baked at around 180c/350F/Gas Mark 4 on the middle shelf of the oven.Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
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