I just saw a recipe for pound cake on the CC site. It stated to put the cake in to a cold oven & then set the temperature & bake.Why start with a cold oven? Is there an advantage to this?
hmmm , I would also like to know. I have'nt heard of this being done before.
I think it creates lees of a dome (?). I've read this, too.
Heat causes the batter to rise faster. This is a very good transcript from Good Eats about muffins, but it applies to scratch cakes in many ways also - especially the part about over-mixing!
Thanks for the article! Now I know why I was getting giant bubble holes in my cakes when I first started out. I guessed that I was overmixing and I did fix it by mixing less, but it's good to know the science behind it! (And the baking powder bit, too).
I've always used a cold oven. Don't know why, just did. I think I will experiment with a warm oven to see the difference.