Any Advantage To Starting Cake In Cold Oven?

Baking By Limpy Updated 28 Oct 2008 , 12:14am by indydebi

Limpy Posted 19 Oct 2008 , 7:04pm
post #1 of 5

Saw a recipe that stated to bake the cake by starting in a COLD oven. Does anyone know why or if there are advantages to starting a cake in a cold oven?

4 replies
indydebi Posted 19 Oct 2008 , 7:08pm
post #2 of 5

was it a unique or different type of cake?

7yyrt Posted 23 Oct 2008 , 3:50pm
post #3 of 5

Never heard of that, mine always want a preheated oven.
I did a search and came up with several cold oven pound cake recipes. No one seems to know why the cold oven, except it doesn't work right if the oven is preheated... -

JodieF Posted 28 Oct 2008 , 12:08am
post #4 of 5

Found this online:

The only cakes that should be baked in an oven that is not preheated are very dense cakes such as fruit cakes, jam cakes, and pound cakes. The purpose of the preheated oven is to allow a light cake to raise quickly then immediately kill the leavening ingredients so that the cake doesn't bubble out all over the place. Since the heavy cakes take longer to raise, they are fine in a cold oven.


indydebi Posted 28 Oct 2008 , 12:14am
post #5 of 5

Jodie, great info! I always knew we should but never knew why. Thanks for finding this!

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