Cake Put In Cold Oven

Decorating By Limpy Updated 20 Oct 2007 , 5:12pm by sweetreasures

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Limpy Posted 14 Oct 2007 , 11:22am
post #1 of 7

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?

6 replies
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Shamitha Posted 14 Oct 2007 , 2:03pm
post #2 of 7

hmmm , I would also like to know. I have'nt heard of this being done before.

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MissNeishaGyrl Posted 14 Oct 2007 , 4:13pm
post #3 of 7

I looked this up and found this article
http://tinyurl.com/266skj

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MacsMom Posted 14 Oct 2007 , 4:29pm
post #4 of 7

I think it creates lees of a dome (?). I've read this, too.

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kelleym Posted 16 Oct 2007 , 10:08pm
post #5 of 7

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!

http://www.goodeatsfanpage.com/Season7/Muffin/MuffinTrans.htm

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MacsMom Posted 20 Oct 2007 , 4:55pm
post #6 of 7

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).

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sweetreasures Posted 20 Oct 2007 , 5:12pm
post #7 of 7

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.

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