| bake times for 1/2 sheet cake [message #78047] |
Wed, 18 May 2005 04:39 |
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Hi. I made the recipe below in a 9x13" pan and it came out just
perfect. The only change I made was butter for shortening. Anyway, I
plan to double the recipe and make a 1/2 sheet cake, using a 16 x 10 x
2" pan. Actually, the bottom of the pan lists the dimensions as 17 1/4
x 11 3/8 x 2 1/4, I guess because the slides slope up and their
dimensions come from the top and mine from the bottom. But what I
really want to know is, how should I adjust the baking time? 45 minutes
worked great for the 1/4 sheet, but what would I do for a 1/2 sheet?
All opinions appreciated. Thanks a ton.
1 cup shortening
2 cups white sugar
4 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 3/4 cups milk
DIRECTIONS:
Preheat oven to 350 F. Grease and flour one 9 x 13" pan. Cream together
shortening and sugar. Beat in eggs and vanilla. In a separate bowl,
combine flour, baking powder, and salt. Add to creamed mixture
alternately with milk. Mix well. Pour batter into prepared pan. Bake
for 45 minutes, or until cake tests done. Cool.
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| Re: bake times for 1/2 sheet cake [message #78048 ] |
Wed, 18 May 2005 08:02 |
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fedyougato [at] yahoo.com wrote:
> Hi. I made the recipe below in a 9x13" pan and it came out just
> perfect. The only change I made was butter for shortening. Anyway, I
> plan to double the recipe and make a 1/2 sheet cake, using a 16 x 10
x
> 2" pan. Actually, the bottom of the pan lists the dimensions as 17
1/4
> x 11 3/8 x 2 1/4, I guess because the slides slope up and their
> dimensions come from the top and mine from the bottom. But what I
> really want to know is, how should I adjust the baking time? 45
minutes
> worked great for the 1/4 sheet, but what would I do for a 1/2 sheet?
> All opinions appreciated. Thanks a ton.
There really is no foolproof formula for adjusting baking times when
baking cakes in different size pans. You may want to lower the
temperature down to 325 though. At 350 the edges of the cake might get
too done before the center has had a chance to bake. I would set the
timer for 45 minutes and then check it. If you can tell by sight alone
that the cake isn't done then bake it for another 10 minutes and then
check it again. If it looks done but doesn't spring back when you
touch it then add another 3 to 5 minutes. You're simply going to have
to watch it.
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| Re: bake times for 1/2 sheet cake [message #78049 ] |
Wed, 18 May 2005 08:18 |
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I frequently bake this size cake and I leave the temperature at 350 and
turn the pan around about half way through baking which usually about
50-55 minutes, but it depends on your oven. To prevent the center of
the cake from raising more than the sides, I would suggest you either
buy some strips from a cake shop for this purpose or cut some strips
about 2 inches wide and long enough to fit around pan from an old bath
towel or some terry cloth. Wet it thoroughly and pin around the pan.
It will not burn and it will keep the sides of the pan cool enough that
the batter will raise on the sides before baking and leaving your cake
with a humped center. Oleta
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| Re: bake times for 1/2 sheet cake [message #79055 ] |
Thu, 19 May 2005 19:53 |
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On Wed, 17 May 2005 cakewmn [at] aol.com wrote:
> I frequently bake this size cake and I leave the temperature at 350 and
> turn the pan around about half way through baking which usually about
> 50-55 minutes, but it depends on your oven. To prevent the center of
> the cake from raising more than the sides, I would suggest you either
> buy some strips from a cake shop for this purpose or cut some strips
> about 2 inches wide and long enough to fit around pan from an old bath
> towel or some terry cloth. Wet it thoroughly and pin around the pan.
> It will not burn and it will keep the sides of the pan cool enough that
> the batter will raise on the sides before baking and leaving your cake
> with a humped center. Oleta
I've seen these baking strips advertised but never tried them. I just
noticed that the quality of my pan seemed to make a difference. I had pans
that were 2mm or 3mm thick and the cake domed a lot. I now have pans with
6mm to 8mm thick walls and find the doming is barely noticable.
My sister used to bake professionally. I was recently talking to her about
this and she confirmed that better pans reduce the doming.
--
Send e-mail to: darrell dot grainger at utoronto dot ca
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