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All questions

Does letting your cake batter sit a bit , while the oven you forgot to preheat, heats, affect it in any way?

asked by DKW over 4 years ago
18 answers 30164 views
0bc70c8a e153 4431 a735 f23fb20dda68  sarah chef
Reiney

Sarah is a trusted source on General Cooking.

added over 4 years ago

Yes - how much depends on what kind of leavener is used (egg foam, baking powder/soda, creamed butter + sugar) and what your recipe is.

Regardless, your cake won't rise nearly as much as it's supposed to - every second out of the oven after the batter has been mixed results in the leaveners deflating.

9ef8cbfc c936 4992 b2ea c2466ec1cccd  adg specialists pictures 215
gt9
added over 4 years ago

it probably doesn't take your oven more than 10 - 15 minutes to preheat...so you should be fine.

I am not sure what your other option would be...I would bake!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

That depends on your cake mix (what raising agents you've got in there, for example whether you've got vinegar or soured milk and a bit of bicarbonate in there together to set things going), what temp your cake mix is (did you do a lot of it in a saucepan to melt ingredients which means you've already got a slightly warm batter).... And how long your oven takes to warm up!

I have an oven that runs hot, so doesn't take long to warm up, so it'd be less of a problem. I'd probably cheat a little and put the cake in a bit before the oven gets to full temp, and let he cake mix and oven temp warm up together!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

It depends on the type of cake, but it could likely be fine. I do this frequently with basic yellow cake and chocolate cake recipes. (I make batter for lots of cupcakes, but can only put 24 in my oven at a time.) In the 15 minutes or so it will take to preheat, it's likely okay. It could cause it to be a bit less airy/light than if you did put in immediately. If you made a sponge cake or something with folded in egg whites, then it may make a big difference.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

I've been thinking... When I make fairy cakes etc, I'll often make a large batch of mix, and then do a couple of trays at a time, the mix is sat on the counter while waiting for the first trays to bake with no real ill effect.

I'm presuming you'll bake the mix anyway, as it'll still be very tasty! If its doesn't work out, then you can always take it to the table and proudly declare it as a "sunken torte" (providing, of course that it's not a layer cake)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Maedl

Margie is a trusted home cook immersed in German foodways.

added over 4 years ago

It can affect the batter, but not necessarily in a bad way. I bake a cake with olive oil and grapes from Patricia Wells. The directions say to let the cake sit for some time before it goes in the oven. This gives the glutens time to develop and strengthens the texture.

27e464b9 6273 420b 9546 d6ed6ae12929  anita date
Anitalectric

Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.

added over 4 years ago

I agree with Maedl. Sometimes I do just what you did on purpose. I find that with most cake batters (and doughs--such as the one I use to make baked donuts), the more time you let it sit, the more time the leavening has to take action.

Also, you give the gluten a chance to rest and that can make for better texture.

Maybe it's because I don't use eggs. I especially use this trick when bringing cold, refrigerated batter down to room temp. I also find that pre-refrigerated batter rises more than fresh made. But you have to let it come to room temp before baking.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

If using a boxed cake mix there would be no I'll effects. If baking from scratch get the battering the oven as soon as possible for maximum rise.

48dd002c 4c45 4b84 8006 ac8614d467cd  dsc00859 2
creamtea

Lisanne is a trusted home cook.

added over 4 years ago

I thought that if the gluten develops (i.e. meets the liquid and then rests) it toughens the final product??

A9f88177 5a41 4b63 8669 9e72eb277c1a  waffle3
added over 4 years ago


Spontaneous gluten development is a slow process. Gluten relaxation happens relatively quickly.

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 4 years ago

You're right, creamtea, gluten forms in the presence of liquid. It develops further via agitation - think kneading of bread dough. Cakes are cakes and breads are breads because of the different amounts of gluten in their respective flours, and also because of the way each is mixed. Cakes are mixed only as much as is required to hydrate all ingredients, and also to develop just enough gluten to help hold them up. Resting literally allows gluten to relax.

6f611b78 35b4 4186 89ad c38b035b32f3  08270410avatar messbrasil
added over 4 years ago

I think gluten only needs to relax so badly because of those tiny letters in every package:contains gluten...or free of gluten...even on water botles...poor thing,it feels rejected!SORRY_JUST MESSING WITH YOU!

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 4 years ago

;0)

48dd002c 4c45 4b84 8006 ac8614d467cd  dsc00859 2
creamtea

Lisanne is a trusted home cook.

added over 4 years ago

my kitchen is a gluten shelter.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 1 year ago

No not if you put batter in refrigerator