Each cake recipe usually also specifies the time and temperature for baking the dessert. But sometimes the recipe does not mention the time and the temperature regime.
The temperature, which cakes are baked at, affects the end result and whether the cake will look good and if it is baked properly.
Otherwise, it can be baked and even burned outside and remains raw inside. In order not to do this, you need to know which dough is baked at what temperature.
If you are preparing a large cake, you should be aware that it should be baked evenly on all sides, as well as inside.
The large cakes are baked at a temperature of 180 to 220°C - slow and longer. All cakes are baked in a preheated oven.
During baking, it is a good idea to rotate the tray several times, so that it does not burn the cake on one side only. But you should open the oven door too often, so that the cake does not flatten.
If the cake is burning on top but its inside is still raw, cover it with white baking paper, which is has been moistened in water or with aluminum foil.
If you bake a smaller cake, choose a higher temperature-from 200 to 250°C, but it also depends on the type of cake. In order for the cake to puff up, the baking process must be faster.
At medium temperatures, smaller cakes dry and do not bake and start looking like rusks. At a higher temperature, cakes become golden and are well baked.
When you bake a cake, you should also consider the dough it is made of. If you only need to bake the top of the cake that is covered with meringues, the temperature should be 110°C. If there are grinded walnuts in the egg whites, the pastry is baked at 180°C, until the egg whites are browned.
Yeast dough cake is baked at 240°C or slightly less for 45 minutes. The sponge cake dough is baked at 220°C for 30 minutes.
Puff pastry cakes are baked at 220°C for half an hour or 45 minutes.
Once you know how to bake cakes, we recommend preparing a delicious sponge cake or an irresistible apple pie.
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