There are a few things to consider before swapping out an aluminum cake pan for your cast iron skillet. The first is the diameter of the skillet. Most standard layer cake recipes are designed for 8 or 9-inch pans, and the diameter of a pan makes a huge difference in baking. If you don't have two 8 or 9-inch cast iron skillets, you'll be better off baking layer cake batter in matching standard baking pans. Another is how much batter your skillet can hold – you'll want to allow room for your cake to rise, so don't overfill it.
Cast iron is great for recipes you can serve directly from the pan in a single layer, like rich coffee cakes and single-layer chocolate cakes. If you prefer to pop them out of the pan before serving, use a circle of parchment paper on the bottom of the pan to ensure they'll come out without sticking. Of course, there's nothing better than a warm upside-down cake, and cast iron is perfect for creating that bronzed sugar syrup to layer the fruit on before baking. Cobblers and fruit crumbles are perfect for cast iron cooking, too. The heat of the pan helps to keep them warm for serving, perfect for a melty scoop of ice cream on top!
Read Again https://news.google.com/rss/articles/CBMiO2h0dHBzOi8vd3d3LnRhc3Rpbmd0YWJsZS5jb20vMTUxNjYzMy93aHktYmFrZS1jYWtlLXNraWxsZXQv0gEA?oc=5Bagikan Berita Ini
0 Response to "The Benefits Of Baking Your Cake In A Cast Iron Skillet - Tasting Table"
Post a Comment