Layer cake made in single pan
- julietg Dec 20, 2008 06:10 AM
I got a cute cake mold from WS- an igloo, yesterday. The shape is similar to the famous Martha Stewart watermelon cake shape. It's a decent thickness, and non-stick.
I want to use a recipe for a two layer ginger cake, but make it in this single pan.
How do I deal with the change? Do I change the temperature or cooking time or both?
If there are no directions on the package the mold came in, use bundt cake recipes as a guideline...350 for 60-70 minutes. It may take longer, since there's no tube conducting heat to the center. Check at an hour, bake until the sides of the cake start to pull away from the pan, and test the center with a skewer or toothpick. A thick cake will take a long time to cool, so the center will still bake with some residual heat once it comes out fo the oven.
You CAN do a dense batter in a deep pan. For example, this recipe, from a late friend, fills a bundt pan very full, and doesn't rise much. As you can see, it has heavy, wet ingredients:
POLLY'S PEOPLE-PLEASING FRUITCAKE:
3 c applesauce or other fruit sauce
2 c sugar
7 Tbsp butter
1/4 tsp salt
1 Tbsp baking soda
1 Tbsp cinnamon
2 tsp ground cloves
2 tsp nutmeg
1 c preserves or jam, any kind
1-2 c raisins
1-2 c chopped nuts
up to 16 oz. chopped dried fruit or candied fruit
In a large pot or Dutch oven, bring ALL of the above to a boil, stirring often, and boil 5 minutes. Cool to room temperature. Then stir in:
2 beaten eggs
4 c flour
4 tsp baking powder
1 tsp vanilla
optional: 1/2-1 cup booze of your choice?
Pour into a greased and floured bundt, tube, or angel food pan and bake at 325 degrees for 2 hours. When cool, drizzle with a simple icing of fruit juice and confectioner's sugar, if desired.
Thanks for the recipe!
This is what I ended up doing:
I calculated the ratio of dry to wet ingredients in the pan recipe, and adapted the Gourmet magazine one, which I preferred. I also used cake flour and the egg whites per the pan recipe.
Here is their combination:
3 c cake flour
1.5 t baking soda
2 t ginger
2 t cinnamon
.5 t fresh ground cloves
1 t salt
With the paddle attachment, cream together:
1 c light brown sugar
2 sticks butter
2 egg yolks
1.5 t vanilla
Alternate dry mixture into this batter and:
1 c molasses
.75 c flat stout beer
The batter is quite wet. Scrape it out and clean and dry the bowl and the mixer.
6 egg white
1 t cream of tartar
Add and continue to beat:
1 c white sugar
Beat until stiff peaks form. Fold eggs into batter. Spoon into greased, floured igloo pan and bake on half sheet pan at 325 for 90 minutes.
I just put it in. The batter is oh-so-grown-up!! Will write tomorrow about how it was received.
If you're making it wetter, don't cut the baking time! I suspect that because of the beaten egg whites, it initially puffed like a souffle, then fell because the ingredients are heavier than in the original recipe. Sometime you might want to try just using 2 or 3 whole eggs, whisked as you would for any other recipe. No cream of tartar in that case. You can also add a packet of yeast and just let the mold sit for 30-60 minutes before baking. In that case it would just add a little more structure, if I'm extrapolating correctly from a recipe I once read - I am not experienced with yeast.
Martha Stewart's Macy's line used to include a silicone baking mold in the same shape, for less money - I have seen them on eBay.
They are on sale at WS, so actually only 19.99.
I was thinking of cutting the baking time because it was just a teeny tiny bit dry. If I make it this week, it will most likely be in a convection so it will definitely cook quicker.
Also, I surrounded it with coconut "snow" but would like to do a lemony frosting as the snow next time. Would that look too much like yellow snow? Do you think an Italian buttercream with some lemon extract would do the trick?
195˚ is the temperature of a bundt cake that's "done". So, if you've got an instant read digital thermometer, you could stick in the center (lateral and depth) and gauge if it's fully baked or needs more time.