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Dec 20, 2008 06:10 AM

Layer cake made in single pan

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?

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  1. 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.

    1. Here's the other challenge. The package's recipe uses 6 eggs, and whips and folds in the whites.

      The recipe I have uses 2 eggs, but also stout and molasses. Is this just too heavy? Should I increase my dry ingredients and increase and separate my eggs, too?

      1 Reply
      1. re: julietg

        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:

        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.

      2. 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:
        Sift together:
        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.

          1. The cake was a hit. I may make another tomorrow. It sunk in the middle, but that didn't matter since it gets inverted. I may reduce the cooking time and up the, fresh ginger, not dried!

            2 Replies
            1. re: julietg

              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.

              1. re: greygarious

                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?