Cake in a Pie Dish?
I'm living in a small city in China. My American co-worker's birthday is next week, and I want to bake him a cake. The problem is I don't have a cake pan, only a glass pie dish. How should I adjust for this? I made a cake in the glass dish over Christmas; the cake came out sunken and a little dense (but still yummy). However, I'm not sure if that was the pan or (more likely) the fact that I had no access to baking soda at the time (I have since obtained some).
So does the glass pie dish matter? I feel like it must, I'm just not sure how, and my searches aren't turning up much of anything. Thanks!
The cake would likely be burnt if it was because of the glass pie pan, so your problem was likely the lack of baking soda.
The general rule of thumb is that if you use a glass baking dish instead of metal (or if you use a dark coloured metal pan) you reduce the oven temperature by 25 degrees.
Your cake may have collapsed because the outer edges cooked too quickly before the inside could set at all. Probably a combination of that and the lack of baking soda.
I use my pie dish for cake baking all the time. Works great, it does require less cooking time so keep a careful eye on the cake.
I sometimes use a water bath to provide a more even distribution of heat when preparing a cake or cake like recipe in the glass vessel.