Temperature For Cake Baking Recipe

The usual time and temperature for baking layer cakes is 400 deg. Fah.,

for twenty minutes. Loaf cakes, made with butter, with or without

chocolate, take a temperature of from 350 deg. to 375 deg, Fah. for from

forty minutes to an hour. These temperatures are approximate, and are in

accordance with the general rules for oven temperature, but this has to

be adapted to the recipe. The more sugar used the lower should be the

temperature, to avoid burning, and especially when molasses is used does

the need to decrease temperature become imperative. The more butter used

the higher should be the temperature, at least, until the cake is "set,"

to keep it from falling. Cakes with much butter need the greatest heat

at first, and then a reduced temperature. So do all cakes of small size.

Large cakes are better at a uniform temperature, not so high as the

average. A different flavor is produced, especially in very rich cakes

with a good many eggs, when put into a cool oven and baked with

gradually increasing heat, from that developed by a high initial

temperature and then a decreased heat. The quality of the flour and

shortening also affect the temperature and time needed in baking. It is

a good safe thing to follow the rules, and to temper them with judgment.

When the cake is just firm in the center, and has shrunk from the sides

of the pan, it is done, no matter what the temperature has been or how

long it has baked. But you will always get your cake at this condition,

more surely and safely, by following the rules, though you must be on

the alert to use them with flexibility.

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