Why should the whole of the batter for one slab be placed in the tin in one piece rather than bit by bit

If the batter is placed in stages into the tin, there is a chance that a quantity of air can be trapped between the various deposits and this may result in large, unsightly holes in the slab when it is baked and cut. It is therefore better that the batter deposit is placed in the tin in one piece to ensure an even texture in the baked product.

Similar problems may be encountered filling sponge moulds and here there is also a chance of trapping a bubble of air at the top where the mould is small. One trick used to fill such moulds to avoid entrapping large bubbles is to fill a long funnel and allow the batter to flow slowly into the bottom of the mould.

See also 10.20.

Continue reading here: What happens to the batter when cakes enter the oven and how can you tell when a cake is baked

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