Pan Preparation

Prepare pans before mixing cake batters so cakes can be baked without delay as soon as they are mixed.

1. For high-fat cakes, the bottoms of layer pans must be greased, preferably with a commercial pan greasing preparation. If this is not available, dust the greased pan with flour and tap out the excess.

2. For sheet cakes, line the pan with greased parchment.

3. For angel food cakes, do not grease the pan.The batter must be able to cling to the sides in order to rise.

4. For sponge cake layers with a small percentage of fat, grease the bottoms but not the sides.

rocedure for Scaling Creaming-Method Batters

These batters are thick and do not pour easily. Scale cakes as follows:

1. Place the prepared cake pan on the left side of a balance scale. Balance the scale by placing another pan on the right side.

2. Set the scale for the desired weight.

3. Add batter to the left pan until the scale balances.

4. Remove the pan from the scale and spread the batter smooth with a spatula.

5. Repeat with remaining pans.

6. Give the pans several sharp raps on the bench to free large trapped air bubbles. Bake immediately.

Pr rocedure for Scaling Two-Stage Batters

These batters are more liquid than creamed batters. They may be scaled like creamed batters or, for greater speed, they may be scaled as follows:

1. Place an empty volume measure on the left side of a balance scale. Balance the scale to zero.

2. Set the scale for the desired weight.

3. Pour batter into the measure until the scale balances.

4. Note the volume of batter in the measure.

5. Pour the measured batter into a prepared pan, quickly scraping out the measure to get all the batter.

6. Scale the remaining cakes with the volume measure, using the volume noted in step 4.

7. Give the pans several sharp raps on the bench to free large trapped air bubbles. Bake immediately.

Pr rocedure for Scaling Foam Cakes

Foam cake batters should be handled as little as possible and baked immediately in order to avoid deflating the beaten eggs. Although they may be scaled like creamed batters, many bakers prefer to eyeball them in order to minimize handling.

1. Have all prepared pans lined up on the bench.

2. Scale the first pan as for creamed batters.

3. Quickly fill remaining pans to the same level as the first pan, judging the level by eye.

4. Spread the batter smooth and bake immediately.

See Table 32.1 for average scaling weights as well as baking temperatures and times.

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