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Old 01-01-2011, 07:06 PM posted to
ravenlynne[_5_] ravenlynne[_5_] is offline
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Default Question about baking: springform pans

On 1/1/2011 1:50 PM, Damaeus wrote:
In, Brooklyn1Gravesend1 posted on Fri, 31 Dec
2010 13:07:45 -0500 the following:

Cook it only 5 minutes... I don't think so.

Don't you mean how much *less* time to cook the smaller cake?

Between a 10" and 8" there's a big difference in volume, do not use
the entire recipe in the smaller pan... but it would probably require
only a few minutes less cooking time... check with a toothpick.

Check a flourless cake with a toothpick?

I checked the web for flourless cakes:


4 (1 ounce) squares semisweet chocolate, chopped
1/2 cup butter
3/4 cup white sugar
1/2 cup cocoa powder
3 eggs, beaten
1 teaspoon vanilla extract

I don't know what that is, but it certainly doesn't sound like something
I'd think of as cake. Then again, soap comes in cakes, so I'm wrong.


My thought was, it's smaller, thus deeper, so it would take longer.
Anyway, it baked perfectly in 45 minutes and was delicious with
raspberry drizzle.

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