Lower the baking temperature By baking at a lower temperature, the spring of the yeast slows down, preventing a dome from forming on the cake. Most pastries are baked at 350 degrees Fahrenheit. Lowering the temperature to 325 degrees is all you need to do to get a cake with a flat top. This bakes the cake more quickly, resulting in a larger volume, a finer grain and a more velvety texture.
I baked several cakes from 300°F to 400°F to provide a practical example of how alterations in the oven temperature can modify the final results. The lower temperature is better for a cake because it bakes more evenly, the higher temperatures are good for cupcakes and muffins. On the other hand, shiny surfaces reflect heat, making the cake take longer to bake, resulting in a thicker grain and lower volume. If a cake is baked at a relatively low temperature, these steps are performed more slowly and evenly throughout the cake, with less overlap in the processes.
The gentle increase in the temperature of the dough allows the outer crust of the cake to react in a similar way to the inner part of the cake. Most convection ovens require lowering the temperature between 25 and 50 degrees F, as well as turning off the fan. I have found that cake doughs reach the proper final mix temperature of 68 to 72 degrees F when using cold ingredients. Second question: If I bake at 400 for 20 minutes, then bake at 350 for 35 minutes and then at 300 for 10, the type of cake is cotton cake.
Pastries baked across the temperature spectrum between 300° F and 400° F show gradual variations of these two extremes. It is very important because its final temperature affects the viscosity of the dough, which in turn affects both the stability of the dough and its ability to incorporate air throughout the mixing process. The reason that ice water or milk results in tender pastries is that it is a known fact that low temperatures help inhibit the formation of gluten in recipes. If I understood correctly, it is the temperature at which the Maillard reaction occurs, which browns the cake very well.
It's actually the age of the eggs (the fresher the better) that determines how well an egg will hold air, not its initial temperature when using current stand mixers. Use the correct oven temperature by checking with two oven thermometers (placed on both sides) and bake as close to the center of the oven as possible so that the air circulates properly. A lot of the recipes said 350 degrees and I only had 230 degrees. Then I realized that the temperature of my oven is in degrees Celsius and the temperature of the recipe in Fahrenheit.
