How to bake cakes: the complete guide
The preparation of the cakes can be more or less simple and the ingredients can vary according to imagination and according to inspiration. But there is a question that involves us all, namely how to bake the cakes so that they can be perfect?
Much depends on the home oven, which we must learn to know perfectly to obtain optimal results in the kitchen.
In fact, an oven can be more or less small, powerful or respond in a certain way to the setting.
The first rule for how to bake cakes is therefore to make tests, which ask us to pay attention to temperature, ventilated or static functions and to adjust accordingly when it is time to bake.
There are, however, some basic rules that deserve to be known in order to know how to bake a cake in the electric oven for good, let’s discover them together.
Cooking with a fan oven causes the oven to operate an internal fan, which works together with the heating element or also with the grill. It is a very hot air graft, which quickly reaches every corner of the cake and can therefore cook it faster and evenly.
This type of cooking on the oven shelf for cakes allows the dishes to be drier and crispier and also to cook multiple foods at the same time, without mixing smells or flavors, because the air keeps them completely divided inside the oven.
Ventilated cooking is ideal when we want to cook cakes that make the classic crust, but we want to get fluffy inside. This cooking is ideal for speeding up cooking times, when we are in a hurry and also for obtaining optimal results with all leavened products, because the introduction of hot air certainly facilitates leavening during cooking.
Cooking in the static oven is classic and requires the oven to work with the internal resistances that generate the heat needed to bake the cakes. This type of cooking is ideal for all cakes that need to cook slowly and dry thoroughly inside, therefore dry cakes, but also savory preparations such as focaccias or pizzas. The static baking of the oven above and below for the cakes ensures uniformity, inside and outside our cake.