the continued swelling and gelation of the
starch granules and the coagulation of the egg
proteins.
Cakes are generally baked at moderate
oven temperatures, 350 to 375ºF/ 175–190ºC.
Below this range, the batter sets slowly,
expanding gas cells can coalesce to produce a
coarse, heavy texture, and the upper surface
sinks. Above this range, the outer portions of
the batter set before the inside has finished
expanding, which produces a peaked, volcano-
like surface, and the surface browns
excessively.
Cake Pans By affecting the rate and
distribution of heating, cake pans can have an
important influence on their contents. The
ideal pan size is that which matches the final
volume of the cake, which is usually 50–100%
greater than the initial batter volume.
Doughnut-shaped tube pans, with the hole at
their center, provide a greater surface area and