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How long can yellow cake batter sit out at room temperature before the leavening is affected and the cake does not rise the height it normally would? thanks

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If you leave it out for more than 2 hours you run the risk of food poisoning, due to the raw eggs.

Posted on Mar 17, 2011

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2 Answers

What is a cake


A cake is made with all purpose flour, Specifically, 2 and 1/2 cups flour 2 and 1/2 teaspoons baking powder, 1/2 teaspoon
salt, 2/3 cup butter or margarine, 1 and 3/4 cup sugar, 1 and 1/2 teaspoons vanilla, 2 eggs and 1 and 1/4 cups milk.
Grease and flour 8X1 and 1/2 inch round pan, Beat margarine with electric mixer on medium add eggs and vanilla then combine dry ingredients beat well blended.
Pour batter in prepared pan. bake at 375 degrees for 30
minutes. Cool for ten minutes.Turn pan over and remove cake. Recipe is found in Better Homes and Gardens New Cook Book

Nov 29, 2016 | Baking

4 Answers

I have G273v samsung microwave. can i bake a cake in that


Yeast will not rise using conventional microwave oven type energy. So, you can't have your microwave and eat it too ... (groan - sorry)

Apr 02, 2015 | Samsung Microwave Ovens

2 Answers

How to make a lava cake start to finih


Molten Centre Chocolate Cake Ingredients Ganache ¼ cup whipping cream
2 oz bittersweet chocolate, chopped
Molten Cakes ½ cup unsalted butter, cut into pieces
4 oz bittersweet chocolate, chopped
2 large whole eggs, at room temperature
2 large egg yolks, at toom temperature
¼ cup sugar
2 Tbsp cocoa powder
icing sugar, for dusting
Assembly Directions Ganache Molten Cakes Assembly 1. For the ganache, heat the cream until it just begins to simmer and then pour this over the chopped chocolate. Let this sit a minute, then gently stir with a spatula starting at the centre and widening the circles until the chocolate has fully melted and the ganache is smooth. Chill until firm, about 2 hours.
2. Preheat the oven to 425 F. Grease four 5-ounce ramekins, coat them with sugar, shaking out any excess, and place them on a baking tray.
3. Melt the butter and chocolate in a metal bowl placed over a pot of gently simmering water, stirring until smooth. Remove this from the heat (but it can still be warm).
4. Whip the eggs, egg yolks and sugar until they have doubled in volume and hold a ribbon when the beaters are lifted, about 3 minutes. Fold in the melted chocolate, then sift in the cocoa powder and fold in (using the beaters). Divide this batter between the 4 ramekins and chill for 15 minutes.
5. Spoon the chilled ganache into 4 truffles (you can roll the truffles between your palms to shape) and gently place this one into the centre of each of the cakes, pressing down into the batter slightly, but not to the bottom.
6. Bake the molten cakes for about 9 minutes, until the top of each cake has domed up a bit and has a dull finish. Let the cakes sit for at least 2 minutes. Lift each up using a towel, run a spatula around the cake to loosen, place a plate overtop and invert, and lift off the ramekin. Garnish with a dusting of icing sugar and serve immediately.
7. Alternately, the batter can be prepared, ramekins filled and then chilled until ready to bake and serve. Simply add an additional 2 minutes to the baking time.

Mar 28, 2015 | Baking

1 Answer

Can i cook two boxes of cake mix together in one ten inch square tin, to make a large cake?


According to Duncan Hines - no. One box of mix will cook properly in a 10x2 pan assuming it is the same height as your regular cake pans. Here is some conversion info that I copied from one of their mix boxes: 1 box of mix yields 5 1/2 cups of batter. 5 1/2 cups can be cooked in a 10x2 pan and should take about 40 - 50 minutes. You can make 2 cakes and stack them for a big cake but all that batter in one pan probably won't cook right. Two boxes of mix need a 15 x 2 round pan or an 11 x 15 x 2 rectangle pan. I hope that helps!

Feb 26, 2015 | Betty Crocker Cake Mix New Betty Crocker...

1 Answer

Does self rising flour need time to rise/


self rising flour uses baking powder as a leveling agent, so it rises as it is being heated in the cooking process, not like a yeast dough.
the following is taken from another site, I could not have said it any better.

Self-rising flour has an almost magical sound to it. And if you look at recipes that call for it, you'll see that they do not call for the addition of salt or leavening agents, though biscuits, cakes and breads made with seem to rise up just fine. The reason for this is that self-rising flour is actually nothing of the sort. It is flour that has a leavening agent - baking powder - and salt added to it during packaging. Since the ingredients are evenly distributed throughout the flour, you will get the same nice lift to your baked goods every time you use it. If you don't have self-rising flour and you have a recipe that calls for it, you can make your own by combining 1 cup all purpose flour with 1 tsp baking powder and 1/4 tsp salt. Similarly, if you only have self-rising flour, you can reduce the baking powder and salt called for in a recipe that uses standard all purpose flour.
Now that being said, it is also worth noting that there are several brands of self-rising flour that have a lower protein content than all purpose flour (11% protein). They are effectively cake flours (8% protein). Wheat protein, or gluten, is what gives baked goods much of their structure, but it can also cause a bread to be too dense or tough. White Lily and Presto are two examples of self-rising brands that use a low-protein cake flour as their base, and if a recipe calls for one of them, you should use cake flour in place of all purpose in the conversion given above.

Jan 03, 2015 | Home

1 Answer

Cupcakes not rising when using cake mixes


It's possible that it's out of date and lost its leavening 'power'. Check the box directions to make sure your mix can be used for cupcakes. Also, not adding enough liquid might be the problem.

Jan 31, 2014 | Pinnacle Duncan Hines Moist Delux Yellow...

1 Answer

Cake flop in the middle what can the problem be


You should always buy an oven thermostat so you can verify the temperature inside before putting the batter in. I also use magic cake strips soaked in water and pinned all the way around to even out the temperature so that the cake rises the same time on the edges as the middle without the outsides baking too fast. and staying stumpy.

Sep 23, 2013 | Ovens

1 Answer

Why do cakes sometimes collapse while baking?


helllo dis.... There are many things that can cause cakes to fall in the middle.... Jumping, etc., around the baking area is unlikely to be a problem except with very delicate sponge or angel food cakes. More likely, cakes fall when the crust appears to be done, but the batter is not baked through the middle. An uneven baking temperature is a frequent culprit; check the temperature of your oven with a separate baking thermometer, and be certain that your oven holds a steady heat through the entire baking period. Some older ovens preheat properly, then cycle off and drop the temperature after 15 or 20 minutes, which causes the uncooked portion of the cake to fall.

Less likely but possible problems could be inaccurate proportions of baking powder or baking soda if the cake is made from scratch. This could occur with cake mixes if sour milk or buttermilk is used instead of regular milk; the additional acid in sour milk requires additional baking soda to rise properly. Eggs that are not beaten properly, or perhaps beaten too much for the type of cake being made, might also cause problems. Joe

Mar 12, 2011 | Tecnik Ovens

1 Answer

My temperature has been rising in my saturn if i sit very long in traffic. What could this be?


As long as the temperature isn't spiking and the fan is turning on. It is normal for the temperature to rise to halfway on the gauge and then for the radiator fan to kick on. Sitting in traffic will normally do this.

May 21, 2010 | 2000 Saturn SL

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