Perfectly Even Cake in a Sheet Pan -- No Crust, No Dome!
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- Опубліковано 7 лют 2024
- Perfectly Even Cake in a Sheet Pan -- No Crust, No Dome!
If your recipe asks for three round cake pans that are 8 or 9 inches in diameter, you can bake it in a standard half sheet (18 x 13 inches) with no modifications.
If your recipe asks for two round cake pans, multiply the weight of all the ingredients by 1.5 to bake in a half sheet.
Expect the baking time to be around 25 min at 350F without convection.
Here is more info from King Arthur Flour:
www.kingarthurbaking.com/blog...
The baking sheets I like are by Vollrath (affiliate link, commission earned):
amzn.to/3SEVCI9
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Speaking from experience, make sure your oven is perfectly level for this. Also rotate the pan if you have an electric oven as the heating isn’t as even.
oh good eye! the oven in my apartment isn't level, so when i'm baking i usually have to rotate my pan every ~8-10 minutes to ensure i don't dry out/burn the back :/
I've tried baking chiffon and sponge cakes in round cake tins with little success, however last week, I followed a Japanese cake roll recipe which produced the perfect sponge in my sheet pan. I decided then that this would forever be my go-to recipe for sponge and from now on, I will bake it in my sheet pan and cut it into circles for birthday cakes. Your video, just a week after my realisation feel like sign from the cake lords.
chiffon cakes are unusual because they need very particular pans, but I've tried baking my earl gray chiffon cake in a sheet pan and it works (that's usually done for rolled up cakes). I do prefer the texture of chiffon baked in a tube pan (it's more airy). But for sponges and anything that will be layered, the sheet pan is amazing
These are always some of the best written cooking videos i watch on youtube--im on the edge of my seat the whole time
The mere mention of carrot cake sends me to the kitchen to bake one up - I can't wait a week Helen! 😋
We love how you call out BS!
One of the best , if not the best cooking output on the internet!
Thank you for acknowledging the height of layer cakes - for me the sponge is usually too thick, and indeed, it is hard to fork a perfect layered bite. I am glad, I'm not the only one😊
umm…Helen? I am astounded by your genius. Thank you so very much. Your humility makes me want to listen to you more. Thank you!
Aw.. sense at last.. I love the way you think, dear Helen Rennie
Fantastic! Thanks for this newfound knowledge.
I love videos like this. I want good food but without all the equipment/washing up... And I'm happy for a small drop in quality for a big increase in convenience.
I'll try this and might finally have some space in my cupboards!
Ha! I just bookmarked Adriana from Sugarologie’s sheet pan Red Velvet recipe from her Cakeculator yesterday. Well-timed, Helen :)
I enjoy your videos so much. You are such a good teacher while being utterly charming. Thank you!
Just save a little slice of yours to compare with her recipe! (Or is it too late already?)😋
Bookmarking this for my twin girls' birthday because reasons. As usual, fantastic video Helen, thanks for both the wrap up and the links. Another topic/technique that wouldn't even have occured to me in the first place.
I have been baking since I was a teenager and only knew that you could make a jelly roll cake! Thank you for your teaching me something new and doing it so sweetly. I could listen to you all day.😊❤
I like to bake slab pies in sheet pans as well! It makes cooking for a crowd so much easier
I don't know why I've never thought of this ❤. I just hope the linked baking sheet doesn't warp in the oven. I've had terrible luck with sheets warping from a variety of companies
I’d LOVE guidance on how to downsize a 2-layer cake (family) recipe to fit a smaller size sheet pan!
It’s just me now, so I’m already foregoing my family chocolate cake recipe because it is too much for one person unless I’m having a party. (Most of my friends are cutting their sugar/dessert intake, so sharing w/friends doesn’t work out well.)
A smaller rectangular cake would make more sense, as fitting small rectangular containers in my freezer would be easier & more efficient than those big enough for 2-layer cake slices. (1-layer cake slices don’t give me the frosting in the middle - and I LOVE frosting in middle! 🤣)
Thanks!
Love it!!
Thank you, Helen! I’m going to try it. Looking forward to the Carrot Cake recipe next week- one of my favorites.
I love this!!!!
I love this advice!
Gasp, a Helen carrot cake. I've long had a "perfect" go-to carrot cake recipe, and I usually bake it in off in small batches of donuts. Intrigued to try yours.
You are so useful Helen!
This practice is quite common in Germany. Many patisseries, bakeries, and home bakers produce what is known as "Blechkuchen," which translates to "Aluminum Cake" because it's baked in a sheet or aluminum cake pan. Some bakeries with a 'to go' style even bake cakes, including layered ones, in long, narrow aluminum pans and arrange them neatly in rows in their display counters. The cake is typically pre-cut into rectangular or square pieces.
Inspiring as always!
Can't wait for the carrot cake video! I use sheet pans to make roll cakes around two or three times a year and love them. It's so nice not having to have all these different pieces of equipment.
I was going to say in school we usually had sheet cake for lunch Xd but good job coming to it on your own
Thanks for adding actual captions for the Deaf
Has been done in Norway since forever. It's called skuffekake, and you can bake what ever style you want, like chocolate, carrot, etc.
Helen, you are an angel of the LORD. I am about to make a Mickey Mouse cake for my son's birthday and was so worried about the proportions between my six- and nine-inch pans. I'm gonna cut Mickey's face and ears from a sheet and no one can stop me!
I loved your video, it is very practical and innovative, congratulations, greetings from Mexico City.
I feel really liberated from round pan tyranny! I haven't baked a cake in a couple years but I think I am willing to again!
And they cool much faster 💨 and no scumbs between layers.
Such a great idea. I don't even mind finding some new rectangular serving platters!
All the cake bakers I watch on UA-cam talk about how hard it is to frost the cakes especially the edges/corners.
I am here for next week's loaf shaped carrot cake. Honestly I think that a rectangular cake is a beautiful shape and it looks like it will serve elegantly.
A baked 2 batches of carrot cake in a sheet pan and it lasted me about a month since I cut them evenly and froze them. Carrot cake is perfect as make-ahead dessert. Takes only 10 min for one piece to defrost
Oh I can't wait till next week haha! Carrot cake sounds delicious.
Looking forward to the recipe!
Incredible! Looking forward to the carrot cake!
This changed the game for my carrot cake recipe!
Helen, this makes so much sense! Ive struggled with even baking in round cake pans. I imagine you'd have to adjust the time to bake it like this, do you find that it takes less time?
I see a lot of cakes that look like this at the fancy grocery stores, so I guess they make them like this and cut into four strips! Neat. They might be using sheet cake pans though.
WOW!
I have the same beef … the latest? European bakers who always use seven inch rounds. Huh? A friend of mine, a pastry chef, showed me this technique in action years ago, but for some reason I have never tried it. I did, though, look for one of those pans seen on the GBBO that allows you to partition, but never saw one for sale in the U.S. With you suggesting it, though, I will try it.
We usually use a sheet pan for cakes just because we like the ratio of cake to frosting better. I sure do wish you had given a quick explanation of why cakes dome so much in round pans, so more people understand. The edges of the cake that touch the side of the pan cook faster than the interior of the cake, so it doesn't rise up as much as the interior of the cake, which cooks a little slower. The result is a dome. Strips placed around the outside of a round pan slow the edge cooking, hopefully resulting in a flatter cake. Thanks for the videos; I always enjoy them.
That's how I make most of my cakes
I've spent years on this and the thing that worked for me is cake strips. Cake rounds bake up perfectly flat and cheesecakes never crack. The strips were actually for the cheesecake but since I have them there's no reason not to use them.
Yay! Carrot cake. See you next week.
This is a perfect solution for me! I don't want to buy more pans, and wouldn't bake cakes often.
Cannot wait for next week's carrot cake!
Rolcake is also a cake that starts as a sheet pan cake.
What I'm wondering is if you could cut the sheet pan cake into a few strips then roll each strips to create a round shape like a rollcake but with more layers. Then ice the first round and then stack a smaller roll on top to create a wedding cake effect.
Could that be a hack to not have to do layers in the traditional way but create fast hight anyway?
Must be a generational thing but rectangular cakes fill my childhood memories. Seems to me it was pretty normal in the 70's.
I have never been a fan of slices of round cake.
You have one thick rathet thick side tapering to something that just disintegrates as soon as you touch it!
I realize you could use sheet pan when I look at some recipes in a old french canadian cooking book publish by nuns ‘la cuisine raisonnée’. Those nuns were sure to be thrifty and always go for the most simple equipment!
I LOVE THIS
How do you prep the pans to avoid the cake sticking from the sheet pan? Normal butter and flour?
I have tried round parchment in round cake pans and it has trapped air underneath giving me a very "not smooth" layer with variable thickness.
butter the pan and line with parchment. I'll show you next week when we actually bake a cake :)
@@helenrennie Couldn't Crisco be used instead of butter?
I always use chiffon (instead of genoise, for its light and moist teture), which needs to be cooled upside down. Sheet pan doesn't deliver the same texture and can't be upside down.
Agree, there are some applications (chiffon being a big one) where the sheet pan w won’t give it much to climb up the sides. However, I make a chiffon style cake for a Swiss roll (those delicate Asian style cake rolls) and because they are relatively thin, they do bake in a sheet.
yup, chiffon-type recipe for swiss roll, that's my only usecase for baking "cake" in a sheet pan@@kilroyscarnivalfl
might be time to get a low edge half-sheet pan, as I only have a tall edge one
its all i use baking sheets for
As a minimalist I wonder if a stainless steel pan would work?
Too late, I already have all of that equipment, lol. I'm not really into American-style cakes anyway. The recipes I use call for a single cake cut into three layers, mousse instead of frosting, etc.
hi, what size is this as I'm not in the US?
13 x 18 inches. ask google for conversion to cm
How do you get the cake out of the pan? If you have a tender cake, it can be quite challenging to remove the cake without breaking it.
Parchment paper liner will help
with parchment paper, it's a piece of cake
line the pan with parchment
Ah, great idea! Thank you!
Please clarify why do you use 1.5 times the recipe for two rounds? Did you want larger, thicker rounds? Will the dough overflow the side? I'm confused, obviously! 😅
if your cake recipe only produces two 8 inch cakes, that's very little cake. It will be extremely thin if you pour it into an 13 x 18 sheet pan (like a cracker). So you need more batter to fill that big sheet pan. That's why you multiply by 1.5. It's not 1.5 the recipe for 2 rounds. It's the other way around. If the recipe only produces 2 small rounds and you want more cake.
@@helenrennie Thank you, got it.
What is this sheet?
My oven is small, 24 inch so cannot use a bigger pan, can't even use half sheet pan.
:(
you can half the recipe and do it in a quarter sheet pan. I do that all the time since I don't like having too much cake around (I have no will power not to eat it ;)
No such thing as your US sheet/half sheet here. Much of the world hasn't got ovens that size
You are so charming.
Yes but you are ending up with lots of scraps and wasting perhaps 20% of your batter.
But you could also think of it as a great way to eat 20% of the cake you baked by yourself without anyone knowing!
Not if you make a rectangular cake :)
Love this idea, thanks for sharing 👍🏻👍🏻👍🏻❤️🩹❤️🩹
Yay! Carrot cake. See you next week.