Do you plan to cook your cakes in the oven? An expert in cooking explains why a very common error can ruin your desserts.
And if the secret of a perfectly soft cake depended only on a Simple oven adjustment ? If you use the touring heat to cook your cakes, Know that this is actually not the most suitable cooking mode! You were surely thought to do well, but it’s time to Revise some important concepts And that many ignore.
According to the creator of the Instagram account @lherboristecuisinevegethis cooking method is anything but ideal for successful Good marbled or a soft sponge cake. But this error is so widespread that we no longer even ask the question.
The rotating heat: a false friend for your cakes?
In her video, the culinary photographer explains that Many people in France have the reflex to use the rotating heat for cooking their cakes. And she advises simply stopping. This setting is actually not suitable for cakes. The problem ? This cooking mode is designed to cook foods on the outside while leaving them tender inside.
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Thus, the rotating heat has its interest in cook a meat and that it remains very juicy. It is also interesting for the Cooking roasts, well golden gratins and for a chocolate flow. But therefore not really for a cake. She also challenges her subscribers asking: “Do you want a cake cooked around and raw inside?”. The answer is clear: a great “non” !
Static heat: the secret of pros
So, how to cook a cake well? There static heat seems to be there best option. Ce oven allow uniform heat diffusionwhich guarantees a homogeneous and soft result.
Yogurt, marbled, carrot cake, sponge cake … All these classic cakes must go through this cooking mode to be successful and it would be a shame to miss them because of a simple bad setting of your oven. This advice is to be shared without moderation!
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The designer also concludes with humor: “Send this video to your friend whose cakes are never cooked”. So, ready to change your habits for perfectly cooked cakes ? It’s up to you!
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Cuisine editor
After more than ten years in the food industry as a publishing manager, I continue to share what I like most through writing: cooking! Fascinated …
