Use the loaf pan correctly for cakes

What you need:

• For the batter (egg cakes):
• 4 eggs
• Sugar, butter, flour as described
• Lemon peel or lemon flavor
• 2 teaspoons. baking powder
• 1 vanilla sugar
• 50 g each of raisins and chopped nuts

Box shape - you should pay attention to that

• Box shapes come in many sizes and qualities. When buying, make sure that the loaf pan has a non-stick coating, then your cake will come out of the mold better. Nevertheless, you should always grease the shape well. Molds that have been formed from a sheet, i.e. that do not have sharp corners and edges, achieve good baking results.
• Flexible silicone box molds can also be used for baking. Due to the flexible shape, the cake can also be easily overturned.
• Loaf tins can be used for sweet cakes made from sponge or yeast dough, but also for practically everyone Loaves of bread be used. For bread, it is better to choose slightly wider shapes, since bread is baked on a falling heat. For sweet cakes you should choose a narrow loaf pan, as there is a risk of the The cake is not sufficiently baked in the middle, but the edge and surface have become dangerously dark are.
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• Dark molds bake dark cakes, light molds light cakes. This simple rule also applies to a box cake.
• Fill the loaf pan only about halfway, up to a maximum of 2/3 the height of the pan. The cake still rises when it is baked, and the one dough Otherwise it will run into the oven.


Baking with low calories - recipes for sponge cakes

If you bake low calories as part of a diet or a change in diet ...

• Always carefully grease the loaf pan, especially in the corners. Sprinkle breadcrumbs, semolina, a little flour or coconut flakes on the mold before filling in the dough, this will make the cake easier to remove from the mold.

Basic recipe for an egg cake

The following is one cakewhich, in principle, always works in a box shape. In egg cakes, the other ingredients such as sugar, butter and flour are always as heavy as the ones used Eggs and the batter is made quickly.

1. Weigh out the eggs, then weigh out equal amounts of sugar, butter, and flour. With a beam scale, you can weigh the remaining ingredients, such as flour, sugar and butter, directly with the eggs.
2. Now whisk the eggs, sugar and butter into a foamy mass.
3. Add the lemon peel or add the lemon aroma and vanilla sugar.
4. Mix the flour with the baking powder and gradually add it to the foam mixture.
5. Finally, fold the raisins and nuts into the batter.
6. Pour the batter into the prepared loaf pan and bake your cake over medium heat.
7. Use a wooden stick to test whether the cake is cooked through.