Why flour a cake pan?
Self-tutoring about baking: the tutor wonders why flour a cake pan.
Apparently there are two reasons to flour a cake pan:
- Help support the batter as it rises against the pan.
- We assume that the pan has been buttered before floured. Then the flour reduces the melting of the butter into the dough.
An idea I read is that, for a chocolate cake, you can dust the pan with cocoa instead of flour to serve the same purpose. Neat, eh?
Source:
Jack of Oracle Tutoring by Jack and Diane, Campbell River, BC.
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