Sentences with phrase «cake in the oven preheated»

Place cake in the oven preheated at 350 for 15 minutes or until the meringue has browned on the edges.

Not exact matches

Bake in a preheated 350 degree F oven for 15 minutes or until the cake is light brown on top.

Pour batter into prepared Bundt cake pan and bake in the preheated oven for 30 - 35 minutes until a toothpick inserted into cake comes out clean.

Place the pan in the center of the preheated oven and bake for about 15 minutes, or until top of cake springs back when touched.

Chocolate Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven.

Place in the center of the preheated oven and bake until the cake has begun to pull away from the sides of the pan and a toothpick comes out mostly clean, or with a few moist crumbs attached (about 35 minutes).

Basil and parmesan madeleines 8 tablespoons (113g / 1 stick) unsalted butter, melted 1 cup (140g) cake flour — I used all purpose flour 3 teaspoons finely minced fresh basil 1 teaspoon fleur de sel, plus more for sprinkling 1/4 teaspoon freshly ground pepper 4 eggs 1/4 teaspoon cream of tartar 2 tablespoons sugar 1 cup grated parmesan cheese, plus more for sprinkling Position a rack in the lower third of an oven and preheat to 190ºC / 375ºF (I preferred to bake them in the higher part of the oven so they would not burn).

In The Cake Bible, she explains the science behind types of leavening, the merits (or not) of sifting, melting chocolate, preheating ovens, and more.

Place the cake in the center of the preheated oven and reduce the oven temperature to 325 °F.

Preheat the oven to 180 ° C (350 ° F) and grease a 20 - cm (8 - inch in diameter and 2 - inch - deep) round cake pan.

Bake in preheated oven for 23 - 30 minutes or until fully baked but DO N'T OVERBAKE THESE CAKES (test them early).

Bake the cake in the preheated oven for about 55 minutes to 1 hour and 5 minutes or until browned and firm to touch.

Bake in preheated oven for 23 - 30 minutes or until fully baked (but DO N'T OVERBAKE THESE CAKES - CHECK THEM EARILER SO THEY DO N'T DRY OUT).

Turn the batter into the prepared pan and bake in the preheated oven for 1 hour, or until the cake tests done with a toothpick.

Bake cupcakes in the preheated oven for 20 - 25 minutes, or until cake bounces back when touched and a cake tester or toothpick comes out clean when inserted into the center of a cupcake.

Bake in preheated oven about 45 - 50 minutes, or until toothpick inserted into the center of the cake comes out clean.

Place in preheated oven and bake 35 to 40 minutes or until cake center springs back to touch.

Pour into the tin, spread evenly and bake in the preheated oven for about 30 - 35 minutes, or until well risen, firm to the touch and the cake is shrinking away from the sides of the tin.

Bake in the preheated oven until the cakes are golden brown and begin to pull away from the edges of the pan, about 10 minutes for miniature molds and 15 minutes for larger cakes.

Place pan in preheated oven and bake until cake pulls away slightly from the sides of the pan, about 40 minutes.

Preheat the oven to 350 °F, Line 2 8 - inch cake pans with parchment paper in the bottom and grease the sides.

Bake in the preheated oven for about 50 - 60 minutes, or until the cake is golden brown and just starting to pull away from the sides of the pan.

When ready to make the cake batter, preheat oven to 350 degrees F (180 degrees C), with the oven rack in the center of the oven.

Place the cake in the preheated oven.

Bake in the preheated oven for 28 - 30 minutes or until toothpick inserted near the center of the cake comes out clean, or with a dry crumb

Bake in preheated oven for 24 - 27 minutes, or until a toothpick inserted into the center of each cake comes out with just a few moist crumbs attached.

Place the cake or cupcakes in the center of the preheated oven and bake until pale golden and a toothpick inserted in the center comes out clean (about 19 minutes for cupcakes, 25 minutes for a cake).

Chocolate Cake: Preheat your oven to 350 degrees F (180 degrees C) and place oven rack in the center of the oven.

Silver poppy seed cake trifle from Baking for All Occasions, presentation inspired by Nigella's lemon - raspberry plate trifle Cake: 2 1/4 cups (315g) cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup (60 ml) whole milk 1/2 vanilla bean, split lengthwise 1/2 cup (60 ml) well shaken buttermilk 1/4 cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted butter, room temperature 1 1/2 cups (300g) granulated sugar 4 large (120 ml) egg whites, lightly beaten To serve: 1 cup heavy cream, whipped 1 cup fresh strawberries, hulled and sliced lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack in the oven and preheat to 180 °C / 350cake trifle from Baking for All Occasions, presentation inspired by Nigella's lemon - raspberry plate trifle Cake: 2 1/4 cups (315g) cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup (60 ml) whole milk 1/2 vanilla bean, split lengthwise 1/2 cup (60 ml) well shaken buttermilk 1/4 cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted butter, room temperature 1 1/2 cups (300g) granulated sugar 4 large (120 ml) egg whites, lightly beaten To serve: 1 cup heavy cream, whipped 1 cup fresh strawberries, hulled and sliced lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack in the oven and preheat to 180 °C / 350Cake: 2 1/4 cups (315g) cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup (60 ml) whole milk 1/2 vanilla bean, split lengthwise 1/2 cup (60 ml) well shaken buttermilk 1/4 cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted butter, room temperature 1 1/2 cups (300g) granulated sugar 4 large (120 ml) egg whites, lightly beaten To serve: 1 cup heavy cream, whipped 1 cup fresh strawberries, hulled and sliced lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack in the oven and preheat to 180 °C / 350cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup (60 ml) whole milk 1/2 vanilla bean, split lengthwise 1/2 cup (60 ml) well shaken buttermilk 1/4 cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted butter, room temperature 1 1/2 cups (300g) granulated sugar 4 large (120 ml) egg whites, lightly beaten To serve: 1 cup heavy cream, whipped 1 cup fresh strawberries, hulled and sliced lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack in the oven and preheat to 180 °C / 350 °F.

For the cake, preheat the oven to 350 degrees F. Grease a 9 in.

Bake in preheated oven for about 40 - 45 minutes or until a toothpick inserted into the center of the cake comes out clean.

Bake in the preheated oven for 30 minutes, or until a cake tester inserted into the center of the cake comes out clean.

Preheat your oven to 375 degrees and spread a small amount of pasta sauce in the bottom of a baking dish (pie plate, cake pan... doesn't matter).

Pour the mix into the prepared cake pan and then bake in the preheated oven for 20 to 30 minutes, depending on your oven.

Crumb Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven.

Bake in the preheated oven for 20 - 25 minutes, or until cake bounces back when touched and a cake tester or toothpick comes out clean when inserted into the center of a cupcake.

Bake in preheated 350 °F oven for 70 minutes, or until a cake tester inserted in the center comes out clean.

Bake the cake in the preheated oven for 12 - 15 minutes, until it's just barely golden brown around the edges and a toothpick inserted comes out clean.

Gingerbread Cake: Preheat your oven to 350 degrees F (180 degrees C) and place rack in center of oven.

Pumpkin Cake: Preheat the oven to 350 degrees F (177 degrees C) and place rack in center of oven.

Place oven rack in the center of the oven and preheat to 180 degrees C. Grease and flour two non-stick, light - colored, 23 - centimeter round cake pans.

Position a rack in the middle of the oven and preheat to 350 ˚ F. Oil the sides and bottom of two 9 x 3inch round cake pans, or equivalent, and line the bottoms with parchment paper cut to fit.

Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.

Bake for 25 to 30 minutes in the preheated oven, or until a tester inserted into the center of the cake comes out clean.

Butterscotch Pudding Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven.

Directions: Preheat oven to 350 degrees, lightly oil and flour a 9 ″ cake pan / Sift cornmeal, flour, baking powder, and salt into a bowl / Whirl almonds and sugar together in a food processor until almonds are finely ground / Add flour mixture to the sugar and almond mixture, process briefly to mix / Grate orange (about 1 T) and juice the orange (about 1/3 C) and add to dry ingredients along with eggs, oil and water / Process for 15 or 20 seconds, scrape the sides and whirl again just briefly / This is a thin batter / Pour into prepared pan and bake for 40 - 45 minutes, or until toothpick comes out clean when tested.

Divide the mixture between the three sandwich tins and bake in the preheated oven for 22 to 25 min or until a skewer inserted into the center of the cake comes out clean.

Dive the cake batter evenly between the cake tins and bake in the preheated oven for 20 - 25 mind until lightly golden brown and springy.

Add the batter to a parchment paper - lined cake pan, and bake in a preheated oven for 30 minutes or until an inserted toothpick comes out clean.

Bake in preheated oven for 2 1/2 hours or until a skewer inserted into the center of the cake comes out clean.