Not exact matches
Baking time for an 8 -
inch cake should be
at least 30 minutes; for a 9 -
inch cake at least 25 minutes.
Let the
cake cool for about 15 minutes or so in the pan, then place a plate (or platter) that's
at least a few
inches bigger than the
cake, up side down on top of the pan.
Melt 1/4 cup butter in a lightly greased 10 -
inch cast - iron skillet or 9 -
inch round
cake pan (with sides that are
at least 2
inches high) over low heat.
Make sure to use pans with sides
at least 2
inch high as this
cake will rise quite a bit.
Pre-heat the oven to 355 ºF (180 ºC) and grease three ~ 6
inch round
cake pans (
at least 1 1/2
inch deep) with a bit of melted coconut oil.
Spray two 10 -
inch round
cake pans (with
at least 2 -
inch sides) with cooking spray and line the bottom of each with parchment.
This
cake is fairly small, it's made in 6 -
inch cake tin but serves
at least 10.
Unmold the
cake: Have ready a serving plate that has
at least an 8 -
inch flat center portion and an 8 -
inch or large flat loose bottom of a tart pan or plate, covered with greased plastic wrap.