Prepare two 18 cm (7 inch) round,
deep cake tins by greasing and lining the base with parchment paper.
Grease a 10 cm (4in) tin can or
deep cake tin and line the base and sides with greaseproof paper.
Not exact matches
Roll out and line the base and sides of a 21 - 22 cm
deep flan
tin or 20 cm springform
cake tin.
Pour the batter into the
cake tin and bake for between 30 to 45 minutes (depending on how
deep the
cake is), until the top springs back to the touch and a skewer inserted into the centre comes out clean.
Grease and line the base and sides of
deep, round 20 cm and 15 cm
cake tins with baking parchment — making sure the paper comes a few cms above the sides.
Re the person who said the
tin wasn't big enough - you will need a
deep 20 cm
tin rather than just a regular sponge sandwich type
tin - it is quite a high «
cake».
If you want a
cake to cut, make a batch of batter and bake in a lined,
deep 20 cm round
cake tin at 190C / fan 170C / gas 5 for 40 - 45 mins.
Butter and line the bottom of a
deep, round 20 cm
cake tin with greaseproof paper.
(Baking time will depend on your oven, they all vary, and shape of your baking
tin - a loaf
tin will take a little longer as the
cake is
deeper).
Just cut out the packaged foods (think anything unnatural that comes in a bottle, packet,
tin or box), processed foods, fizzy drinks, sugary foods,
deep fried food and anything that is «typical» junk food such as
cakes and chocolate.
On a lightly floured surface, roll out the larger pastry disc to make a roughly 40 cm - diameter circle and use to line the base and sides of a
deep 23 cm loose - bottomed
cake tin.