The air fries are great to prepare foods such as chicken wings, bacon and crunchy shrimp, but did you know that you can also use one to make delicious wet cakes? You can, much faster and easier than you expect.
You do not need to use a specially designed recipe for air volumes, provided that you make some adjustments along the way. I made a three -level skilled skillet cake using Marie Perry Victoria’s recipe for spongeClassic renal with two eggs, 1 teaspoon of baking powder, 9 ounces / 250 grams of butter, calf sugar, and self -flour. I baked it in the Cosori Turboblaze 6L, which is a single -diameter compact frying pan, but any model with the bread mode will work.
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1. Choose the right cake frying pan (or cake state)
There are some common mistakes that bakers tend to make when making a cake in an air frying pan, but Margaret returns it, the supervisor of research and development in Kosuri, provides some recommendations that should help you get better results every time. For example, it is good to use multiple cakes when making a cake in the air frying pan.
“When making multi -layer cakes or a mixture of standard cake, we found it better to cook them in batches,” said Margaret. “Simply divide the cakes into the cakes and bread separately to them, gives the baked cakes evenly.”
If you make cakes or cakes, Margaret recommends using individual cupcakes instead of the cake frying pan. “You can also bake with the mini -loaf ponds in the air frying pan, which is great when making banana bread or pumpkin bread,” she added.
2. Choose the best temperature and place
“Never bake according to the oven instructions when it bakes cakes in the air frying pan,” Margaret warns. “The temperature difference can range from 25-50f. Time can also vary 10-15 minutes [180ºC]Try 300 degrees Fahrenheit [150ºC].
“The time it takes to bake a cake in the air skillet depends on the recipe, so it will really differ depending on the type of cake recipe that you use and the amount of the cake that suffers from the recipe returns.”
The recipe for Marie Perry has suggested the sponge baking Victoria in 320 degrees Fahrenheit / 160 ° C for the fan oven, so I dropped it to 285 ° F / 140 ° C, which worked well. Each layer of 6 -inch tin is ready in 15 minutes.
Make sure to use the baking mode in Air Fryer. On the Cosori Turboblaze 6L, this has a lower fan speed than other settings, ensuring that the delicate mixture of the cake is not detonated.
3.
One of the most important things to do when baking a cake in the air frying pan is heating the pan. Otherwise, the upper part of your cake will heat much faster than the bottom, and you may end up with something exaggerated at the top, but the raw below it. As they say Great British breadNo one wants a flying bottom. Use the preparation of your air frying pan and put the pan on a fragile plate if you can.
“The bread will guarantee over the fragile plate that the heat will be distributed over the cake and under the cake,” said Margaret. “If you are using a larger frying pan with longer sides, you will need bread without a fragile plate to ensure that the upper part of the cake is not burned.”
4. Gain well and line
Do not dominate the bun pan before heating – it may burn. Instead, although it preheated it, either some butter dissolves in the microwave or seizes the vegetable oil spray until it is ready when it reaches the temperature. I would also like to cut a circle of censorship to suit the pan’s bottom.
Once the bun pan is nice and hot, remove it from the stairs using the oven gloves, put it on a heat -resistant mat, apply the butter or oil, ensuring that you get it along the sides. Now drop the bread circle at the bottom of the pan, if you use one. The oil or butter should keep in place.
5. Add the mixture carefully
Once the pan is famous, pour carefully into your cake dough. It may make the pan’s heat begin to melt around the edges but don’t worry about it, so you only have to continue to pour it. You don’t want to take a long time, because the hot pan will start cooling.
6. Test SKEWer
When the air frying pan is temporarily, open the stairs and enter a clean metal skewer in the center of the cake. If the cake is cooked, you should go out clean with no more than a few crumbs sticking to it. If you are in doubt, close the stairs and bake the cake for three to five minutes before checking again.
If you do not have a window, resist the temptation to open the stairs early to take a peek on your cake. If not cooked, the structure will collapse and drown in the middle.
7. If you do not succeed at first …
… fry, fry again. Another advantage of cooking your cake layers simultaneously is that it does not matter much if the first is a little mistake. If your first attempt is somewhat dry, reduce the cooking time slightly. If it is not fully cooked, leave it for a little longer, or make each layer thinner using less than the mixture.
