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Cake Pan Goop
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4620884
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Ingredients and variations
- Gluten-free flour substitutes can be used in this recipe. However, you may want to make and test a small amount with your preferred flour substitute, to see whether that particular blend of flours is compatible.
- Butter can be used instead of the shortening. However, it must be stored in the refrigerator, and the shelf life is reduced to the shelf life of your butter (usually three months or less).
- Unsweetened cocoa powder can be substituted for up to half of the flour. Sift (or at least stir) the cocoa and flour together before adding. This is handy if you are baking a chocolate cake and don't want to risk having any flour-colored streaks on the edges.
Directions
- Stir together the oil and shortening. This can be done with a spoon, a whisk, or an electric mixer.
- Add the flour and stir until mostly smooth. Don't worry about trying to get every little lump out.
- When a recipe says to prepare the cake pan by greasing and flouring it, or by spraying it with a cooking spray containing flour, instead use a brush to spread a thin layer of cake goop on the bottom and sides of the pan. If the pan has intricate details, be sure that the goop has gotten into the crevices. Then, pour in the cake batter, and bake as usual.
Notes
Cake goop can be stored in an airtight jar or container at room temperature for months, and in the refrigerator for at least six months. It can even be frozen, which is convenient if you want to make one batch, divide it up (e.g., in an ice cube tray), and then thaw smaller amounts as needed. It's easier to use if it's not cold.
If it separates while it sits, just stir it again.
If you use too much, it can actually make the cake stick. For a small pan, you will use about 1 tablespoon (15 ml) each time.
Very large cakes and cakes with very high amounts of sugar usually do better with parchment baking paper than with any kind of grease-and-flour approach, including this one. For example, for a 12-inch (30 cm) round cake, the best approach is to line the bottom of the pan with parchment and then use cake goop on the sides. A bit of cake goop can be used under the parchment to stick it in place.