How long does it take to bake a 6-inch cake over 150 degrees Celsius

A 6-inch cake usually takes 30-40 minutes to bake at 150 degrees Celsius, depending on various factors such as oven performance, batter state, mold material, formula moisture content, and cake type.

1. Oven Performance

The actual temperature of ovens of different brands and models may vary, and some ovens may have temperatures that are too high or too low. It is recommended to calibrate the oven thermometer before use to avoid prolonging or shortening the baking time due to inaccurate temperature. The aging of the heating tube in old-fashioned ovens may cause slow heating, and it is necessary to increase the baking time by 5-10 minutes appropriately.

2. Pastry state

The viscosity of the batter directly affects the thermal conductivity efficiency. Thin batter has a high moisture content and requires longer evaporation time, possibly up to 45 minutes. Adding baking powder or thoroughly whipping the batter to create a fluffy structure usually takes about 30 minutes to mature. Chocolate and other heavy oil cake batter have a high density, it is recommended to observe the state for an additional 5 minutes.

3. Mold Material

Metal molds have fast thermal conductivity, and the baking time can be controlled within 35 minutes. When using glass or ceramic molds, due to poor thermal conductivity of the material, an additional 10-15 minutes of baking time is required. Silicone molds are heated evenly but dissipate heat slowly. After being removed from the furnace, they should be immediately demolded to prevent excessive drying caused by residual temperature.

4. Formula Moisture Content

Cakes with high moisture formulas such as diced fruits and yogurt need to be extended for 5-8 minutes to ensure that the center is fully cooked. The Maillard reaction of the sugar reducing formula is slow, and it can be appropriately increased by 10 degrees or the duration can be extended. When using sugar substitutes, attention should be paid to the difference in water absorption between sugar alcohols to avoid excessive elongation and dryness.

5. Cake Types

Light cheesecake and other water bath baked products require 50-60 minutes due to high environmental humidity. Sponge cake usually takes 30 minutes to loosen its structure, while heavy oil cakes such as pound cakes are recommended to take more than 40 minutes. Mousse style non baking cakes do not require baking and need to be refrigerated and set for at least 4 hours.

To determine if the cake is cooked, a toothpick can be inserted into the center without any adhesive residue, and lightly pressing the surface can rebound. It is recommended to check the status every 5 minutes during the later stage of baking to avoid excessive coloring. Immediately shake the mold to release hot air after baking, and cool it back to maintain fluffiness. When storing, seal and store in a cool place. For those decorated with cream, refrigerate and consume within 2 days. Adjust the preheating time of the oven according to the season, and extend the preheating time by 5 minutes in winter to ensure stable temperature.