How to heat a refrigerated cake

refrigerated cakes can be restored to their taste through methods such as microwave heating, oven re baking, and steaming over water. The appropriate method should be selected according to the type of cake.

1. Microwave Heating

Place the cake in a microwave specific container, spray a small amount of water mist on the surface to prevent drying, and heat at low to medium heat for 10-15 seconds. Suitable for cheesecake and mousse cake with high milk fat content. Heating for too long can cause the cream to melt and deform. Eating immediately after microwave heating can maintain a soft texture.

2. Bake the oven again

Preheat the oven to 160 degrees, cover the surface of the cake with tin foil to prevent burning, and place it in the middle layer to bake for 5-8 minutes. Suitable for baking cakes such as pound cakes and sponge cakes, the heat seeps in from the outside to restore the crispy outer skin. Cakes with fruit layers need to shorten the time to prevent jam from seeping out.

3. Steam over water

After the water in the steamer boils, turn down the heat and place the cake on the steaming rack at a distance. Cover and steam for 3-5 minutes. Suitable for fluffy pastries such as Qifeng cake and Shufulei, steam heating can prevent moisture loss. After steaming, it needs to be left to air dry for 2 minutes to prevent collapse, and it tastes better when paired with hot drinks.

4. Warm up at room temperature

Take out the refrigerated cake 1 hour in advance and let it stand. It is suitable for cold processed desserts such as mirror cakes containing gelatin and tiramisu. Natural warming can maintain the shape intact and the taste close to the initial state. Cheese cakes should be consumed within 2 hours after reheating.

5. Heat up the frying pan

Preheat the flat bottomed pan over low heat. Cut the cake into pieces and fry on both sides for 20 seconds until slightly charred. Suitable for high-density pastries such as heavy oil cakes and brownies, the coking reaction can enhance the aroma. When frying, a small amount of butter can be applied to enhance the flavor, but the amount of oil should be controlled to avoid greasiness.

It is recommended to pair the heated cake with fresh fruits or nuts, which can enrich the texture and supplement dietary fiber. When storing different types of cakes, they should be sealed to prevent cross flavors. Milk fat cakes should be refrigerated for no more than 3 days, while baked cakes can be frozen for 2 weeks. If dryness occurs after reheating, wet ingredients such as honey and jam can be used to improve the taste. The heating temperature of special sugar alcohol cakes should not exceed 60 degrees to avoid affecting the stability of sugar substitutes.