Half-baked Cake filter
February 6, 2011 9:04 PM Subscribe
Is it healthy or sensible to half bake a cake, cool it, freeze it, thaw it, and finish cooking it?
posted by tabubilgirl to food & drink (11 answers total)
A few days ago, in the middle of baking a tropical chiffon cake, the heating element in our oven died.
The liquid content of the chiffon cake came from 1.5 cups of vegetable oil, 5 eggs and a 400g tin of crushed pinapple. The cake is SUPPOSED to bake for 1 hour and 15 minutes - it had baked for perhaps 35 minutes when we noticed that the heating element had died. In that time it had risen, formed a nice crust (about 2mm thick) then it sunk and it cracked and we noticed that the oven was pretty much cool.
Under the crust the cake was still pretty much a gooey paste - one school of thought is that the egg had all cooked and that the goopiness was entirely due to the pineapple. The advocate of that particular school of thought cooled the cake for 40 minutes and popped it into the freezer, still in the tin.
Today the heating element was replaced. Said advocate thawed the cake for about an hour and a half, then popped it into the oven.
Are we going to get spectacularly sick? Will it merely taste very strange and look lumpy? Is the cake going to turn out fine?
The debate between "toss immediately" and "we'll eat it by hook or by crook dammit!" is heating up faster than our newly refurbished oven.