dividing a cake recipe in half then baking it at same temp?
I'm new at baking. I've read somewhere that using the wrong size of pan in baking can result to a bad cake. We have a small oven at home, so if I half the ingredients, then bake it in a smaller pan, should I still bake it at the same required temp and same length of time?
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As long as you don't overcook the cake... using another sized pan shouldn't matter. I wouldn't bake it for the same time, personally. I would cut back the time by 5-10 minutes and check it after. The only way to know if a cake is done... is to stick a knife down the middle. If it comes out clean.. it's done.
If the pan is proportionate to the reduction in ingredients, yes. If the recipe is for a 10X14 pan, and you half it, you would need a 7X10 pan (140 square inches vs 70 square inches). Batter depth should remain the same.
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