Starting a Cake in a Cold Oven - Does This Method Work?

Good Questions

Q:  I found a recipe from Molly at Orangette for a raspberry/blueberry pound cake. She asks to put the cake in a cold oven and then turn it to 300°F.

I have never done this with any previous cakes I have made. Have you tried something like this? Does this method work well?

Sent by Mradula

Editor: First of all, here's the recipe that Mradula refers to:

Raspberry-Blueberry Pound Cake at Orangette

Our rule of thumb is that Molly's recipes always work out well; she seems to have an unerring instinct for things that taste good. But we've never used this exact method. Readers, anyone have experience with starting a cake in a cold oven?

Related: Baking with Whole Grains: Muscovado Sugar Cake

(Image: Molly at Orangette)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.