What Gas Mark Is 190 Degrees?
Asked 286 days ago
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||Can i make a chocolate cake in a mug in my gas oven?
I want to make a chocolate cake in a mug. I was wondering how long will i have to bake it in my gas oven ? I supposed i should be using the same oven temp ( 180 degrees C ) which i use to bake other cakes. I m sorry , i m an amaeteur baker.
A Mug of Hot Chocolate Cake|
What you’ll need
8 tablespoons (1 stick) unsalted butter, plus extra for coating
3 tablespoons all-purpose flour, plus extra for dusting
1/2 cup sugar, plus extra for dusting
10 ounces semisweet chocolate, coarsely chopped
4 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup mini marshmallows
2 tablespoons unsweetened cocoa powder
What to do
Preheat oven to 375° F. or,190°C,Gas Mark 5 Generously butter, flour, and sugar eight 6-ounce coffee cups or mugs made of ovenproof stoneware (see tip below). Wipe the rims clean.
Place the 8 tablespoons of butter and the chocolate in a medium heatproof bowl over a pan of simmering water and melt, stirring once or twice until smooth. Remove from heat and let cool 5 minutes.
Using a handheld mixer, beat the eggs, yolk, vanilla, salt, and 1/2 cup sugar at the highest speed until the volume doubles and the mixture becomes foamy, about 5 minutes. Stir the 3 tablespoons of flour into the chocolate, then gradually add it to the egg mixture, beating on low until it’s fully incorporated. Ladle the batter into each cup until it’s about 1/2 inch from the rim.
Bake until the cakes puff and begin to crack but the centers are still a bit runny, 13 to 17 minutes. Remove from oven. Sprinkle with marshmallows, then return to oven for 2 to 4 minutes, until the marshmallow tops begin to crisp. Remove from oven; let cool about 5 minutes. Sift the cocoa on top.
Tip: You can bake these individual cakes in coffee mugs or teacups, or use eight 6-ounce ramekins. (To determine if your mugs are ovenproof, refer to the packaging or check with the manufacturer.) Alternatively, a single cake can be made in a 10-inch springform pan or pie plate with enough regular-size marshmallows to cover. To do this, increase the initial baking time to 22 to 25 minutes or, if you prefer a more gooey center, to 17 to 20 minutes.
Easy Sticky-Toffee Pudding|
Adapted from Nigella Bites by Nigella Lawson.
For the cake:
100 g (3-1/2 ounces) dark muscovado sugar
175 g (6 ounces) self-raising flour
125 ml (1/2 cup) whole milk
1 large egg
1 teaspoon pure vanilla extract
50 g (about 2 ounces) unsalted butter, melted
200 g (7 oz) chopped dates (I used Medjool dates)
For the sauce:
200 g (1 cup) dark muscovado sugar
approximately 25 g (about 1 ounce) unsalted butter (to top the pudding), broken into little pieces
500 ml (2 cups) boiling water
To assemble the pudding:
Preheat the oven to 375 degrees F (190 degrees C, or if you're British, gas mark 5).
Generously butter a baking dish that has a capacity of 1-1/2 litres.
In a bowl, combine the muscovado sugar and the flour. Make sure there are no lumps!
Pour the milk into a measuring cup and beat in the egg, vanilla and melted butter. Mix well.
Pour the milk mixture into the sugar and flour mixture and mix until just combined.
Fold in the dates.
Spoon the mixture into the prepared baking dish and spread evenly across the bottom of the dish. This doesn't make a lot of batter but don't worry, it will rise to fill your baking dish.
Sprinkle the 200 g (1 cup) of muscovado sugar over the top of the batter. Dot with the 25 g of butter.
Pour the boiling water over everything. Yes ... I know ... it sounds strange but trust me ... it works!
Bake for 45 minutes, or until the cake is springy when touched.
Remove from the oven and let cool for a few minutes. When you cut into it, you will have a lovely sponge cake on top and the most delicious sauce on the bottom.
Serve with ice cream, whipped cream or do as I do and just pour lovely table cream over the whole thing.
Note: This recipe serves 6-8 people. It can be doubled to feed a crowd.
Chocolate self-saucing pudding by Bill Granger - bills food
Preparation time less than 30 mins
Cooking time 10 to 30 mins
125g/4½oz plain flour
pinch of salt
120g/4¼oz caster sugar
3 tsp baking powder
4 tbsp cocoa powder
250ml/8¾fl oz milk
85g/3oz unsalted butter, melted
2 eggs, lightly beaten
1 tsp vanilla extract
For the topping
185g/6½oz soft brown sugar
2 tbsp cocoa powder
250ml/9fl oz boiling water
thick double cream or crème fraîche
1. Preheat the oven to 180C/350F/Gas 4. Sift the flour, salt, sugar, baking powder and cocoa powder into a bowl.
2. Add the milk, butter, egg and vanilla extract and mix with an electric beater until combined. Pour into four 250ml (8¾fl oz) greased pudding moulds.
3. To make the topping, stir the brown sugar and cocoa powder in a bowl to combine, then sprinkle it over the pudding batter.
4. Pour boiling water carefully over the puddings, then bake for 20-25 minutes.
5. Serve with thick cream.
||what went wrong with my chocolate cake?
Ok first attempt at baking a cake today.
I put it in the oven for 40 minutes at 180 degrees (gas mark 5)
instead of 30 min stated in the reciepe, i used a 24cm round tin, when i took it out i should have knifed the middle before i took it out i know but i thought it had been in long enough at 40 minutes considering it states only 30 minutes to cook it.
The outside was cooked and was solid and i did not want a dry cake, yet when i turned it out it collasped to a sloppy mess as the middle was not cooked and it looked like it could have done with at least another 20 minutes!?!
What did i do wrong, the mixture was fairly solid
before i put it into the cake tin, it was not runny or
anything, in fact i had to scoop most of it into the
tin out of the bowl as it was not runny?
Do i need to bake it longer than the 30 minutes thought at the same time i want to avoid a dry cake?
Or is it because i am a male :-)
Yip i did it from scratch and did follow the reciepe to the letter, i used the lower rack rather than the high rack and i did let it cool for 15 minutes before turning it out.
The receipe is from the Edmounds cookbook from New Zealand where i am from, its a cookbook that is well known and has been around for 30 odd years, i followed the receipe to the letter. The tempature i used was 180 degress celsius as that is what we use in NZ which is about 357 degrees fahernheit
Most of the cake recipes I've looked at calls for 350 to 375 F and anywhere from 30 to 60 minutes.|
Gas Mark 4 = 175 C = 350 F
Gas Mark 5 = 190 C = 375 F
Basically, it sounds like you pulled the cake too early.
You really shouldn't worry about dryness if you have a good cake recipe. Yes, you can dry out a cake by over-cooking, but if you're over a few minutes, you should be fine.
To check a cake for doness, you take a tooth pick poke the middle of the cake. If the tooth pick comes out clean, then it's done... if the tooth pick comes out with batter, you need to bake longer.
Also, how did the cake look when you pulled it out? What it golden and brown, light or dark? Do you think it would have baked longer without burning? If it was too dark, then reduce the temperature and increase the time. If the cake looked okay, then stay at gas mark 5 and increase the temperature.
Also, if you made the cake from scratch (not a box mix), then did you check the baking powder? If you take a small spoonful of baking powder, add a couple drops of water, the powder should foam up. If it doesn't, then you need to buy a new tin of baking powder.
No... it's not because you're a male. The world's best chefs are male.
Also, times can vary from the recipe since ovens may not be calibrated properly.
What kind of cake are you making?