the continued swelling and gelation of the starch granules and the coagulation of the egg proteins Cakes are generally baked at moderate oven temperatures, 350 to 375ºF/ 175–190ºC Below this range, the batter sets slowly, expanding gas cells can coalesce to produce a coarse, heavy texture, and the upper surface sinks Above this range, the outer portions of the batter set before the inside has finished expanding, which produces a peaked, volcanolike surface, and the surface browns excessively Cake Pans By affecting the rate and distribution of heating, cake pans can have an important influence on their contents The ideal pan size is that which matches the final volume of the cake, which is usually 50–100% greater than the initial batter volume Doughnut-shaped tube pans, with the hole at their center, provide a greater surface area and speed the penetration of heat into the batter Bright surfaces reflect radiant heat, transmit heat poorly to the food they contain, and slow the baking process A dull metal pan or a glass one (which also transmits radiant heat well) will cook a cake as much as 20% faster than a shiny pan, while a black surface tends to absorb heat quickly and cause rapid surface browning Recent innovations in nonmetal baking containers include flexible silicone molds and paper molds, larger and stiffer and more elegant versions of muffin and cupcake papers Baking Cakes at High Altitudes Cake recipes that work well at sea level can produce dry, dense disasters in kitchens at high altitudes The reason for this is that the low air pressure in the mountains allows water to boil at a lower temperature than the 212ºF/100ºC characteristic of sea level The drops in ...speed the penetration of heat into the batter Bright surfaces reflect radiant heat, transmit heat poorly to the food they contain, and slow the baking process A dull metal pan or a glass one (which... quickly and cause rapid surface browning Recent innovations in nonmetal baking containers include flexible silicone molds and paper molds, larger and stiffer and more elegant versions of muffin and. .. in kitchens at high altitudes The reason for this is that the low air pressure in the mountains allows water to boil at a lower temperature than the 212ºF/100ºC characteristic of sea level The