[Spit-Project] baking a cake in a dutchoven

[Julie Fenters]

I'd try leaving the top off the Dutch oven next time you bake this in an
oven.  You could also try insulating the sides with foil.  Baking this way
uses the 12" oven as a baking dish.  

-----Original Message-----
From: terry l. ridder [mailto:terrylr at blauedonau.com] 
Sent: Saturday, May 17, 2008 1:47 PM
To: dragon's cuisine e-mail list; Medieval Open Fire Cooking; Creating
period spits
Subject: [Spit-Project] baking a cake in a dutchoven

hello;

last year i attempted to bake a cake in my dutchoven.
while i was able to save the result and everyone did
enjoy eating it, it was just not right. the cake was
overbaked on the outer edge and still batter in the
middle. the url for the recipe i was attempting is below.
instead of using charcoal i was attempting to bake it
in the oven. the web page suggested baking at 350 deg
fahrenheit, which is what i did. i am thinking about
attempting the recipe once again but would like to see
if anyone has any suggestions concerning the recipe
and baking of the cake.

this cake is not strictly a butter cake nor is it
strictly a foam cake. does a cake of this type have
a name?

there are 18 tablespoons of butter in the batter.
there are also 8 egg whites (approximately 1 cup),
1/2 teaspoon cream of tartar, and 2/3 cup of sugar
beat till stiff peaks form.

ultimately, the butter batter and the beaten egg whites
are folded together.

Piña Colada Cake
http://papadutch.home.comcast.net/~papadutch/dutch-oven-recipe-pincolada.htm

papadutch's comments.
<begin quote>
New Update: I have received a lot of email asking for baking
temperature conversions so they can prepare these recipes in their
kitchen ranges. I do a lot of cooking in my oven at home and with
exception to the breads and roll recipes and the two beef brisket
recipes I bake everything on this page at 350° F.. The bread and roll
recipes I bake at 400° F., and the brisket recipes I bake at 300° F..
Baking in the oven this way you don't have to worry about rotating
your ovens to keep from developing hot spots, but I still lift the
lids occasionally and baste or stir the food inside.
<end   quote>

-- 
terry l. ridder ><>