I need to bake a 2-layer 10-inch cake, but I only have one 10-inch cake panWhat is the best way to go about this? One time I had to let the batter sit for 30 minutes, because I had discovered my milk had spoiled and had to get more at the storeIt turned out flat and denseI'm afraid that will happen to the second layer if I leave it waiting for the first, and I'm reluctant to do it by half because I thought I'd heard somewhere that some recipes don't divide wellIt is a feathery light chocolate cake that is leavened with baking powder, and you have to fold in 3 egg whitesIf I do the whole recipe, I think I'll at least hold off on whipping the whites until the minute I need them.Does anyone have any advice? Thanks everyone
It is pretty much impossible, considering your constrictionsHowever, if you PURPOSEFULLY make the two layers different, ie: add food coloring and some extra flavoring to the half that has to sit for a little (making sure to put it in the fridge-incidentally, cooling the batter may have been what made it more dense the first time) and using that layer as the bottom one, you can make a perfectly respectable cakeOtherwise? Using the cakepan as a form, create your own cakepan from aluminium foil (make sure you use a couple layers as you dont want this to collapse on you as you put it in the oven)Put the aluminium foil pan on a baking sheet to prevent it from collapsing once inside the ovenOr just go buy another cakepan.
