Temperature for baking cake using aluminum foil cake pan?

Question

I bought a Duncan Hines moist deluxe cake mix, and box instructions tell me baking temperatures for; metal, glass, dark or coated pans, but I'm not sure about an aluminum pan.

It's light weight and pliable, one of those disposable pans, not sure it's durable enough to warrant being deemed a 'metal' pan.

Do you know for sure what to classify this pan as, and which temperature to bake cake at?

Thanks

Answer 1

350F It still qualifies as metal.

Answer 2

For the best answers, search on this site https://shorturl.im/awpAu

please try these brownies Unsalted butter for preparing the pan 4 ounces unsweetened chocolate, chopped 1 stick (4 ounces) unsalted butter 3/4 cup (3.75 ounces) all-purpose flour 1/4 teaspoon salt 1 1/4 cups (10 ounces) sugar 3 extra-large eggs 3/4 teaspoon vanilla extract 1/2 teaspoon peppermint extract 20 to 25 After Eight mints or 8 York Peppermint Patties, unwrapped Preheat the oven to 325 degrees F. With the rack in the center position. Line an 8-inch square baking pan with aluminum foil, allowing it to overlap 2 opposite sides by 2 inches. Butter the foil. Melt the chocolate and butter in a metal bowl placed over, but not touching, a pan of simmering water, or in a microwave-safe bowl in a microwave oven. Stir until the mixture is melted and smooth. Remove the bowl from over the water and let the mixture cool slightly. Sift the flour and salt into a small bowl. Set aside. Place the sugar and eggs in a medium bowl. With an electric mixer on medium speed, beat the sugar and eggs until light yellow and fluffy, about 2 minutes. Reduce the mixer speed to low and add the vanilla and peppermint extracts. Add the melted chocolate mixture and mix well. Add the flour mixture and mix just until blended. Scrape half the batter into the prepared pan. Layer the mints evenly over the top surface of the batter. Scrape the remaining batter over the mint layer, being careful not to dislodge the mints. Use an offset spatula or a butter knife to gently smooth the batter; make sure all the mints are covered. Bake the brownies for 35 to 40 minutes, or until the top is shiny and a cake tester inserted in the center comes out with a few moist crumbs attached. The batter may puff irregularly, which is fine. It is better to underbake than to overbake these brownies. Transfer the pan to a wire rack and let the brownies cool completely in the pan. Use the foil to lift the entire cake of brownies from the pan to a work surface. Peel away the foil and cut the brownies into 16 equal squares. Wrap the brownies individually in plastic wrap and store them at room temperature in an airtight container for up to 2 weeks

Answer 3

Foil Pans

Answer 4

MINT CREAM----------------------- 2 c Cream 1 pk After eight mints 2 Squares baking semi-sweet ---------------------CAKE-------------... -- chocolate 4 lg Eggs 7/8 c Sugar 8 oz Almonds; grounded 1/2 c (scant) flour 3 tb Coca 1 ts Baking powder ------------CREAM FILLING AND ICING----------------- 1 c Cream Mint cream from above Cream Cake with Mint Taste (Kake med Myntesmak) THE DAY BEFORE (Mint Cream): Put 2 cups (5dl) cream in a saucepan and heat over medium. Add 1 package of After Eight mints (reserve 8 for decorating) and 2 semi-sweet chocolate squares and stir until melted. Cool the mixture and store in fridge overnight (this makes the mint flavour stronger than if you use the mint cream the same day). CAKE: Line the bottom of a 10" (26cm) springform pan with paper and butter it. Whip the eggs and sugar really really well - as if making a sponge cake. This could take about 5-8 minutes on high. Combine the rest of the ingredients and FOLD by hand into the egg/sugar mixture. Pour into the prepared springform pan. Bake at 375 F (200 C) for about 30 minutes or until done (toothpick comes out clean). Cool on a rack. When prepared to fill and ice, slice in half with a long knife. CREAM FILLING and ICING: Whip the mint cream. Whip the plain cream. Fold the two together mixing well. Fill the cake with the cream filling (~1/3) and use the remaining 2/3 to ice the top and sides of the cake (or figure out the proportions by sight). Cut the 8 reserved after Eight mints in half diagonally and place cut side down on the top of the cake as decoration (i.e. they stand up high from the cake).

Answer 5

Bake your cake at 350 degrees and follow the instructions as if you were using a hard metal pan. Be sure to grease and flour the pan well to make the cake easier to remove from pan.

Answer 6

Check the size of your aluminum pan and bake as per the instructions for the metal pans, usually 350degrees for 35 - 45 mins

Answer 7

just bake them in the aluminum as you would a metal cake pan.

Answer 8

Cakes almost always bake at 350º

Answer 9

350. But don't keep it in for more than the minimun time for a coated pan

Answer 10

Whatever it says on the box is fine- this counts as 'metal' :o)

Answer 11

350 F