On Friday, July 27, 2018 at 10:19:05 AM UTC-10, Ophelia wrote:
> ==
>
> Really?? What are these books called? I can't ever imagine making a cake
> in one though) I mean, how does it get to pressure with no steam .. or do
> I have it back to front <g>

Making a cake in a pressurized environment is an interesting idea. I think they should make ovens that can be pressurized. The rational for this is that you can cook the cake in a steamy environment rather than a vented on resulting in a moister cake. The added pressure will also prevent collapsing of the cake when cooling it down. As we all know, hot air will contract when cooled. If the air is pressurized, you might be able to counteract this effect. This bears investigation.