On Sat, 28 Jul 2018 14:48:14 +0100, "Ophelia" >
wrote:

>
>
>"dsi1" wrote in message
...
>
>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.
>
>==
>
>Yes it does! I suppose you will need to cook the cake in a container,
>sitting in water in the cooker.
>
>I only just thought about that )
>
yes, the cake is in a cake pan, generally sitting on a rack of some
sort