Freshly baked cake is a joy both to the baker and the consumer. The light, fluffy texture of a yellow cake, the airy quality of sponge cake and the dense, moist nature of fudge or mousse cake all seduce more convincingly when fresh from the oven. Cooks typically bake cakes in aluminium pans, but they may choose to use Pyrex pans for variation in shape. In addition, when you bake cake in a glass pan, you can watch the transformation of batter to cake. A Pyrex dish also allows the savvy cook to monitor the baking process.
Grease or spray your Pyrex dish, taking care to cover all interior surfaces.
Make your batter, according to recipe directions.
Pour the batter into the Pyrex pan or pans.
Bake in a preheated oven, according to cake recipe directions. Pyrex claims you can bake a cake in one of its pans with no modifications to the recipe. In addition, Flo Braker in "The Art of Perfect Baking" states, "Although some cooks set the oven at a lower temperature when baking in Pyrex, I use the same temperature when baking in both metal and Pyrex pans." However, others recommend reducing your oven temperature by -3.89 degrees Celsius, then monitoring the cake carefully for doneness. Alternatively, you may bake at the temperature quoted in the recipe and start checking for doneness 10 to 15 minutes ahead of the recommended baking time.
Insert a toothpick into the centre of your cake to test for doneness. If it comes out clean, your cake is ready.
Handle hot glassware with oven gloves or potholders.