10 to 12 inches, temperature 160 ℃, time 50 to 60 minutes.
In addition, different mold time and temperature are also different. For example, aluminum mold has small temperature gathering and fast heat dissipation, which requires a little longer time and higher temperature. However, the non stick (coating) or dark mold has large heat gathering and slow heat dissipation, which requires a relatively short time and a relatively low temperature. Another example is cupcakes, which need shorter time and higher temperature.
However, there are some differences between the set temperature and the actual temperature of some ovens. In short, in addition to mastering the "spleen" of the ovens, you should also be more skilled in operation and summary, so that you can master the best temperature and time.
It takes less time to bake small and thin cakes, about 30 minutes. Large and thick cakes take longer to bake, usually 50 to 60 minutes. The smaller the cake, the higher the baking temperature, and the shorter the time, and vice versa. Cake below 100g: need 200 ℃, bake for 12-17 minutes; 100g-450g cake: 180 ℃, 18-40 minutes; 450g - 1kg cake: 170 ℃, baked for about 40 minutes to 1 hour. Generally, when baking a cake, I will observe the situation when it is about to be cooked. If I see the color of the surface of the cake changes, it will become burnt yellow, and then it will be almost ripe. If it is really impossible to judge whether the inside is ripe, you can also use a toothpick to stick it into the cake. If the cake liquid does not stick to the toothpick, it is ripe.