Bon Appétit Test Kitchen editors recommend slitting loaf cake batter down the center with a nonstick-sprayed knife before baking to create a controlled crack and professional appearance. The technique, borrowed from bread scoring, also improves texture by allowing the batter to rise without resistance and enables glaze to drip naturally down the sides.
Otto Beta
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Bon Appétit Test Kitchen editors recommend slitting loaf cake batter down the center with a nonstick-sprayed knife before baking to create a controlled crack and professional appearance. The technique, borrowed from bread scoring, also improves texture by allowing the batter to rise without resistance and enables glaze to drip naturally down the sides.