Every single baking post I’ve read instructs you to preheat the oven as the first step in baking. The idea is to mix all your ingredients while waiting for the oven to preheat. The problem with that though, is that it only takes 20 minutes to preheat an oven but it may take longer to mix some ingredients. Even longer if you’re making my butter cake with all the reverse creaming and whipping egg whites.
In this recipe, you’ll find that I’ve put preheating the oven quite low on the list of things to do. In fact, you do this right after whipping the egg whites and right before folding them into the batter. I found this was the perfect time to turn on the oven as it does actually take that long to properly fold in egg whites into cake batter. Granted, I usually make 2 kg of the cake at one go. If you’re only making 1 kg, you may get away with preheating the oven right before whipping the egg whites.
For my chocolate cake however, it may seem like the step after preheating the oven takes very little time, but the mixing is gonna have to be done quite thoroughly so the timing fits quite nicely.