How to Test a Cake to See if it is Done
Follow the cake recipe carefully.If you follow the recipe properly and use the cooking temperatures and times it has suggested, you have a greater chance of the cake being ready when the recipe says it should be. However, in reality, we all have different oven types (convection ovens change cooking times) and often we make substitutions to cakes that change the essence of the recipe and can alter the cooking times. So, it is handy to know how to test a cake for readiness.
Keep these "rules of substitution" in mind when working out the readiness of a cake:
- For a cake that you have substituted wet ingredients for dry (for instance, adding berries, fruit pieces, honey etc.), the cooking time will be longer.
- For a cake that you have doubled or tripled the ingredients, the cake will need to cook for a longer time and at alowertemperature.
Wait before opening the oven door.One of the major errors in making a cake is to open the oven too soon and have the cake sink on you because it is exposed to the temperature difference before it has had a proper chance to rise.
Remove the baked cake.Use oven mitts to remove the cake from the oven.
Try one of two methods to test the cake:
- The implement method: Take a fork, a cocktail stick, a skewer or a toothpick. Use one of these items to poke the top of the cake slightly in the middle.
- The hand method: Take your hand and spread it out. Palm face down, gently press your clean hand on the top of the cake. A firm top that does not give way under pressure and springs back means a ready cake. If the cake gives, it must cook more. This method is tricky and should only be used by advanced cooks - the cake may sag if pressed too hard and it must be performed very quickly as the cake ishot!
Check the surface of the item used to poke the cake.You will know whether or not the cake is ready by seeing:
- If it comes up with some wet batter, crumbs or stickiness on it, the cake needs to bake some more.
- If it is dry, then the cake is done.
Place the cake back in the oven quickly if it has not been baked adequately.Otherwise, leave your cake out to cool for 5 -10 minutes in the pan and then transfer to a rack to cool before adding frosting (icing) to the top. Or, if you cannot wait, eat some warm cake with butter - that is always delicious.
QuestionMy vanilla cake has been cooked for only 15 minutes and it is raw. What can I do?wikiHow ContributorCommunity AnswerFifteen minutes sounds way too short for a normal sized full cake. What does your recipe suggest? It is important to follow the cooking time suggested in the recipe. In terms of what you can do, return it to the oven for at least another 10 to 20 minutes, depending on what the recipe says.Thanks!
QuestionWhy must I leave the cake in the pan after taking it out of the oven when it is finally baked to perfection?wikiHow ContributorCommunity AnswerA cake is fragile when it is first removed from the heated cooking environment and into room temperature. It is still soft and the heat within it is dispersing moisture and keeping it weaker. As it cool down, it begins to firm up and becomes a little less moist. Leaving the cake in the pan for 5 to 10 minutes allows it to firm enough to be transferred to the wire cooling rack, where it can complete its cooling process. If you try to move it earlier, then it may well break.Thanks!
QuestionIs it okay to return an uncooked cake to the oven?wikiHow ContributorCommunity AnswerIt certainly is. That is the purpose of the test, to see whether or not it needs more time.Thanks!
QuestionI have heard that it is not a good idea to test the cake through a crack in its top. Why is this?wikiHow ContributorCommunity AnswerThis is correct. The reason is that the crack may have caused that area of the cake to cook at a different (often faster) pace than the rest of the cake and will therefore give you an inaccurate reading. Choose a part of the cake without a crack to do the testing.Thanks!
QuestionHow can I tell if a sponge cake is cooked?wikiHow ContributorCommunity AnswerLlightly press the surface to see if it springs back, and make sure the top has been gently browned. Check to see if the edges have sprung off the pan. Insert a toothpick and if it comes out clean and these other signs are there, the sponge cake is ready.Thanks!
QuestionWhy do I have to sift the flour?EainsworthCommunity AnswerSifting airs the flour and gets rid of the lumps, which helps to create a smoother recipe.Thanks!
QuestionDo I have to take cake out of a pan and put it on cooling rack? Can I just leave cake in pan?wikiHow ContributorCommunity AnswerDo not take the cake out of the pan unless it is fully cooked and cooled.Thanks!
QuestionI forgot my butter cake in the oven after it finished, and it turned a light brown color. Can I use it?Anime Artist Gaming :3Community AnswerCheck the inside of the cake with a toothpick. If it is really dry and crumbly, don’t discard it! You can make a delicious deconstructed cake!Thanks!
QuestionIs it the same principal when testing a chocolate mud cake?Anime Artist Gaming :3Community AnswerYes, you can test all cakes the same way. If you’re doubtful, check a local bakery for some advice.Thanks!
QuestionIs it always important to sieve flour?wikiHow ContributorCommunity AnswerNot always. Sieving flour helps to prevent clumping, but it's not necessary unless a recipe specifically calls for it.Thanks!
If you double a cake recipe and the size of the tin accordingly how much longer should you bake the cake for?
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- The normal internal temperature of a cake when done is between 195F and 205F.
- If you have an older oven, it is helpful to know it well. After making a few cakes, you should become familiar with any quirks your oven may have, including whether or not it is better to place the cake in certain parts of the oven for better baking (this is as a result of uneven temperature distribution).
- Don't stab at the cake and be extra careful with delicate cakes such as sponges etc.
- The more you cook cakes, the more you will become astute at checking the readiness of a cake by looking at it. Most cakes will shrink a little at the sides and light colored cakes will take on a golden hue. Learn from experience.
- A cake that sinks and doesn't look so great is not a loss. Use it for trifle or pudding.
- Ovens and the things in them may be very hot. Take care where you place your hands and be careful not to brush the edges of the oven or the racks with your hands or fingers.
- Don't use a knife to test the cake because this may cause the batter to deflate and the whole cake will sink.
Video: How to Know When Your Cake is Done Baking
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Date: 04.12.2018, 02:10 / Views: 52562