Is there a non-penetrative method for checking cake doneness?
Is there some way to check a cake is done without using a toothpick or other penetrative device?
I like the thermometer idea, but no one seems to know how the heck to use them.
Best Answer
If the reason you don't want to use a toothpick is that it leaves a big hole, you can buy a cheap little item called a cake tester that is just a thin piece of wire with a little handle. It leaves such a small hole that as to be unnoticeable. As a bonus, it is quite useful for checking the doneness of vegetables. This is the one I use.
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How do you test for doneness of the cake?
The idea behind this test is you can insert a toothpick or paring knife into the center of the cake to see if the crumb has set. If the tester comes out clean, it's done. If it comes out gummy or with crumbs clinging to it, the cake needs more time in the oven.What is the test of doneness for cakes describe its texture?
Usually, cakes are baked until they are an even golden brown color over the entire surface. The edges can be slightly darker. Using your index finger, touch the cake lightly in the center. If the cake feels springy and the indentation fills up when you remove your finger, the cake is done.Why is my cake burnt on the outside and raw in the middle?
Our answer. If you find that your cakes are brown on the outside but are still raw on the inside then it is likely that the oven is too hot. Most cakes are baked at around 180c/350F/Gas Mark 4 on the middle shelf of the oven.Why do we need to test the doneness of the cake?
This is because ovens can vary slightly in temperature and both the temperature of the room and your dough/batter can have an influence over baking time. So, it's important to know how to check your baked goods for doneness to be sure they're ready to come out and don't need an extra minute or two.More answers regarding is there a non-penetrative method for checking cake doneness?
Answer 2
Touch the center with the your finger. Texture will tell. It should have some spring back and not be gooey or too jiggly. If the center is cooked, so is the rest.
As for overcooking, I use the edges as a guide. If they're starting to brown, (either the over temp is just too high), or the center is probably done too.
Finally, smell. Fresh cake will have a sweetness. Underdone will still be a bit 'doughy'. Overcooked will start to have bready/crusty/burnt overtones.
Answer 3
http://www.baking911.com/cakes/data.htm I found some baking times for specific sized cakes. For me, I just use the toothpick method.
If it's a spongecake, you can check by pressing down on it and if it "bounces" back it's done.
Answer 4
Use a digital thermometer.
Finding correct core temperatures is a bit tricky though.
Update: Corriher suggests 98 degrees Celsius in her book BakeWise.
Answer 5
I always wiggle the cake a bit to see if the top moves. If it is undone the top with wiggle like it's wet. If done, it should be firm. If you know your oven well, the timing should be a good estimate too, and then use the wiggle method.
Answer 6
Depending on the cake you are baking you can also listen to it. Some cakes have a slight bubbling sound while undone.
Answer 7
Simply use a fork.
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