Would baking a cake for 2 hours at 350 degrees F be safe to eat if it's still moist?
I'm trying to modify a recipe for a cake which calls for 3 cups of shredded butter nut squash. I thought I could replace this with roughly the same amount of pureed pumpkin (like what you would get in a jar).
However, the cake is still moist inside, after more than doubling the baking time it originally called for.
I don't mind that the consistency is too wet, I'm only concerned about cooking the eggs enough. Unfortunately, I don't have a thermometer to test the internal temperature. Is it safe to assume that at 350 degrees F, with the cake baking for more than 2 hours, that it reached the internal temperature of 138 degrees?
The cake is about 1.5 inches in height. I baked it for 1:10 minutes, then an extra 1 hour with tin foil on top (to prevent the top from burning). The top and bottom of the cake are not moist at all.
Best Answer
I can't see any possible way it didn't reach 138F inside after that length of time! I think you just had way too much liquid.
Pictures about "Would baking a cake for 2 hours at 350 degrees F be safe to eat if it's still moist?"
Is it safe to eat undercooked cake?
Just as you are advised not to lick the bowl of your cake batter, as much as we may want to, it is not recommendable to eat undercooked cake either. In the case of raw cake batter, eggs and flour come with health risks. Raw eggs are risky because of the chance of salmonella infection.Is my cake moist or undercooked?
Insert a thin-bladed knife into the centre of the cake. Often even if a skewer has come out clean, the extra surface area on the knife may still show some uncooked batter, usually on the tip. In the picture below, you'll see that the knife is pretty clean, with only a few little crumb specks.What temperature do you bake a moist cake?
Reduce the baking temperature Most cakes bake at 350 degrees Fahrenheit.What is the maximum time to bake a cake?
The general rule of thumb when baking is "the bigger the pan, the lower the temperature". You bake a cake in a 9" round pan at 350 F for about 30-35 minutes. But, if you were putting the same recipe in a 14" pan, you'd need 50-55 minutes to raise the temperature to 325 F. It will have to be reduced.More answers regarding would baking a cake for 2 hours at 350 degrees F be safe to eat if it's still moist?
Answer 2
Unless you are very young, very old, or immunocompromised in some way (chemotherapy, leukemia, HIV, etc), slightly undercooked eggs are fine.
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