Checking that the cake is already properly baked is important: no one likes a raw cake inside or one that is too dry.
Step 1. Follow the recipe carefully
If you follow it correctly and use the suggested baking temperature, chances are good that the cake will be ready in the indicated time. However, in fact, the type of oven can change cooking times and recipe substitutions as well.
Step 2. Keep these “replacement rules” in mind when testing the cake:
- In a cake where you have replaced wet ingredients with dry ones (you have added dried fruit, for example, to sweeten), the baking time will be longer.
- For a cake where you have doubled or tripled the ingredients, the product will need to cook longer at a lower temperature.
Step 3. Be patient
One of the biggest mistakes when baking a cake is opening the oven too early, which causes the cake to plump up because of the temperature difference.
Step 4. Using thermal gloves, take the cake out of the oven
Step 5. Try one of these two methods to see if the cake has baked:
- The hole method: Take a fork, wooden stick or toothpick. Use it to pierce the top of the cake right down the middle.
- The hand method: open your hand. Palm down, gently press your clean hand to the top of the cake. A firm top, which does not yield to pressure, is ready. If the cake breaks, bake more. This method is more difficult and should be used by professional cooks. Beware: if you press too hard, even when the cake is ready, it will give way; also, you must do this quickly: the cake is hot!
Step 6. Look at the surface of the item used to stick the cake
You will know if it is ready or not as follows:
- If it comes out with wet dough or sticky pieces, the cake may need to cook more.
- If it's dry, the cake is ready.
Step 7. Put the cake back in the oven quickly if it's not ready
Instead, let it cool for five to ten minutes before unmolding and adding coverage. If you can't wait, have your hot cake with butter – it's delicious.
- The normal temperature inside the cake after it is ready is 95 to 96 ºC.
- If your oven is old, it is very helpful to know it well. After making some cakes, you should understand it better and even know where it is best to put the cake to bake.
- Do not stab the cake, especially those with the most delicate dough.
- The more you bake cakes, the better you'll know when they're ready just by looking. Many cakes have sunken sides or turn brown if the dough is light. Learn over time.
- Don't use a knife to see if the cake is done. This can change the temperature of the dough and the whole cake will sink.
- The oven and the things on top of it should be really hot. Make sure your hands do not touch the oven grates or the door.
- A battered cake is not a total waste: it can be used to make popcakes or puddings.