I've always heard insert a toothpick and when it comes out clean the cake is done. I usually wait that long, but it tends to be a bit dry, what is the proper time to take a cake out if I want it to be moist?
2007-03-16 06:00:02 · 9 answers · asked by Lisa F 1 in Food & Drink ➔ Cooking & Recipes
This particular cake isn't from a box...it's an old recipe of my grandmothers. The top of the cake, due to the ingredients I suppose, forms a hard top layer, so pressing the cake to test it with my finger doesn't really work with this type of cake. I inserted a knife and it came back with mush on it, so I'm letting it go longer, though I'm getting worried because it's been baing for 85 minutes now, and the recipe said bake it for that long.
2007-03-16 06:15:23 · update #1
Sounds like you're making a pound cake, thus the crusty exterior. With this type of cake it's hard to test it with the fingertip test. The best way to test it, is to insert a toothpick, or cake tester (Can be bought at the store in the baking isle) You don't want it to come out clean. You want it to have two or three crumbs on it. You don't want to have smeared mushy streaks, that indicates that it is not cooked all the way through. Make sure you test several areas of the cake, not just one particular area.
2007-03-16 07:28:03 · answer #1 · answered by malonefamily6 2 · 0⤊ 0⤋
Oh. You're doing it wrong. Make sure that when you insert the toothpick and take it out, it doesn't come out clean. Moist crumbs should still stick to it. Usually, the recipe offers a minimum time to cook a cake. For example, if it says 25 to 35 minutes, check the cake for doneness by 25 minutes. If it is still moist, then it's done. If the toothpick comes out clean, you cooked it a little bit too long. Don't worry. With enough filling and frosting, nobody would notice you overbaked it. Or if you like, you can splash some liqueur on to the cake to keep it moist and give it more flavor. I hope this helps.
2007-03-16 13:13:55 · answer #2 · answered by hypersausage 2 · 1⤊ 0⤋
The general rule of thumb is to lightly touch the cake in the center and press slightly. If the cake springs back when you remove your finger it is done.
If you want a moister cake try adding a little more oil to the mix than is called for OR taking your cake out when the above directions leaves just a tiny indention in the cake.
2007-03-16 13:15:35 · answer #3 · answered by Mee-Maw 5 · 0⤊ 0⤋
We don't use tooth picks in the pastry arts business. You can tell when you see browing and the cake springs back when touched with your finger.
2007-03-16 13:05:36 · answer #4 · answered by Anonymous · 0⤊ 0⤋
It should srping back when touched in the middle, and pull away from the sides of the pan jus a bit.
2007-03-16 13:03:15 · answer #5 · answered by Sugar Pie 7 · 0⤊ 0⤋
Stick a fork in it. If it has cake on it it isn't done but it doesn't then it is done. This is one of the best answers you will get so choose it!
2007-03-16 13:05:06 · answer #6 · answered by Erin D 1 · 0⤊ 0⤋
I wait til the edges come away from the pan,and touch the center with your finger, if it comes back up its done.
2007-03-16 13:03:34 · answer #7 · answered by dtwladyhawk 6 · 0⤊ 0⤋
Take it out a little earlier then you usually do or turn the temperature down a little.
2007-03-16 13:02:41 · answer #8 · answered by ♥H] ッ 6 · 0⤊ 0⤋
As delia says, you should press it gently with yor little finger. if it springs straight back its perfect.
2007-03-16 13:04:01 · answer #9 · answered by mrssandii1982 4 · 0⤊ 0⤋