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Re: cake baking

From: Oliver Villegas cepc, cec, fewmcs, lcdr, AAC

Comments

Well, a little kinder respose may be that your oven temp should never really be above 350 dgrees in most home ovens (assumption on my part) and yes you can touch the top of the cake for the spring test but the problem is if you test to soon - then you will have a whole.

SO, I recc. that you place your cake pans on a cookie sheet so the heat will be evenly distributed around the cake - a common problem in home ovens - rotate the cookie sheet front to back during the baking after the cake has risen to the top of the pan and pull the cake out when it has separated all around the sides of the pan.

HINT - Rest the hot cake for 10 minutes in the pan on a wire rack, sprinkle the top of the cake with granulated sugar, lay a piece of parchment paper over the cake, place a cookie sheet on top of the cake, using a little care and two pot holders turn the cake upside down and remove the cake pan. LEAVE IT ALONE - If you allow the cake to cool this way the top will become nearly as flat as the bottom and you should have a better yield.