Testing Cakes for Doneness

When a recipe says to 'bake until done', that sounds like a specific instruction, but in reality you must learn what constitutes 'doneness', and use your own judgment. To one person, a bread that is dark golden brown and very crisp is 'done'. To another, light gold is the correct color, with a more moist interior.

Whatever your personal preference, there are standard doneness tests you must learn before you can begin experimenting. First of all, always begin checking your cakes, cookies, or breads at the earlier doneness time specified in the recipe. In fact, set the timer a few minutes earlier than the shortest baking time called for. You can always bake longer, but overbaked or burnt products are ruined!

Doneness Tests for Cakes

• A toothpick inserted in the center of the cake will come out either clean or with only a few crumbs clinging to it. If there is uncooked batter or many damp crumbs on the toothpick, return the cake to the oven and continue baking. Remember to set the timer again!
  
  
• When a cake is done, the edges will begin to pull away from the sides of the pan. This is an indication that the internal cake structure is firm and will hold after the cake is removed from the oven.
  
  
• 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.