SallyBR--made the raspberry cake--delish--even though I undercooked it a bit. It really needs to

C

charlie

Well-known member
brown entirely on the top. Mine cooked for the entire 60 minutes and tested perfectly dry in the middle which was still a bit pale. It sank a little as it cooled.

I think it needed another 5 to 10 minutes in my oven.

Would definitely make it again--was asked for the recipe.

Everyone enjoyed it --thanks

 
I've been using my Polder thermometer for testing food, even baked goods and following the

temp chart Linda Stradley has on her site. I hit the mark every time.

 
How do I navigate 2 Linda Stradley's site, pls? I've used my Polder 4 yrs 2 test baked breads, but

have never seen any sort of guide regarding cakes. TIA!

 
I don't remember....

... if I baked mine longer than called for in the recipe.

it seems to me that is often the case, though - just a couple of days ago I made a banana bread that the recipe called for baking 45 to 55 minutes. Mine took 1 hour and 5, and I think it would have been better to leave it a little longer

as to measuring the temperature of cake batters, I recently watched Christopher Kimball answering this exact question from a viewer, and he advised against it, preferring the toothpick test. It turns out that each batter is a little different, so unless you have a source that finds out the exact temperature of doneness for that particular cake, it is better to use the toothpick

 
Thanks so much, KarenNoCA! This will be handy to refer to. I can make

my own Polder comparisons to the old toothpick test and also check/compare things with Linda Stradley's chart.

 
I've always had success with the toothpick method. In the raspberry cake..

it came out clean, but the very center was pale compared to the rest of the cake.

The picture shows a cake is evenly brown and flat.

Mine came out of the oven flat, but sank a bit.

Next time I'll just have to cook it a little longer.

 
60 minutes and perfect

I checked it at 50 minutes and added the last 10. Perfect! This is going to be a keeper.

Earnie

 
Earnie--what size pan did you use. Maybe mine was too deep. Didn't think

that it would fit into a standard size 9 inch cake pan, so I used a springform.

That could have prevented the heat from getting easily to the center, thus uneven browning.

 
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