The idea behind this test is you can insert a toothpick or paring knife into the center of the cake to see if the crumb has set. If the tester comes out clean, it's done. If it comes out gummy or with crumbs clinging to it, the cake needs more time in the oven.
First, if your oven presents you with an undercooked cake, do not eat it. Per Healthdigest, consuming undercooked eggs is a one-way ticket to foodborne illness. That being said, you don't need to throw out the cake and start over, either.
An undercooked cake may have a moist or watery appearance and will be jiggly rather than firm. It can sometimes be hard to tell if a cake is undercooked just by looking at it, so make sure you look for other signs and use the toothpick method to check the inside.
If you find you underbaked your cake soon after removing it from the oven and it's still hot, pop it back in and bake it at least another 10 to 15 minutes more. Remember to do the doneness test before removing from the oven and cooling.
The most practical tip that will likely work for you is to cover the cake with some aluminum foil and let it keep baking in the middle. Simply going a little longer is often going to be enough to turn things around and get you the results that you need.
When a cake is wet in the middle it is because the edges have cooked faster than the centre. This happens because of the way the cake cooks naturally in the tin – the sides of the cake tin heat up first.
However, the most common reason is baking the cake at a high temperature, so the edges cook, but the middle ends up being raw. Another reason could simply be that you are just not cooking your cake enough.
The center of the cake isn't fully baked through, so it doesn't have a chance to set, creating a sunken cake with a doughy and dense texture. Bake cake a few extra minutes, or until a toothpick comes out with a few moist crumbs.
The perfect cake is moist and fluffy, which makes for a very delicious crumb. When overcooked, a cake will come out hard and dry, and when undercooked, it has a gummy and dense texture.
Our Favorite Alternative to Toothpicks
Look at your knife set and find the one with the thinnest blade. Then insert the blade into the center of the cake. If the knife comes out clean, the cake is done. If batter or crumbs stick to the blade, let your cake bake a few minutes more and retest with a clean knife.
The most obvious reason that a cake would be undercooked is because you didn't leave it baking for long enough. If the recipe has a specific baking time, make sure you follow this, Moreover, it could be that the oven simply wasn't hot enough.
Apart from the Gluten, insufficient creaming of sugar and eggs will also make a tight texture because there isn't enough air trapped in the mix to give it a lift. Many of the inexperienced bakers who try to bake mug cakes usually end up baking it rubbery.
For the vast majority of baked goods, we want a toothpick inserted in the center to come out clean, indicating that the crumb is fully set and no excess moisture remains. This ensures that the item will slice neatly and hold together when cool.
Put your ear to it and it will sizzle and crackle as it's baking, as the steam from the liquid ingredients is being cooked out. This sound will become softer and slower as the cake gets closer to done and will be just the faintest sound when it's done.
Cut the cake open.
Let your cake cool for about twenty minutes or so and then use a serrated knife to gently cut horizontal layers through it.
Let your cake sit for 5-10 minutes. Here are some guidelines to consider: If you are working with a cheesecake, or other creamy cake, it is recommended that you turn off the heat and let your cake cool in the oven for about an hour before transferring your cake to the refrigerator.
The toothpick test works so well because it's incredibly precise. But that doesn't mean it's foolproof. Factors like oven temperature, the size of your baking dish, and altitude can all affect how long your baked goods take to cook.
"If in doubt - and as a very general rule - 180 degrees celsius conventional or 160 degrees celsius fan-forced, is a good place to start for most baked goods." For most roasting and browning, Christine recommends starting at around 220 conventional or 200 fan–forced.
A: A method that combines both is usually recommended. As a rule of thumb, cakes and other baked goods should be left in their pans on a wire rack to cool for about 10 minutes.
Try one of two methods to test the cake:
The implement method: Take a fork, a cocktail stick, a skewer or a toothpick. Use one of these items to poke the top of the cake slightly in the middle. The hand method: Take your hand and spread it out. Palm face down, gently press your clean hand on the top of the cake.
Repeated use of toothpicks can wear away protective enamel causing the root to become exposed or even cause dental work like fillings to become dislodged, potentially resulting in pain and some hefty dental bills.