I have always been paranoid of over-cooking my cakes and having them be dry. I tend to lean the other direction toward under-baking.
This particular cake was terribly under baked and I don't understand it.
It is a 7" cake. It was supposed to be marble, but as you can see, it mostly just mixed together (that is another issue that I fixed when I re-baked the cake).
I used parchment lined pans and an Ateco heating core in the center of the cakes. I usually use baking strips on the outside of the pans, but forgot to put them on.
I know that the baking strips make a difference because when I re-baked I used them and the cake was better, but not perfect. There was still a very small area in the center that was not baked completely when I torted it.
Here's my problem.....I checked the cake with wooden toothpicks and pulled the cakes out when the toothpicks came out clean....not with a few little crumbs on them, but clean. I even checked in a couple of places. The tops were springing back like they should and the sides were pulling away from the pans. WHY where they NOT done? Why would the toothpick come out clean if it was so underdone (see photo below).
I'm so frustrated because I don't know how to fix the problem. Can anyone help me?
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