OK guys, I always have this dilemna. My cake is a beautiful golden brown, but its not cooked all the way in the middle. Do I lower the temperature and leave it in there say 10 more minutes? Raise it to 350? or do I turn off the oven and leave it in there? I want it to cook all the way but don't want to sacrifice the golden color it now has. If this has happened to you guys, what have you done?
My pan is 8 x 3 so I bake at 325. I have baked at 350 and it doesn't cook well in the middle, so I have been doing 325 but I still have the little problem I mentioned above.
Thanks,
Naty
Hi guys, thanks for the replies. What I did was turn the oven off and let it sit there for about 10 mins. It cooked all the way and the golden color just got a bit darker but not much. The only thing is that it dried out. I know this because I could feel it hard around the edges when I poked it with the fork. I poked it all over and poured a simple syrup over it. So I hope this helps with the dry issue.
Peg, I had never thought about using a flour nail on smaller cakes like these. Does this trick also work for 6 inch cake pans? Do I have to cover the nail with foil?
Neni, I like the idea of the foil. I think I will do both things next time.
Thanks so much!
Naty
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