When baking cakes, to test for doneness, I insert the blade of a paring knife. If it comes out all gooey with wet dough on it, I know it needs to bake for a few minutes longer. If the knife blade comes out as clean as it was when I inserted it, then I know the cake is done.
I also use this method. Just wanted to add that you should insert the knife in the center of the cake. This also is effective for cornbread. I use a plain case knife - it also works.
Thanks for the post.
The first tip for doneness is to make sure the cake batter is pulling away from the sides of the pan, leaving a space between the cake and the pan.
I make cakes and to tell if they are done but not overcooked just press the center of the cake- if it pops back up the cake is done.
ALSO CAN USE A TOOTHPICK IN THE CENTER
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