February 3, 2015 - 8:40pm
Internal temperature of cakes
I always use my instant read thermometer to decide when my bread is done. So I have been thinking about applying that to any cakes that I bake. Is there a definitive reading for this? I had a look on internet but it comes up with a range of 190 to 210 oF which seems quite a big range to me if you don't want a gooey centre.
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which I'm guessing you have - suggests to use traditional methods to check for a cake being done, then check its temperature, so you build up your own little notebook for each type of cake.
Which is what I'm (slowly) doing.
The thermapen probe also makes a good little skewer too - to check if its coming out clean :-)
So this mornings polenta, almond and lemon cake was cooked at 105C.
and occasionally you get a recipe that does specify the temperature - e.g. Heston Bloominheck:
http://www.sbs.com.au/food/recipes/heston-blumenthals-lemon-tart
-Gordon
It would be intriguing to get a base read on internal cake temp especially for consistency (moist/ dry) as they're closely related. The issue you may have is elevation. Baking in Calgary for example is extremely different to baking in Toronto. The reason for this is the air (a major proponent of cake) is thinner at the higher altitude. This often makes cakes drier and effects the baking time as well as liquid retention. Having said that high elevation living is an exception not a rule, so I'd be very interested in hearing more about your findings. Cheers.
with my next cake in next few days. will have to try different types of cake to get a feel so it may take a few weeks. I will try to remember to record moist or dry as well. It all gets more interesting as life goes on.....