Final answer:
To test for doneness in an unshortened cake, you should visually inspect the cake, check its springiness to touch, use the toothpick test, and optionally use a food thermometer to ensure the internal temperature is around 210°F (99°C).
Step-by-step explanation:
Testing for Doneness in Unshortened Cakes
To test the doneness of an unshortened cake, such as a sponge or angel food cake, you can use a few different methods:
- Visual check: The cake should look lightly browned on top and begin to pull away from the sides of the pan.
- Touch: Gently press the top of the cake. If it springs back, it is likely done.
- Toothpick test: Insert a toothpick into the center of the cake. If it comes out clean, with no streaks of batter, the cake is done.
- Internal temperature: Using a food thermometer, check that the internal temperature of the cake has reached around 210°F (99°C).
- It's crucial not to underbake or overbake the cake, as the texture and structure can be adversely affected, compromising the light and airy quality that is characteristic of unshortened cakes. Cooling the cake properly is also key to preserving its texture.