Stephen Redding
Assistant Cook
- Joined
- Mar 14, 2007
- Messages
- 5
Recently I made a sour cream pound cake from a recipe. The measures on the recipe were about a 1/3 larger than I was expecting, but I followed the directions and put the batter in the pan. The cake was supposed to cook for 1 1/4 hours to 1 1/2 hours at 350 degrees. Fine. I came back at 1 1/4 hours and found that the outside was a deep golden brown, actually pretty perfect. But then when I stuck my toothpick into the cake, it came out all gooey on the inside. I left the cake for another 15 minutes. Came back and it had gotten darker. The toothpick test revealed that the inside still had a way to go. I turned the oven down to 300 degrees and left the cake there for another half hour. When I came back, the top was a bit too dark, but the inside was acceptably finished.
Here's my question: is there something I can do to make sure the cake cooks on the inside without burning on the outside?
Here's my question: is there something I can do to make sure the cake cooks on the inside without burning on the outside?