Month: September 2020

Is It Really Done?

Figuring out if a cake is really baked all the way is a challenge.  Recipes give an oven temperature and a range of time.  Recipes might indicate using a toothpick to test if the cake is done. Depending on the cake the place to test might be the center or for brownies halfway between center and sides.  Others recommend touching the middle of the cake to see if it bounces back.  Cheesecakes talk about the jiggle test, if the center jiggles a bit its done.

For the toothpick test one challenge is how many crumbs are ok?  What constituents a proper jiggle?

Recently I have been baking French Apple Cake several times, a recipe I got from Cook’s Illustrated.  It recommended the toothpick test.  Using that test I got no crumbs and took the cake out.  Turned out it was a fair bit short of being baked all the way.  The cake has a ton of apples and depending on where the toothpick goes in it will come out without crumbs long before it is done.

So of course, I had to find a way to objectively determine when a cake is done.  Several websites recommend using an instant read thermometer to test when the cake is done.  This turned out to be exactly what was needed for my French Apple Cake.  Baking it until the center reached 205 F is the sweet spot where the cake is baked but isn’t starting to dry out.

The pain is you have to open the oven to test the cake and this usually involves 2-4 tries before the cake is done.  Each time you have to be careful not to burn your hand and each time you open the oven door the temperature drops significantly.  Also, you’ll end up with either one hole that is a bit large if you test in the same spot or several holes if you move around a bit where you have tested the cake. To avoid opening the oven door I needed a mean of measuring the temperature with the door closed.  I searched on line to see if there were any existing temperature probe clips that would support the probe vertically in the center. I found these clips

The next challenge was how to support the clip.   I needed some sort of jig or structure to support the clip.  So off to Home Depot. I figured a piece of angle “iron” would do the trick. “Iron” of course would be a bad choice as it rusts so Angle Aluminum is what I wanted. If the link isn’t working this is the Home Depot part number:887480014075

The angle was perfect and would easily support the clip but it wasn’t thick enough.  The clip would slide and tip left and right very easily.  The metal needed to be thicker, Home depot didn’t have anything that was thick enough in aluminum. I didn’t want to use steel as it might rust.

So, looking at the flat stock I found this material.  By doubling it up with the angle the clip was firmly in place. Home Depot part number: 887480019377

I cut both pieces to be long enough to cover my cake pans with some to spare. That was about 14 inches.  I drilled several holes in the angle to help circulate air. I’ll likely go back and drill some more holes.  File any sharp edges.

This is my Cookies and Cream Cheesecake. I’ll post the recipe soon.

Using my ChefAlarm and probe I position the probe so that it is in the center of my cake.  The tip is inserted just so that the narrow pointy part is in the batter.  For thin cakes be very careful that you don’t go too far and get near or touch the bottom of the pan.

When choosing which holes in the clip to use, pick the holes nearest to the angle.  For me the middle one works.  If you use the farthest hole away from the angle you risk the assembly tipping.

Set the ChefAlarm high temperature for your target temperature and relax.  No need to check cake until the alarm goes off.  With that said you will want to experiment to see what is the sweet spot temperature wise for each type of cake you bake.  The temperature will vary from cake to cake and from how you like the results versus others.

For my French Apple Cake, it is 205 F.  For my cheesecake it is 145 F to get a creamier lighter result.  If you like cheesecake that is a bit firmer go 150-155F. I am continuing to work on my support jig as for some cakes the aluminum angle blocks some of the oven heat causing some “banding” on lighter cakes such as the French Apple Cake.  It doesn’t affect the taste and doneness, just is an appearance issue.  First, I am going to try more and larger holes in the aluminum.  I have some other ideas that as I try them, I will share.

French Apple Cake

French Apple Cake

Packed with apples, custardy topped with cake like top
Print Recipe
Servings 8

Ingredients
  

  • 1.5 Lbs. Granny Smith Apples Peeled, cut into 8 wedges and sliced into 1/8 slices
  • 1 tbsp. Calvados
  • 1 Tsp Lemon Juice
  • 5 Oz Flour
  • 2 Tbsp. Flour
  • 7 Oz Sugar
  • 2 Tsp Sugar
  • 2 Tsp Baking Powder Don't mix up with Baking Soda, results will be a mess
  • ½ Tsp salt
  • 1 Ea Egg
  • 2 Ea Egg Yolks
  • 1 Cup Vegetable Oil If you find cake too oily cut back to 7/8 cup
  • 1 Cup Whole Milk
  • 1 Tsp Vanilla Extract
  • Confectioners' Sugar For dusting finished cake

Instructions
 

  • The microwaved apples should be pliable but not completely soft when cooked. To test for doneness, take one apple slice and try to bend it. If it snaps in half, it’s too firm; microwave it for an additional 30 seconds and test again. If Calvados is unavailable, 1 tablespoon of apple brandy or white rum can be substituted.
    1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray 9-inch springform pan with vegetable oil spray. Place prepared pan on rimmed baking sheet lined with aluminum foil.
    Place apple slices into microwave-safe pie plate, cover, and microwave until apples are pliable and slightly translucent, about 3 minutes. Toss apple slices with Calvados and lemon juice and let cool for 15 minutes.
    2. Whisk 1 cup flour, 1 cup granulated sugar, baking powder, and salt together in bowl.
    Whisk egg, oil, milk, and vanilla together in second bowl until smooth.
    Add dry ingredients to wet ingredients and whisk until just combined.
    Transfer 1 cup batter to separate bowl and set aside.
    3. Add egg yolks to remaining batter and whisk to combine.
    Using spatula, gently fold in cooled apples.
    Transfer batter to prepared pan; using offset spatula, spread batter evenly to pan edges, gently pressing on apples to create even, compact layer, and smooth surface.
    4. Whisk remaining 2 tablespoons flour into reserved batter.
    Pour over batter in pan and spread batter evenly to pan edges and smooth surface.
    Sprinkle remaining 1 tablespoon granulated sugar evenly over cake.
    5. Bake until center of cake is set, toothpick inserted in center comes out clean, and top is golden brown, about 1¼ hours. The toothpick test can give false results. Best results is use an instant read thermometer, 205 F (96 C) seems to be a good target for doneness.
    Transfer pan to wire rack; let cool for 5 minutes. Run paring knife around sides of pan and let cool completely, 2 to 3 hours. Dust lightly with confectioners’ sugar, cut into wedges, and serve.

Notes

Original Recipe from Cook’s Illustrated 
Keyword Apples, Cake, Custardy