Start with colour and aroma
A finished cake smells distinctly buttery and sweet, has an even golden top and often just begins to pull away from the tin. Only check near the end of the suggested baking time.
Combine three checks
Press the centre very gently: it should spring back. Insert a thin skewer into the highest part; a few moist crumbs are fine, but liquid batter is not.
- Airy cake: the skewer returns almost clean.
- Brownie-style cake: moist crumbs are welcome.
- With a thermometer: many cakes finish around 96–99 °C at the centre.
Cool it calmly
Place the tin on a rack and usually wait ten to fifteen minutes before turning the cake out.