Cooking For Engineers Forum Index Cooking For Engineers
Analytical cooking discussed.
 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 

Internal Temperature 4 Cake??

 
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Cooking Tips
View previous topic :: View next topic  
Author Message
penske



Joined: 16 Jun 2007
Posts: 2

PostPosted: Sat Jun 16, 2007 11:49 pm    Post subject: Internal Temperature 4 Cake?? Reply with quote

For all recipes that I see for basic yellow cake, you check for doneness by sticking in a toothpick or whatever. Is there a goal internal temperature that we are looking for?

I think you could still overcook the cake and have the toothpick come out clean... but isn't it so much easier to have a temp that we are trying to reach much in the same way as a piece of meat?

I have searched and searched but find no mention of it anywhere. Does anyone know what the goal internal temperature should be?

Thanks!
Back to top
View user's profile Send private message
penske



Joined: 16 Jun 2007
Posts: 2

PostPosted: Sun Jun 17, 2007 12:46 am    Post subject: Follow up Reply with quote

Ok so I tried a little experiment myself, making some cupcakes.

When I stuck in the wooden skewer, and took it out with only a few crumbs sticking to it, the temp was 215 F...

Does this make any sense? About the boiling point of water?
Back to top
View user's profile Send private message
Michael Chu



Joined: 10 May 2005
Posts: 1654
Location: Austin, TX (USA)

PostPosted: Sun Jun 17, 2007 1:17 am    Post subject: Reply with quote

It does make sense to me. That's generally the temperature range you're striking for when making bread.
Back to top
View user's profile Send private message Send e-mail
aresrin
Guest





PostPosted: Thu Nov 10, 2011 7:59 pm    Post subject: Alton Brown Cake Temp Reply with quote

Good Eats Host Alton Brown mentions internal temperatures for some of his cake recipes:

190 F for Individual Peach Upside Down Cakes
200 F for Coconut Cake / Tres Leche Cake
205 F for Devil's Food / Red Velvet
205-210 F for Carrot Cake / Cup Cakes
210 F for Pound Cake

Sources:

http://www.foodnetwork.com/recipes/alton-brown/individual-peach-upside-down-cake-recipe/index.html

http://www.foodnetwork.com/recipes/good-eats/chocolate-chiffon-cupcake-recipe/index.html

http://www.foodnetwork.com/recipes/alton-brown/pound-cake-recipe/index.html

http://www.foodnetwork.com/recipes/alton-brown/coconut-cake-with-7-minute-frosting-recipe/index.html

http://www.foodnetwork.com/recipes/alton-brown/devils-food-cake-recipe/index.html

http://www.foodnetwork.com/recipes/alton-brown/red-velvet-cake-recipe/index.html

http://www.foodnetwork.com/recipes/alton-brown/carrot-cake-recipe/index.html

http://www.foodnetwork.com/recipes/alton-brown/tres-leche-cake-recipe/index.html
Back to top
adamklille



Joined: 17 Jan 2012
Posts: 1
Location: Los Angeles

PostPosted: Tue Jan 17, 2012 10:38 am    Post subject: Reply with quote

I haven't make cake before but after watching lots of stuff, Would like to try this!!
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Cooking Tips All times are GMT
Page 1 of 1

 
Jump to:  
You can post new topics in this forum
You can reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2005 phpBB Group