How to tell when a cake is cooked

Recipe times are guides because ovens, tins and the depth of the mixture vary. Start with the stated time, then use several signs together rather than relying on the clock alone.

Avoid checking too early

Keep the oven door closed during the early part of baking. Opening it releases heat and can make a sponge sink before its structure has set. Check only near the earliest time given in the recipe unless the surface is clearly burning.

Look and press

A cooked sponge should look risen and evenly golden rather than wet or shiny in the centre. Press the centre very lightly with a fingertip: it should spring back. If the dent remains and the middle wobbles, it needs longer.

Test the centre

Push a clean skewer or thin knife into the deepest part, avoiding a jam or fruit layer when possible. It should come out clean or with a few dry crumbs. Wet batter means the sponge needs more time. Return it to the oven for about 5 minutes, then test again.

Let the recipe stand for the stated time after baking. A hot sponge is delicate and continues settling as it cools.

Recipes using this guide

• Banana Bread
• Jam Sponge Pudding
• Lemon Yoghurt Loaf