Which method is correct to test a cake for doneness?

Testing a cake for doneness using the method of pressing the center lightly and observing if it springs back is a reliable technique. When a cake is baked properly, the center will be set and should spring back when gently pressed. This indicates that the proteins in the batter have coagulated appropriately and that the moisture has evaporated sufficiently, resulting in a firm yet springy texture.

Other methods, such as inserting a toothpick or checking the color of the crust, can also provide some insights, but they may not be as definitive as the spring-back test. For instance, a toothpick can sometimes come out clean even if the center of the cake is still undercooked, especially if the toothpick touches a pocket of moisture. Similarly, the color of the crust can vary based on several factors, including the ingredients used and the oven temperature, and may not reliably indicate the interior doneness of the cake.

Using a thermometer can provide precise results; however, it may not be practical for all home bakers without the proper equipment. Therefore, pressing the center and checking for that characteristic spring back offers a straightforward and effective way to determine if a cake is done.