IS IT COOKED?

Follow the timings in the recipe that you are using, but also rely on your own judgement as ovens vary in temperature. Small cakes should be well risen, firm and spongy to touch. Sponge cakes should springy to the touch, test by gently pressing the cake with your finger. If you can see your fingerprint, return the cake to the oven for a few more minutes. Fruit cakes and deep sponge cakes should be teasted with a metal skewer inserted into the centre. the skewer will come out clean when the cake is cooked. Leave the cooked cakes to cool for a few minutes in the cake pan before turning out to a wire rack to cool completely. Rich fruit cakes are best allowed to cool completely in the pan...... read the recipe well before cooking as each recipe will specify the correct procedure.