Some years ago, my wife bought a Taylor thermometer with probe, for use with the w/end roasts.
I'm aware that one of the best ways of testing when a rich fruit cake, is to
use a skewer. But even with the skewer, I'm finding that the cake can be
slightly over/under cooked.
I was wondering if the Taylor could be used to improve constancy in results?
If so, it raises a couple of questions :-
1. Is there an optimum internal temperature.
2. Would the internal temperature be relative to size. i.e. sponge cup-cake
versus wedding cake.
3. If yes to 1., would you switch off, or maintain temperature, until recipe
- posted 11 years ago